Pineapple Dream Poke Cake


Ingredients:

  • 1 can (20 oz, no sugar added and packed it's own juice) crushed pineapple (I used Dole brand)
  • 1 box white cake mix (I used Pillsbury brand)
  • 2 teaspoons pure vanilla extract
  • 3 tablespoons salted butter
  • 1/3 cup light brown sugar
  • 1 (12 oz) tub prepared whipped topping, thawed (I used Cool Whip brand)
  • 1 (3.4 oz) box instant vanilla pudding mix
  • 1/3 cup slivered almonds, pan toasted and coarsely chopped

Instructions:


1. Preheat the oven the 350° and prepare a 13x9 inch baking dish or cake pan with non-stick cooking spray and set it aside. Drain can of crushed pineapple over a bowl using a fine strainer. Use a spoon to press pineapple and collect juice into the bowl. You should end up with nearly 3/4 to one full cup of extracted pineapple juice. Set bowls of juice and drained pineapple bits aside. 


2. In a large mixing bowl, prepare cake mix according to package directions. (If the boxed mix directions call for separating eggs, just use 3 whole eggs instead of separating them. Nobody's got time for all that!!). Once the cake batter is prepared, fold in 1 cup of the crushed pineapple bits and the vanilla extract. Stir batter until just combined. Pour batter evenly into prepared baking dish and bake until done (usually about 35 minutes). Remove cake from oven and cool on a rack.


3. Now make your pineapple syrup. In a small sauce pan, melt butter over medium heat. Add brown sugar and 3/4 cup of reserved pineapple juice to the melted butter, stir liquid with a small whisk and heat for about 1-2 minutes until syrup is smooth. Remove sauce pan from the heat and allow liquid to cool on a rack for 20 minutes.


4. Using a fork, evenly poke holes into the cake (to the bottom) about 18 - 20 times (imagine one poke per sliced cake piece). Stir the slightly cooled pineapple syrup and evenly pour it over the top of the cake taking care to pass over all the holes on top. The syrup will pool up on the sides of the cake pan and that's okay. It will absorb into the cake completely as it continues to cool.


5. Once cake is completely cool, make your frosting. In a medium mixing bowl, combine whipped topping and pudding mix and stir well. Fold in the remaining crushed pineapple bits and stir well. Evenly spread frosting over the cooled cake and sprinkle with toasted, chopped almonds.  Cover and chill cake for about 20- 30 minutes before serving


6.  Enjoy!


Recipe from A Little Fish in the Kitchen blog at www.alittlefishinthekitchen.com. All content is owned by Marcelle G. Bolton. Please contact the author for permission to republish.