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Pineapple Poke Cake




Happy Memorial Weekend y'all!

I love easy cake recipes. They take no time to accomplish, and they're an easy crowd pleaser. With triple-digit heat on the horizon in Dallas, I wanted to make something a little summery in time for the weekend and after playing around with a few ideas, a poke cake seemed to be the winner. I initially wanted to try this with peaches and cream, but I couldn't find peaches in my cabinet so pineapple won. With that being said, this recipe can be used with a variety of canned fruit so get creative, and don't forget to tell me what you tried!

Pineapple Poke Cake

1 can of crushed pineapple
1 cup of coconut cream
1 box of white cake mix (yellow works too)
1 1/2 cup of brown sugar

Instructions

  1. Preheat the oven to 350 degrees and grease the bottom of a 13x9 baking pan.
  2. Mix the cake mix per the instructions on the box.
  3. Pour the cake mix into the baking pan and spread 1/2 cup of brown sugar all over the top of the cake. Bake according to the instructions on the box.
  4. While the cake is baking, mix the crushed pineapple and coconut cream in a bowl. Mix well, but be careful to keep the pineapple pieces intact.
  5. Once the cake is out of the oven, use the back of a spoon (or a chopstick, anything that pokes well) to poke holes in the cake. I poked five rows of four holes into my cake. 
  6. Smother the cake with the pineapple-coconut cream mixture. Be especially careful that all of the holes are covered. Sprinkle 1 cup of brown sugar on top and place back in the oven for three minutes. 
  7. After the cake is removed from the oven, serve warm with ice cream or whipped cream - or just pick at it with a fork like I do. 


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