Pineapple Poke Cake

This Pineapple Poke Cake is a sweet bite of tropical flavor and perfect as the summertime dessert for any barbecue, picnic, or potluck. It’s super moist thanks to pineapple preserves, and is easy to assemble using a box cake mix.

I can’t wait for you to try this Pineapple Poke Cake, it’s my new favorite dessert recipe for the warm weather months. After serving it to my family a couple of weeks ago, it’s truly become a winner in our house, my family won’t stop talking about it!

Both the frosting and cake are rich in flavor, but let me tell you a little secret, they’re so easy to make thanks to box cake mix and a hand mixer. The frosting has a base of cream cheese, but also has whipped cream mixed in for a decadent bite. If you love a cake to feed a crowd, my Peanut Butter Sheet Cake and White Texas Sheet Cake are two you don’t want to miss!

Why You’ll love this recipe

• Impressive, yet easy to make. If you can make boxed brownies, then you can make this Pineapple Poke Cake! It’s that simple.
• Affordable, pantry staples. Nothing about this recipe is fancy or hard to find. Plus it serves a crowd and is affordable too.
• Perfect to bring to a party. You can always offer to bring dessert, just be sure the host has room in a fridge to keep it cold.

ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

Cake

• Crushed pineapple: This is the kind in the can, it adds texture and that sweet, fruity tropical flavor.
• White cake mix: Box mix that is used as the base of the cake.
• Unsalted butter: You want to melt and cool your butter, it adds richness and moisture.
• Large eggs: Binds the cake batter, let them come to room temperature before mixing. You can also add the eggs to a bowl of hot water for 10 minutes to speed up the process.
• Milk: Adds additional creaminess.
• Pineapple preserves: Gives bright, tropical flavor.

Frosting

• Cream cheese: The base of the creamiest frosting.
• Vanilla extract or paste: Adds a hint of molasses and caramel flavor.
• Powdered sugar: Sweetens the frosting and gives it structure.
• Heavy whipping cream: Helps with the texture of the frosting to make it light and airy.
• Garnish Options: We love to garnish with pineapple slices, fresh mint, toasted coconut, and vanilla ice cream.

Tools You’ll Need

• Mixing Bowls
• Hand Mixer 
• Rubber Spatula
• Measuring Cups and Spoons
• 13”x9” Baking Dish
• Cutting Board
• Chef’s Knife

how to make pineapple poke cake

Cake:

1. Preheat oven to 350°F. Grease a 13×9-inch baking pan with non-stick spray or butter and set it aside.
2. Drain the syrup from the can of crushed pineapple in a bowl and set aside. Place the crushed pineapple on a cutting board, and blot the moisture with a paper towel.
3. In a large bowl, blend with a hand mixer or whisk together the cake mix, butter, eggs, and milk.

4. Fold the crushed pineapple into the batter.

5. Pour the batter into the prepared pan. Bake for 25-30 minutes or until a toothpick inserted in the middle comes out with a few moist crumbs.
6. Once the cake cools, poke holes with a fork over the entire surface.
7. In a bowl, stir jam until thinned and smooth. If needed, add 1-2 tablespoons of warm water to loosen to a pourable texture. Add the pineapple jam over the entire cake and spread evenly.

Frosting:

1. In a stand mixer or bowl with a hand mixer, whip cream cheese until smooth.
2. Add vanilla extract and powdered sugar and whip again until incorporated well and smooth.
3. Gradually beat in the heavy whipping cream. After about 30 seconds to 1 minute, when it begins to thicken, beat on high speed until stiff peaks form.

4. Spread the frosting on the completely cooled cake. Garnish as desired.

expert tips

• Make sure your ingredients are at the correct temperature for even mixing. You’ll want your butter to be melted and cooled, eggs room temperature, and cream cheese softened.
• Swap the white cake mix for yellow. I’ve also made this cake with yellow cake mix and it’s equally as delicious.
• Make a homemade cake mix. Mix together 2 3/4 cup all-purpose flour, 1 3/4 cups fine sugar, 1 tablespoon baking powder, and 3/4 tsp salt.
• Allow the cake to cool before poking holes in it. This will help it to keep it’s shape before you soak it with pineapple syrup.
• Gradually beat the heavy whipping cream into the frosting and make sure it’s cold in temperature. This will help it to create that whipped cream consistency to make the frosting light as air.
• Blot the crushed pineapple dry after draining it. This ensures your cake batter won’t be too wet when you stir it in.

storage

Store any leftovers in an airtight container in the fridge for up to 2 days. I don’t recommend freezing this cake since it will change texture once it thaws.

If you want to make the cake in advance, that’s easy to do! I usually like to frost it right before serving, but you can also frost it in advance and hold it in the fridge until ready to serve.

Frequently Asked Questions

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