Description
A quick and delicious poke cake made with pineapple and a smooth cream cheese icing, perfect for potlucks and casual gatherings.
Ingredients
Scale
- 1 box (18 oz) yellow cake mix
- 3 eggs
- 1/3 cup oil
- 1 1/3 cups water
- 1 box (16 oz) powdered sugar
- 1 cup sugar
- 1 package (8 oz) cream cheese
- 1 can (14 oz) crushed pineapple in syrup
- Chopped pecans (optional)
- 12 oz semi-sweet coconut
Instructions
- Preheat the oven as per the cake mix instructions and prepare a 9×13 pan by greasing it or lining it.
- Mix the cake mix with the eggs, oil, and water, then pour the batter into the pan.
- Bake until a toothpick comes out mostly clean.
- In a small saucepan, mix the crushed pineapple with its syrup and 1 cup of sugar, then heat it over medium heat until warm and the sugar dissolves.
- Melt the cream cheese with half of the powdered sugar in another pan, stirring until smooth.
- When the cake is done, poke holes all over it using the handle of a wooden spoon.
- Pour the warm pineapple mixture over the cake and let it soak into the holes.
- Drizzle the cream cheese icing over the top, and if desired, add chopped pecans and semi-sweet coconut.
- Allow the cake to cool before cutting and serving.
Notes
This cake can be served cold or at room temperature. It stores well in the fridge for 4-5 days and can also be frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 22g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg