🍍 Pineapple Pecan Poke Cake

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A moist, tropical-inspired cake layered with sweet pineapple glaze and fluffy cream cheese frosting—perfect for potlucks or summer gatherings.

Ingredients

Cake Base

  • 1 box white cake mix (plus ingredients listed on box)

  • 1 tsp vanilla extract (divided: ½ for glaze, ½ for frosting)

Pineapple Glaze

  • 1 can (20 oz) crushed pineapple with juice

  • 1 cup granulated sugar

Frosting

  • 8 oz cream cheese, softened

  • ½ cup (1 stick) butter, softened

  • 3–4 cups powdered sugar (adjust for desired sweetness & texture)

  • 1 cup crushed pecans (divided: some in frosting, some for topping)

Instructions

  1. Bake Cake – Prepare cake mix according to package directions in a 9×13-inch pan. Cool completely.

  2. Poke Holes – Use the handle of a wooden spoon to poke holes all over the cooled cake.

  3. Make Pineapple Glaze – In a saucepan, combine pineapple (with juice), sugar, and ½ tsp vanilla. Bring to a gentle boil, stirring until slightly thickened.

  4. Glaze the Cake – Spoon hot pineapple mixture over cake, letting it soak into the holes. Cool slightly.

  5. Make Frosting – Beat cream cheese and butter until smooth. Add powdered sugar gradually, then the remaining ½ tsp vanilla. Stir in most of the pecans.

  6. Frost – Spread frosting evenly over pineapple layer.

  7. Finish & Chill – Sprinkle remaining pecans on top. Cover and refrigerate at least 6 hours (preferably overnight).

Notes & Tips

  • Flavor Boost – Add shredded coconut or citrus zest to the glaze.

  • Nutty Upgrade – Toast pecans before adding for extra flavor.

  • Serving Tip – Serve cold for best texture and flavor.

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