Moist, sweet, and gently tangy, this pineapple soak cake is the kind of dessert that feels both effortless and irresistible. With its soft crumb and naturally fruity flavor, it’s an ideal treat for warm-weather gatherings—or for brightening up any regular day. The best part? The pineapple sauce seeps into every forkful, making the cake even better after it rests. It’s casual enough for a potluck but special enough to end a dinner party on a high note.
Unlike traditional cakes that rely heavily on frostings or fillings for character, this one leans into its tropical charm. Crushed pineapple isn’t just folded into the batter; it’s the star—infusing the cake with flavor and moisture. And when you finish it off with a warm vanilla cream sauce that sinks into the sponge, the result is a lush, pudding-like texture that’s indulgent but not overly sweet.
Why Crushed Pineapple is the Star
Crushed pineapple, juice and all, plays more than one role here. It acts as the main flavor, the natural sweetener, and even a textural element. Because the fruit is so finely chopped, it disperses evenly throughout the batter, eliminating the need for additional liquids or flavoring. Plus, using the juice means you’re not missing out on any of that bright, citrusy goodness.
If you’re using canned pineapple, make sure it’s in its own juice—not syrup. You want the fruit to shine without overwhelming sugar. Fresh pineapple can also work, but it should be finely chopped and juiced for the same texture and moisture.
Key Ingredients & Their Roles
Eggs – These provide structure and richness, helping the cake stay tender yet cohesive.
Granulated Sugar – Used both in the batter and the topping. In the cake, it sweetens; in the topping, it adds a caramelized finish that pairs beautifully with pineapple’s acidity.
Crushed Pineapple – This is your hero ingredient. Its juice adds moisture, while the fruit lends texture and flavor.
Baking Soda – Reacts with the acidity in the pineapple to create a lighter crumb.
All-Purpose Flour – Offers just the right amount of gluten to give the cake body without making it dense.
Heavy Cream + Butter + Vanilla – This trio forms a rich topping that soaks into the cake. Think of it like a pineapple-infused tres leches effect.
Optional Toppings: Fresh Pineapple & Whipped Cream – These aren’t essential, but they elevate the presentation and add fresh contrast to the rich, sweet cake.
Substitutions:
- Gluten-free flour blends can be used at a 1:1 ratio for a gluten-free version.
- Coconut cream can stand in for heavy cream if you’re looking for a dairy-free alternative—just expect a more tropical flavor.
- For a reduced-sugar option, use a mix of stevia and sugar or opt for a naturally sweetened pineapple product.
How to Make Pineapple Soak Cake
1. Preheat and Prepare
Set your oven to 325°F (163°C). Lightly grease a 9×13-inch baking pan—glass or metal both work. No need for parchment paper here, but do make sure the corners are well coated to prevent sticking.
2. Mix the Batter
In a large mixing bowl, whisk together the eggs and sugar until light and slightly frothy. Stir in the entire can of crushed pineapple—including the juice—then sprinkle in the baking soda, flour, and salt. Fold everything together gently but thoroughly. The batter should be thick but pourable.
3. Bake to Golden Perfection
Pour the batter into the prepared pan and spread evenly. Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out mostly clean (a few moist crumbs are fine). The cake will turn a lovely golden color and may puff slightly in the center.
4. Cool Completely
Let the cake cool in the pan. This is important—you don’t want to pour the topping on a hot cake, or it’ll absorb unevenly and may turn soggy in places.
5. Prepare the Warm Soaking Sauce
While the cake cools, make the sauce. In a small saucepan, combine the heavy cream, sugar, butter, and vanilla. Heat over medium-low, stirring constantly, until the mixture starts to bubble. It should be smooth, glossy, and fragrant.
6. Poke & Pour
Once the cake is completely cool, take a fork and poke holes all over the top—focus on getting all the way to the bottom without tearing the cake. Slowly pour the warm sauce over the surface. The cake will drink it in over time, so don’t rush this step.
7. Rest & Serve
Let the cake rest at room temperature for at least 1–2 hours to fully absorb the topping. You can also refrigerate it overnight for a firmer, more chilled texture. Before serving, top with whipped cream and fresh pineapple if desired.
Serving Suggestions
This cake is great chilled or at room temperature. For an added twist, try a dollop of coconut whipped cream or sprinkle some toasted coconut on top. A few mint leaves can add a bit of color and freshness.
Storage and Leftover Ideas
Storage: Keep the cake covered in the fridge for up to 5 days. Its flavor deepens after a day or two, so it’s a great make-ahead dessert.
Freezing: You can freeze the cake (before adding whipped cream or fresh pineapple) for up to two months. Thaw in the refrigerator overnight before serving.
Leftover Inspiration:
Turn leftover slices into a trifle with layers of vanilla pudding and berries, or cube and toast them lightly to use as a sweet base for a fruit salad.
Pineapple Poke Cake
Ingredients
Pineapple Poke Cake
- 2 large eggs
- 1 1/4 cup granulated sugar
- 20 oz crushed pineapple including liquid
- 2 tsp baking soda
- 2 cups all-purpose flour
- 1/2 tsp salt
Poke Cake Toppings
- 1/2 cup heavy whipping cream
- 1 stick unsalted butter
- 1 tsp vanilla extract
- 3/4 cup granulated sugar
- fresh pineapple pieces optional, for garnish
- whipped cream optional, for topping
Instructions
Cake Preparation
- Preheat your oven to 325°F and grease a 9×13-inch pan.
- In a large bowl, combine eggs, sugar, crushed pineapple (with juice), baking soda, flour, and salt. Mix until well combined.
- Pour the batter into the prepared pan.
- Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely before adding the topping.
Topping Preparation
- In a small saucepan, combine the heavy cream, sugar, butter, and vanilla extract.
- Heat the mixture until it becomes bubbly and smooth, then remove from heat.
Assembly and Serving
- Use a fork to poke holes all over the surface of the cooled cake.
- Pour the warm topping evenly over the cake, allowing it to soak in.
- Let the cake rest for 1–2 hours before serving to ensure the topping is fully absorbed.
- Slice and serve with optional whipped cream and fresh pineapple pieces.
Notes
- Make sure the cake is fully cooled before poking holes and pouring the topping.
- The resting time is important for the sauce to soak in properly.
- Use canned crushed pineapple with juice for best texture and moisture.
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