Pineapple Poke Cake With Pineapple Glaze Recipes

GLAZED PINEAPPLE CAKE

Steps:

• Preheat oven to 325 degrees Fahrenheit and prepare a 9x13 pan with non-stick spray.
• In a large bowl, add the eggs, sugar, crushed pineapple (with juice), baking soda, flour and salt and mix until well combined. Pour the batter into your prepared pan.
• Bake for 40-45 minutes, until a toothpick comes out clean. Allow the cake to cool completely before moving to the next step.
• Once the cake is cooled, use a fork and poke holes all over the cake.
• In a small saucepan, stir up the heavy cream, sugar, butter and vanilla and heat until nice and bubbly.
• Pour the sauce all over the cake and allow the cake to sit for an hour or two to let the topping completely soak in.
• Slice and top with a little whipped topping!
• Cover and refrigerate after serving.

PINEAPPLE POKE CAKE WITH PINEAPPLE GLAZE

Steps:

• 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 don't scramble them. Add the eggs, granulated sugar, vanilla, and whisk until smooth.
• Add the flour, salt, baking soda, and stir until just combined, don't 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.*
• Set cake on a wire rack to cool momentarily while you make the glaze.
• In a large mixing bowl, add 2 cups confectioners' 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 don't 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 'squish' it down into the holes. Even if it looks like there's 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.
• Cake will keep airtight at room temperature for up to 5 days, or in the freezer for up to 6 months.

PINEAPPLE POKE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Beat cake mix, 1 1/4 cup water, vegetable oil, and egg whites together in a bowl using an electric mixer in medium speed until combined, about 2 minutes. Pour batter into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 29 to 34 minutes. Cool for 15 minutes.
• Stir pineapple-flavored gelatin with boiling water in a bowl until dissolved; stir in cold water.
• Poke holes into cake using a skewer or straw; spoon gelatin mixture evenly over cake. Refrigerate for 4 hours.
• Mix pineapple and pudding mix in a bowl; fold in whipped topping. Spread mixture evenly over chilled cake; refrigerate at least 2 more hours.

PINEAPPLE POKE BUNDT CAKE

Steps:

• 1. Preheat oven to 350 F. Spray 12-cup bundt pan with cooking spray. Drain pineapple; measure 3/4 cup juice to use with cake mix. Reserve remaining juice for soaking mixture.
• 2. Beat cake mix, pudding mix, eggs, oil and 3/4 cup juice in large bowl with electric mixer for 2 min. Add 1 tablespoon vanilla. Fold in crushed pineapple. Pour into pan.
• 3. Bake 38-40 min. or until toothpick comes out clean.
• 4. Combine remaining pineapple juice, powdered sugar and melted butter in a small bowl while cake is baking. Add 1 tablespoon vanilla.
• 5. Remove cake from oven and set on a wire rack. Poke holes in cake with skewer at 1/2-inch intervals while still hot and in pan. Pour soaking mixture over cake (Note: if soaking mixture starts to pool, poke additional holes).
• 6. Allow to cool in pan 30-40 min., then flip cake upside down onto serving platter; remove pan. Cool completely then drizzle with glaze
• 7. GLAZEC: Combine powdered sugar and milk; whisk until completely combined. Cover with plastic wrap until ready to use

PINEAPPLE CAKE WITH PINEAPPLE GLAZE

Steps:

• 1. Preheat oven to 350°F. Grease and flour Bundt pan. Set aside 1 cup of crushed pineapple for glaze. In a large mix bowl combine cake mix, pudding mix, eggs, oil and remaining pineapple. Mix on medium speed for 3 minutes. Pour into prepared pan. Bake for 50 to 60 minutes or until a toothpick inserted in center comes out clean.
• 2. For glaze; in small saucepan melt butter add the 1 cup crushed pineapple and powder sugar, stir until sugar is dissolved. Spoon glaze over cooled cake.

PINEAPPLE POKE CAKE WITH PINEAPPLE GLAZE

Steps:

• 1. In a large, microwave-safe bowl, melt the butter, about 1 minute on high. Wait a few minutes before adding eggs, then sugar, vanilla and whisk until smooth.
• 2. Add dry ingredients and stir till combined, don't overmix. Turn batter into 8 X 8 inch greased and lined with aluminum foil baking pan. Bake at 350 degrees for 36 to 41 minutes. Cool cake on wire rack.
• 3. GLAZE: In a large mixing bowl, add 2 cups of powdered sugar, reserved pineapple juice and whisk vigorously until smooth; set glaze aside.
• 4. Using a small paring knife, poke the cake in about 25 spots. Evenly pour glaze over the cake. The longer you can let it soak (overnight is best) before slicing and serving, the better. (Chill at least 4 hours.)
• 5. Cake will keep airtight at room temperature for 5 days or in the freezer for 6 months. If you feel like the cake is browning too quickly on top before it is setting up in center, tent with a sheet of foil, and bake until done.