Glazed Crushed Pineapple Cake
User Reviews
4.4
780 reviews
Good
Glazed Crushed Pineapple Cake
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đđ° Pineapple lovers unite! This pineapple cake is an EASY, from-scratch poke cake recipe! It's screaming with pineapple flavor from the crushed pineapple in the cake and the pineapple juice in the glaze! Such a great little cake that always gets RAVE REVIEWS!
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Ingredients
- ½ cup unsalted butter 1 stick, melted
- 2 large eggs
- â cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ teaspoon salt or to taste
- Âź teaspoon baking soda
- one 20-ounce can crushed pineapple drained very well with juice reserved
- about 2 cups confectionersâ sugar
- 3 to 4 tablespoons pineapple juice or as needed for consistency
Instructions
- Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
- In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
- Wait momentarily before adding the eggs so you donât scramble them. Add the eggs, granulated sugar, vanilla, and whisk until smooth.
- Add the flour, salt, baking soda, and stir until just combined, donât overmix.
- Add the crushed pineapple and stir to combine. (Reserve the juice for the glaze.)
- Turn batter out into prepared pan, smoothing the top lightly with a spatula.
- Bake for about 36 to 41 minutes (I baked 39 minutes), or until done. A toothpick inserted in the center should come out clean, or with a few moist crumbs, but no batter.* (see Notes below)
- Set cake on a wire rack to cool momentarily while you make the glaze.
- In a large mixing bowl, add 2 cups confectionersâ sugar, 3 to 4 tablespoons of reserved pineapple juice, and whisk vigorously until smooth and combined. Depending on glaze consistency and preference, you may need to play with the sugar and juice ratios slightly; set glaze aside.
- Using a small paring knife, poke the cake in about 25 spots, lightly twisting the knife with each poke. You donât need to make craters or get too wild poking because the glaze finds a way to soak in.
- Evenly pour glaze over the cake. If glaze is pooling near the sides of pan, use a spatula to push it back up into the center and then use the spatula to âsquishâ it down into the holes. Even if it looks like thereâs too much glaze, it eventually soaks in.
- The longer you can let it soak (overnight is optimal) before slicing and serving the cake, the better.
Notes
- *Baking times - May range dramatically due to the moisture level in the pineapple (some fruit is much juicer than others), how well it was drained, climate and oven variances, etc. If you feel like cake is browning too quickly on top before itâs setting up in center, tent with a sheet of foil (loosely drape a sheet of foil over the pan) and bake until done.
- Storage: Cake will keep airtight at room temperature for up to 5 days, or in the freezer for up to 6 months.
- Storage:
- Cake will keep airtight at room temperature for up to 5 days, or in the freezer for up to 6 months.
Nutrition Information
Show Details
Serving
1piece
Calories
367kcal
(18%)
Carbohydrates
64g
(21%)
Protein
3g
(6%)
Fat
11g
(17%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
4g
Cholesterol
68mg
(23%)
Sodium
187mg
(8%)
Fiber
1g
(4%)
Sugar
52g
(104%)
Nutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 367 kcal
% Daily Value*
| Serving | 1piece | |
| Calories | 367kcal | 18% |
| Carbohydrates | 64g | 21% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 4g | 24% |
| Cholesterol | 68mg | 23% |
| Sodium | 187mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 52g | 104% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
780 reviews
Good
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