Homemade Pineapple Poke Cake
This Homemade Pineapple Poke Cake has me reevaluating the way I think I about “poke cakes”. I dare say this is the best darn cake to be poked this side of the Mississippi.
I don’t think my problem with lies entirely with the baking dish, I think my problem lies with the lack of presentation skills that a 9×13 baking dish affords the recipe. I mean, it’s not the baking dish’s fault. It has delivered what you have asked it to do. Bake the cake. What you do with the cake, once sliced, is no longer the pan’s problem.
So, while I was having this heart to heart with my friend the Homemade Pineapple Poke Cake, I decided to stop blaming her for her lack of beauty.
I decided to cut her into squares.
Top her with a swirl of whipped cream.
Adorn her with fresh mint.
And place a tiny pineapple sliver into her whipped cream crown of joy.
I stood back and gleamed with pride.
- 2 eggs
- 1 cup sugar
- 1 1/2 teaspoons baking soda
- 2 cups flour
- 1/2 teaspoon salt
- large can crushed pineapple (I used 15 1/4 ounce)
- For the Sauce:
- 1/2 cup heavy cream
- 1/3 cup butter
- 1 tsp vanilla
- 3/4 cups sugar
- Line a 9×13 inch baking pan with parchment paper and spray with non-sticking cooking spray. Set aside.
- Mix the eggs, sugar, baking soda, flour and salt together. Add in the crushed pineapple but do NOT drain the pineapple juice. Pour into the prepared baking dish.
- Bake at 325 for 40-45min or until the top turns golden brown and a toothpick inserted into the center comes out clean.
- Allow the cake to cool, then poke holes all over the top with a fork.
- Make the sauce:
- Bring to a boil the sugar, cream, butter. Remove from heat and stir in the vanilla.
- Pour the sauce over entire cake. Allow the sauce to soak in by placing in the refrigerator for a couple of hours. I like to serve the cake chilled, but can be served at room temperature. Garnish with whipped cream, mint and pineapple wedges, if desired.
No longer confined to her glass baking dish, she was looking lovely and perfectly presentable for any brunch, baby, or wedding shower festivities.
Now with all that being said, perhaps it’s just you and your family that you’re preparing the cake for. Then, by all means, skip the mint. Heck, even skip the additional piece of pineapple. Don’t get carried away though and skip the whipped cream. It adds to the cake and I think you need it.
But what I’m saying is, it’s ok to leave your cake in the baking dish. Put the covered leftovers into the fridge and continue to serve right out of the dish.
This remains a no judgement zone.