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Imagine the tropics in every bite with our Pineapple Glazed Poke Cake. This delightful dessert captures the sweet and tangy essence of pineapple, offering a moist and spongy treat that is as simple to make as it is delicious. Inspired by the classic pineapple upside-down cake, this recipe is a beloved favorite that will transport you to a sunny paradise with every mouthful.
Why You’ll Love This Recipe
You’ll love this Pineapple Glazed Poke Cake because it’s incredibly easy to make, using ingredients you likely have on hand. It’s a foolproof recipe that delivers moist, flavorful results every time. The cake’s simplicity doesn’t compromise its deliciousness—every bite is a burst of tropical heaven. Plus, it tastes even better the next day, making it an ideal make-ahead dessert!
Kitchen Equipment You’ll Need
- 12-cup baking pan
- Electric mixer
- Large mixing bowl
- Small mixing bowl
- Skewer
- Measuring cups and spoons
Ingredients
- 1 can of 20 ounces of crushed pineapple
- 1 can of yellow cake mix
- 1 pack of instant vanilla pudding (4 servings)
- 4 eggs
- Âľ cup vegetable oil
- 1 vanilla bean, halved, spoon scraped vanilla or 1 tablespoon vanilla extract
- 1 cup powdered sugar
- 1 tablespoon melted butter
- Confectioner’s Glaze: Mix ½ cup powdered sugar and 1 tablespoon cold milk; whisk until well blended. Cover with plastic wrap until ready to use.
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C).
- Spray a 12-cup baking pan with cooking spray.
- Drain the pineapple, reserving Âľ cup of juice for the cake mix.
- In a large bowl, beat the cake mix, pudding mix, eggs, oil, and reserved pineapple juice with an electric mixer for 2 minutes.
- Scrape half of the vanilla bean into the batter or mix in 1 tablespoon of vanilla extract.
- Stir in the crushed pineapple.
- Pour the batter into the prepared pan.
- Bake for 38 to 42 minutes or until a toothpick inserted in the center comes out clean.
- To make the dipping mixture, combine the remaining pineapple juice, powdered sugar, and melted butter in a small bowl while the cake is baking.
- Scrape the other half of the vanilla bean into the juice mixture or stir in the remaining tablespoon of vanilla extract.
- Once baked, remove the cake from the oven and place it on a rack.
- While the cake is still warm and in the pan, use a skewer to poke holes at ½ inch intervals.
- Pour the dipping mixture over the cake. If it begins to pool, poke additional holes.
- Let the cake cool in the pan for 30 to 40 minutes, then turn it over onto a serving platter and remove the pan.
- Cool completely, then drizzle with confectioner’s glaze if desired.
Tips for Success
- Ensure the cake is completely cooled before adding the glaze for a clean finish.
- Poking enough holes is key to allowing the glaze to seep through, enhancing the cake’s moisture.
Additional Tips and Variations
- Add a sprinkle of toasted coconut on top for an extra tropical touch.
- For a twist, try adding a handful of chopped nuts to the batter for a crunchy texture.
Nutritional Highlights (Per Serving)
- Calories: Approximately 250
- Carbohydrates: 35g
- Protein: 3g
- Fat: 11g
- Sugar: 20g
Frequently Asked Questions (FAQ)
Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple, but you’ll need to blend it to a crushed consistency and extract the juice for the recipe.
Can I make this cake ahead of time?
Absolutely! This cake often tastes better the next day as the flavors have more time to meld.
What if I don’t have a vanilla bean?
You can substitute with vanilla extract; it will still provide that delightful vanilla flavor.
Conclusion
Our Pineapple Glazed Poke Cake is a slice of tropical paradise that’s easy to prepare and sure to impress. Whether you’re serving it for a family gathering or simply indulging in a sweet treat at home, this cake is a memorable delight. We invite you to try this recipe and share your experiences with us—your feedback is the sweetest part of our day!
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