Name: Pineapple Glazed Poke Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 2 cups all-purpose flour; 2 tsp baking powder; ½ tsp baking soda; ¼ tsp salt; ½ cup unsalted butter (softened); 1 cup granulated sugar; 2 large eggs; 1 tsp vanilla extract; ¾ cup buttermilk; 1 can (20 oz) crushed pineapple in juice; ½ cup brown sugar; 2 tbsp cornstarch; ¼ cup water; 1 tbsp lemon juice (optional)

Golden, glossy, and utterly irresistible, the Pineapple Glazed Poke Cake is a tropical twist on a beloved dessert that combines moist vanilla cake with a rich pineapple glaze that sinks into every bite. The moment you set eyes on the shimmering top layer, dotted with sweet pineapple chunks glistening in syrupy goodness, you know you’re in for something special. Each square slice promises a burst of fruity flavor and melt-in-your-mouth texture that keeps you coming back for more.

Whether you’re planning a summer gathering, a holiday brunch, or simply craving a sunshine-filled treat to brighten your day, this poke cake delivers big on flavor with minimal effort. The glaze seeps into the poked holes of the cake, creating a luxurious moistness that’s deeply infused with pineapple sweetness. It’s refreshingly fruity, yet indulgent enough to satisfy your dessert cravings.

Why You’ll Love This Pineapple Glazed Poke Cake

Super Moist Texture: Thanks to the glaze that fills every pocket of the cake.
Tropical Flavor Explosion: Pineapple fans, this one’s for you.
Visually Stunning: A dessert that looks as good as it tastes.
Crowd-Pleaser: Perfect for potlucks, BBQs, and parties.
Easy to Make: No fancy ingredients or techniques required.

Preparation Phase & Tools to Use

Essential Tools and Equipment (and Why You Need Them)

To make the perfect Pineapple Glazed Poke Cake, it’s not just the ingredients that matter—your tools play a big role in achieving that luscious texture and beautiful presentation.

9×13 Baking Dish: The classic size for poke cakes. It allows for even baking and makes portioning a breeze.
Hand Mixer or Stand Mixer: Ensures a smooth, fluffy batter. Creaming the butter and sugar properly gives the cake its light, airy texture.
Wooden Spoon or Chopstick (for poking holes): Poking the cake while it’s still warm is essential—these tools are perfect for creating holes that will absorb the glaze beautifully.
Small Saucepan: For simmering and thickening the pineapple glaze. A non-stick or heavy-bottomed one prevents scorching.
Spatula: Handy for folding ingredients and spreading the batter evenly in the dish.
Cooling Rack: Allows your cake to cool evenly without becoming soggy underneath.
Measuring Cups and Spoons: Precision matters when baking, especially for the glaze.

Preparation Tips

Room Temperature Ingredients: Always use room temperature eggs, butter, and milk for better mixing and an even texture.
Don’t Skip the Poking: Poke while the cake is warm! This helps the glaze seep in deeper, making the cake ultra moist and flavorful.
Don’t Overmix the Batter: Mix until just combined to avoid a dense, tough cake.
Use Fresh Pineapple if Available: While canned pineapple works great, fresh pineapple gives an extra pop of brightness and a touch of tang.
Glaze While Warm: Pour the glaze when both cake and glaze are warm. It sinks in better and gives you that luscious, sticky top layer.

Ingredients for This Pineapple Glazed Poke Cake

Here’s everything you’ll need to whip up this sunshine-packed dessert. The ingredients are simple, but together they create an unforgettable tropical treat.

For the Cake:

2 cups all-purpose flour
Gives the structure and softness to the cake.
2 tsp baking powder
Helps the cake rise and become fluffy.
½ tsp baking soda
Works with the acidic pineapple to lift the cake.
¼ tsp salt
Enhances the sweetness and balances the flavor.
½ cup unsalted butter, softened
Adds richness and a tender crumb.
1 cup granulated sugar
Sweetens the base and caramelizes slightly at the edges.
2 large eggs
Bind the ingredients and provide moisture and stability.
1 tsp vanilla extract
Rounds out the flavor with a warm, aromatic touch.
¾ cup buttermilk
Adds moisture and a slight tang that complements the pineapple.

For the Pineapple Glaze:

1 can (20 oz) crushed pineapple in juice (not syrup)
Provides the signature flavor and texture.
½ cup brown sugar (light or dark)
Caramelizes with the pineapple, creating a rich, sticky glaze.
2 tbsp cornstarch
Thickens the glaze just enough to soak and cling to the cake.
¼ cup water
Helps dissolve the cornstarch and balance consistency.
1 tbsp lemon juice (optional)
Adds brightness and enhances the pineapple flavor.

Step 1: Preheat & Prepare

Start by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray, then set it aside.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together:

2 cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
¼ tsp salt

Set aside—this dry mix will be folded into your wet ingredients soon.

Step 3: Cream Butter and Sugar

In a large mixing bowl, beat ½ cup softened butter and 1 cup sugar together using a hand mixer or stand mixer. Beat on medium-high until the mixture is pale and fluffy—about 2–3 minutes.

Step 4: Add Eggs and Vanilla

Add 2 eggs, one at a time, beating well after each addition. Then add 1 tsp vanilla extract and mix until smooth.

Step 5: Add Buttermilk and Dry Mix

Reduce the mixer speed to low. Alternate adding the dry ingredients and ¾ cup buttermilk in three additions (starting and ending with flour), mixing just until combined. Don’t overmix!

Step 6: Pour and Bake

Pour the batter into the prepared baking dish and smooth out the top. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.

Step 7: Prepare the Pineapple Glaze

While the cake bakes, make the glaze:

In a saucepan, combine 1 can crushed pineapple (with juice), ½ cup brown sugar, 2 tbsp cornstarch, and ¼ cup water.
Stir continuously over medium heat until it thickens—about 5–7 minutes.
Add 1 tbsp lemon juice (optional) and stir to combine.

Step 8: Poke the Cake

Once the cake comes out of the oven, use a wooden spoon handle or chopstick to poke holes all over the warm cake—spaced about 1 inch apart.

Step 9: Glaze it Generously

While the glaze is still warm, pour it evenly over the cake, letting it sink into the holes. Gently spread it out if needed to make sure every inch is covered.

Step 10: Cool & Serve

Allow the cake to cool to room temperature. You can serve it slightly warm, at room temp, or chilled—each version is heavenly.

Notes

Poke Timing is Crucial: Make sure to poke the holes in the cake while it’s still warm. This allows the glaze to seep in deeply and evenly.
Use Crushed Pineapple in Juice, Not Syrup: The juice has a natural tanginess that balances the sweetness of the glaze and keeps the cake from becoming too cloying.
Glaze Can Be Prepped Ahead: You can prepare the glaze while the cake bakes or even make it a day ahead. Just warm it slightly before pouring.
Customizable Add-Ins: Feel free to mix in a touch of shredded coconut, chopped maraschino cherries, or a splash of rum extract into the glaze for a more tropical flavor.
Serve Chilled for a Different Vibe: While warm is lovely and comforting, chilling the cake makes it even more refreshing—perfect for summer.

Watch Out for These Mistakes While Cooking

Overmixing the Batter: This can lead to a dense, chewy cake. Mix just until the flour is incorporated—no more.
Skipping the Cooling Stage: Don’t rush to cut the cake too soon after glazing. Letting it sit allows the glaze to settle and absorb, resulting in a perfectly moist texture.
Poking Too Deep: You want the glaze to soak in—not pool at the bottom. Only poke about ¾ of the way through the cake.
Not Measuring the Cornstarch Right: Too little and your glaze will be runny; too much and it becomes gloopy. Level off your tablespoons.
Using Pineapple in Syrup: It’s too sweet and can overpower the balance. Always go for the version packed in juice.
Not Stirring the Glaze Constantly: The glaze can easily scorch or clump. Stir continuously until it thickens.
Pouring Cold Glaze: A cold glaze won’t absorb well into the cake. Make sure it’s warm and pourable.
Overbaking the Cake: Keep an eye on the oven—once a toothpick comes out clean, it’s done. Overbaking dries out the cake and ruins the texture.

What to Serve With Pineapple Glazed Poke Cake?

The bright, fruity notes of this cake make it incredibly versatile when pairing with other dishes or drinks. Whether you’re crafting a full dessert spread, planning a brunch table, or just looking to elevate a simple slice, here are some delicious additions to serve alongside your Pineapple Glazed Poke Cake.

8 Recommendations

Coconut Whipped Cream
Light and tropical, it pairs beautifully with pineapple for a piña colada-inspired combo.
Vanilla Bean Ice Cream
The cold, creamy texture balances the warm, syrupy glaze. A classic pairing that never fails.
Fresh Berries
Add a mix of raspberries, blueberries, or strawberries for color and tart contrast.
Mint-Infused Iced Tea
A refreshing beverage that complements the sweet-tart notes of the cake without overpowering it.
Toasted Coconut Flakes
Sprinkle some on top just before serving for a crunch and nutty flavor boost.
Cream Cheese Frosting Swirl
Serve a dollop on the side or drizzle lightly for a richer experience.
Sparkling Pineapple Punch or Lemonade
A fizzy, citrusy drink will echo the tropical vibes and cleanse the palate.
Grilled Pineapple Slices
Caramelized and slightly smoky, grilled pineapple amplifies the fruity theme and adds a fancy touch.

Storage Instructions

Storing your Pineapple Glazed Poke Cake properly ensures it stays moist, flavorful, and just as delicious as day one. Here’s how to keep it tasting fresh:

Room Temperature: If serving the same day, you can loosely cover the cake with foil or plastic wrap and leave it at room temp for up to 8 hours.
Refrigerator: For longer storage, cover tightly with plastic wrap or place in an airtight container. It will stay fresh in the fridge for 3–4 days. The chill actually enhances the moistness of the glaze.
Freezer: Yes, you can freeze it! Wrap individual slices in plastic wrap, then foil, and store in a freezer bag for up to 2 months. Thaw overnight in the fridge before serving.

Pro Tip: Freeze the cake without glaze, if possible, and add fresh glaze after thawing for best texture and flavor.

Estimated Nutrition (per serving – assuming 12 servings)

Note: These are rough estimates and may vary based on brands used and portion sizes.

Calories: 290 kcal
Total Fat: 9g
Saturated Fat: 5g
Cholesterol: 55mg
Sodium: 180mg
Total Carbohydrates: 47g
Dietary Fiber: 1g
Sugars: 29g
Protein: 4g

It’s indulgent, fruity, and satisfying—but still lighter than many frosted cakes!

Frequently Asked Questions

1. Can I use boxed cake mix instead of making it from scratch?

Yes! A yellow or vanilla boxed cake mix works great if you’re short on time. Just prepare it according to the package and proceed with the poking and glazing steps.

2. Can I use fresh pineapple instead of canned?

Absolutely. Just finely chop the pineapple and use fresh juice or water to replace the canned juice. You may need to simmer a bit longer to reach the right glaze consistency.

3. Can I make this cake a day ahead?

Definitely! In fact, it tastes even better the next day as the glaze fully soaks into the cake. Just store it in the fridge and bring it to room temp before serving (or enjoy it chilled).

4. What’s the best way to poke the holes?

Use the handle of a wooden spoon or a thick chopstick. Aim for holes spaced evenly, about 1 inch apart, and don’t go all the way to the bottom.

5. Can I make it gluten-free?

Yes, just substitute a good 1:1 gluten-free baking flour for the all-purpose flour. Make sure all other ingredients (like baking powder) are certified gluten-free too.

6. Is it too sweet?

Not at all—using pineapple in juice instead of syrup keeps the sweetness balanced. You can also reduce the sugar slightly if you prefer a less sweet glaze.

7. Can I top it with frosting instead of glaze?

You can, but the glaze is what gives this poke cake its signature texture. If you’d like a topping, try a light coconut whipped cream on top of the glaze after it’s cooled.

8. What can I use instead of buttermilk?

You can make a quick substitute by mixing ¾ cup of milk with 2 teaspoons of lemon juice or vinegar. Let it sit for 5 minutes, and it’s ready to use.

Conclusion

The Pineapple Glazed Poke Cake is the kind of dessert that brings pure joy to the table—whether you’re celebrating something special or just want to brighten up a weekday evening. Its tender crumb, punchy pineapple flavor, and eye-catching shine make it stand out without requiring fancy techniques or rare ingredients. It’s refreshing, easy, and undeniably satisfying—this cake is proof that tropical vibes can be baked right into your kitchen.