Crushed Pineapple Cake — This pineapple cake is an easy, from-scratch poke cake recipe! It’s screaming with pineapple flavor from the crushed pineapple in the cake and the pineapple juice in the glaze.
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Easiest Crushed Pineapple Poke Cake
This is the moistest, softest, juiciest cake I’ve ever made. I literally heard the cake squish when I sliced it from the pineapple juice glaze that soaks into every crevice.
It’s a fast, easy, one-bowl, no mixer, from-scratch recipe that’s as easy as using a boxed mix, which I see often with poke cakes. The cake is just screaming with over-the-top pineapple flavor. If you’re a pineapple cake or pineapple dessert lover, this is the cake for you.
There’s crushed pineapple inside the cake and the glaze is made with pineapple juice. Rather than just pouring the glaze over the top, first take a small paring knife and 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.
Crushed Pineapple Cake Ingredients
To make this ultra moist glazed pineapple cake, you’ll need only a handful of very common fridge and pantry ingredients.
For the pineapple cake:
- Unsalted butter
- Eggs
- Granulated sugar
- Vanilla extract
- All-purpose flour
- Salt
- Baking soda
- Crushed pineapple
For the pineapple glaze:
- Confectioner’s sugar
- Juice reserved from the canned pineapple
How to Make Pineapple Cake with Crushed Pineapple
Making a scratch pineapple cake is so quick and easy! Here’s an overview of the recipe steps:
Step 1: Make the crushed pineapple cake
- Beat together the wet ingredients, then whisk in the dry.
- Turn the batter into an 8×8-inch baking dish and bake until the top is set and a toothpick inserted in the middle comes out clean. (Depending on how moist your crushed pineapple is, your cake may take a little more time than what the recipe calls for.)
- Once the cake is out of the oven, let it cool momentarily before making the pineapple glaze.
Step 2: Make the pineapple glaze
- The glaze is made by whisking together some of the pineapple juice left over from the crushed pineapple. You can make the glaze as thin or thick as you’d like!
- Poke the cake all over with a knife, then drizzle the pineapple glaze over top.
Glazing Tip
It may look like there’s too much glaze on the cake, but once it’s had time to chill in the fridge it’ll all soak into the cake!
Tips for Making the Best Pineapple Cake
When mixing together the cake batter, make sure the pineapple has been very well drained. If it’s not, the cake will be so moist and wet that it won’t set.
Also note that baking times may range dramatically due to the moisture level in the pineapple (some fruit is much juicer than others), how well it was drained, climate and oven variances, etc.
If you feel like your crushed pineapple cake is browning too quickly on top before it’s setting up in center, tent with a sheet of foil and bake until done.
Lastly, the longer you can let this crushed pineapple cake soak, the better.
I let mine soak overnight and the next morning I was in pineapple heaven. This is one of the best cakes I’ve ever made and definitely very sweet from all the wonderful pineapple!
Recipe FAQs
I’ve only made this crushed pineapple cake as written, so I can’t say for certain if fresh pineapple will work here. If you try it out and it works for you, please leave me a comment down below!
Definitely! I actually think it tastes better after it’s had time to soak up the glaze.
If you plan on serving this to guests, I recommend doing so within the first 24 hours. The cake will stay fresh up to five days at room temperature, but the glaze slowly sinks to the bottom of the cake over time.
Yes, you should be fine to double this recipe and bake it in a 9×13-inch baking dish. The bake time may vary depending on if your pan is metal or glass.
I suppose you technically don’t have to since the scratch pineapple cake is already super moist and tastes clearly like pineapple. However, the glaze on top really brings things together and makes for a knockout cake!
No, this isn’t a good option for a layer cake because it’s extremely moist and the layers would collapse.
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Glazed Crushed Pineapple Cake
Ingredients
- ½ cup unsalted butter, 1 stick, melted
- 2 large eggs
- ⅔ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ teaspoon salt, or to taste
- ¼ teaspoon baking soda
- one 20-ounce can crushed pineapple, drained very well with juice reserved
- about 2 cups confectioners’ sugar
- 3 to 4 tablespoons pineapple juice, or as needed for consistency
Instructions
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Pineapple Dessert Recipes:
The Best Pineapple Upside-Down Cake — So soft, moist and really is The Best! A cheery, happy cake that’s sure to put a smile on anyone’s face!
Tropical Escape Soft Pineapple Crumble Bars — Sweet, soft bars with big pineapple chunks that taste like a tropical vacation!
Pineapple Coconut Oil Banana Bread — Soft, moist, fluffy banana bread with pineapple chunks! Tastes like a tropical vacation!
Pineapple Lush Parfaits — This is a 4-ingredient, no-bake dessert that’s ridiculously easy, you don’t need a mixer, and you don’t have to turn your oven on!
Layered Carrot Cake with Cream Cheese Frosting – A tender and moist classic two-layer carrot cake with tangy-sweet cream cheese frosting! For anyone who loves carrot cake, this cake looks and tastes so impressive but is EASY to make!
Hummingbird Cake — A super SOFT and moist cake with bananas, pineapple, coconut, cream cheese frosting, and pecans!!
Pineapple Coconut Bars — Eat your piña colada rather than drinking one with these fast, EASY, no-mixer bars that taste TROPICAL!! Pineapple, coconut, white chocolate, and cherries!!
Originally posted June 10, 2015 and reposted July 29, 2022 with updated text.
Why do you line the pan with foil?
To make cleanup easier but it’s not required.
HUGE success. I’ve never made a pineapple dessert but I had a fresh pineapple that needed to be used so I gave this a try. I followed another reviews tips and cooked the fresh pineapple for about 15 minutes and drained it well. And then boiled the juice to to make a thick, sweet glaze, which needed less powered sugar. Wow! My kids rave about it and call it the best cake they’ve ever eaten. It’s not a pretty cake (not a centerpiece cake) but the flavor and texture are excellent.
HUGE success. I’ve never made a pineapple dessert but I had a fresh pineapple that needed to be used so I gave this a try. I followed another reviews tips and cooked the fresh pineapple for about 15 minutes and drained it well. And then boiled the juice to to make a thick, sweet glaze, which needed less powered sugar. Wow! My kids rave about it and call it the best cake they’ve ever eaten. It’s not a pretty cake (not a centerpiece cake) but the flavor and texture are excellent.
Thanks for the 5 star review and I am glad that this was a huge success! I am sure that fresh pineapple was amazing and glad you figured out what you needed to do to make it a hit.
I always say I’m gonna comment on recipes but never get around to it lol. This cake was SO good & so easy, I had to make it again the very next day! Absolutely perfect the way it is, just adjust the glaze to your individual tastes & voilà!
Thank you for posting this!!
Thanks for the 5 star review and for taking the time to comment! Glad you loved the cake!
Just made this tonight and it’s delicious!! So easy! Only took about 20 minutes in the oven for me and did half the glaze and it was plenty. Your recipes are winners every single time! I also made your strawberry banana cake again yesterday and it was a hit. Thank you!!
Great recipe but I wanted to caution bakers to not remove too much juice from the canned pineapple when making this cake. I took to heart the comments about making sure the pineapple was completely drained and I squished that canned pineapple so hard I’m afraid it made the cake too dry. Also, the dryness didn’t allow the glaze to soak in to the cake and instead the glaze remained completely on the top of the cake like frosting (also should have added more juice to the glaze). The cake turned out OK but I’m certain it will be delicious once I use more juice in both the cake and the glaze. Completely my fault but wanted to be sure no one else made this mistake! Thanks for the recipe Averie :)
Thanks for trying the recipe and it’s one of those things that it’s hard to describe in general how much to drain, exactly, the pineapple. Sorry that you took it to the extreme!
My son wants a goose bumps themed birthday party.
Since you’ve obviously made this before, I have a question 🙂
If I add green food coloring to the glaze, would that turn the entire cake green and look tacky? Or would it have the gooey effect I’m aiming for?
I made this for a luau party, and it was a huge hit. The cake disappeared with in minutes of putting it out, and I was asked for the recipe more than once.
I doubled the recipe, but only had 2 14oz cans of pineapple. I was a bit worried, as that is a big difference, but it turned out perfectly. To be honest, I wouldn’t have wanted any more pineapple in the cake. I only made 1.5 times the glaze, and did not use all of it. This cake is amazingly delicious, and uber sweet.
thanks for the recipe
Thanks for trying the recipe and I’m glad it came out great for you! Glad it was a huge party success!
very very very tastyyyy and yummmyy recipe…:) Not only tasty but so quick and easy
This is the first recipe tat I have made from your website, and it is a really good cake! A little too sweet for my liking, but my family went crazy over it..Considering the fact that they react like this only for chocolate cakes, this was a revelation. Thank you Averie, for the lipsmacking recipe! ?
Thanks for trying the recipe and glad it came out great for you!
Love to try these recipes!! They look and sound easy to make….I love pineapple! ! ! ! Thank you,
Jeannie Nuzum
I musta did something wrong cuz my cake is pretty flat ?
This isn’t a ‘tall’ cake. There’s only 1/4 tsp baking soda in it so it doesn’t rise tons but possibly if it’s dense and flat that could be expired baking soda? or maybe you just had really juicy pineapple that weighed the cake down a bit.
Looks wondeful. Def will make this. Some of my fave kiddie food memories involved ‘Nilla Wafer Banana Pudding Bowls (always my BDay request ‘cake’) & Pineapple Upside Down Cake i the cast iron skillet. I have a pretty elaborate recipe bookmark system & placing several of your pineapple recipes w/haste. :) Love that it is quick, one bowl & no larger than it is. Do not think I will have a problem eating all of this, as I would if it were a 13X 9. I am also bookmarking your site, which I rarely do. Thanks!
Thanks for bookmarking and enjoy the cake!
This cake is amazing !! I didn’t change a thing and my family wiped it out within 15 minutes. I will definitley be making this again.
Thanks for trying the recipe and I’m glad you’ll definitely make it again! Love that it was wiped out in 15 minutes!
Hi Averie,
I tried your recipe with fresh pineapple and it turn so awesome, good moist. I cooked the pineapple for 20 minutes and I drain it very well. The juice is soo nice that make my glace taste better. Oh I add a lemon rind to the cake. If my laws love it I will make it again. Thanks so much for sharing.
Happy Mother’s Day to everyone from the other part of Australia
Thanks for trying the recipe and I’m glad it came out great for you! And great that you were able to incorporate fresh pineapple – glad you’ll make it again! Happy Mother’s Day!
Hi
I want to try make this cake for Mother’s Day tomorrow. Will it be still good with fresh pineapple instead of can ones?thanks lot
I only tried the recipe the way I wrote it so can’t speak for sure about substitutions. I’m sure fresh pineapple will work but I can’t give any specifics on it since I haven’t tried it, how you will need to adjust baking time, etc.
just made this today and it was so easy and delicious!! really unique and super moist! the tang of the pineapples is balanced really nicely with all of the glaze. i would definitely make this again!
Thanks for trying the recipe and I’m glad it came out great for you! Glad you’ll make it again!