Poke cakes are simple, delicious, and fun to make. If you love moist delicious cakes, then this cake is for you. Pineapple Bundt Poke Cake is a flavorful and moist cake. Pineapple fans will go crazy for this cake!
My kids were going at this as soon as it was cooled off. The combination of the vanilla bean and crushed pineapple makes me feel like I am in the tropics. If I could just get the weather to be 20 degrees warmer, then it would be Paradise!
What is a Poke Cake?
It’s just like the name implies, you literally poke holes in the cake. I like to use the handle of a wooden spoon, it’s the perfect shape for making holes. You want them to be big enough to soak up the liquid. Then you pour whatever filling that you are making into the holes you just created and top with frosting or topping and garnish. The filling can be pudding, sweetened condensed milk, jello….your imagination is the limit.
It finally feels like Spring here in Maine with 75 degrees temperature, so I am not complaining at all. Lunches on the bay, with a cool breeze. Happy Hours on the weekends with friends, I can feel summer right around the corner.
What is a Bundt Cake?
A Bundt cake is any type of cake that is baked in a Bundt pan. You may be eye-rolling or saying “C’mon Nettie…duh,” but there are quite a few differences between a Bundt and a regular cake pan. To start, Bundts can come in all different shapes, sizes, and designs (though round with grooved edges is really the most popular).
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A very dear friend gave me this recipe years ago and I have made it many times. Very popular, easy to make and the compliments keep coming. A great potluck dessert.
This Pineapple Cake from scratch is a tropical dream come true! It’s an easy-to-make, seriously moist, deliciously fluffy, homemade pineapple cake. Yes, I even dare say, it’s the best pineapple cake!
I did want to try fresh pineapple in the cake but I chose to stick with the canned for a softer texture and more consistent result.
Check out my newest video! It’s so easy it is to make this delicious Pineapple Bundt Poke Cake!
I made this for Easter and everyone said it was amazing! I made mine in a bundt pan. They were asking for the recipe.
This would be the perfect dessert to serve this Easter Sunday. Or make it for your mom/dad/spouse/partner/grandmas/grandpa’s birthday – it is a cake everyone will love!
I think that you will love this cake, I know because my whole family totally loved it, we ate it for 3 days in a row and couldn’t get enough.
TIPS FOR MAKING THIS DELICIOUS DESSERT:
Vanilla bean seeds may be substituted for vanilla extract in this recipe. One vanilla bean is equivalent to 3 teaspoons of vanilla extract. If a recipe only calls for one teaspoon of vanilla extract, slice the seed in thirds and only split and scrape one-third of the bean, while storing the remaining two-thirds.
- Maple Syrup. My go-to substitute for vanilla extract is maple syrup. …
- Almond Extract. Almond extract is significantly more potent than vanilla, but it will provide a similar flavor profile if you use it sparingly.
- Bourbon, Brandy, or Rum.
- Other Spices.
- Instant Coffee or Espresso Powder.
- Citrus Zest.
Can I Use Fresh, Frozen, or Canned Pineapple?
Here is a conversion for 1 cup size can of pineapple with juice, substitute 1/2 cup fresh chopped pineapple and 1/2 cup diluted pineapple juice or just plain water (and you can even flavor it with lemon if you are looking for a bit of tartness).
More Poke Cakes that you may like:
- Christmas Poke Cake
- Red Velvet Poke Cake
- White Chocolate Peppermint Poke Cake
- Strawberry Shortcake Poke Cake
- PINEAPPLE BUNDT POKE CAKE
- Pineapple Coconut Poke Bundt Cake
Nettie is a wife and mother who is passionate about cooking and baking. With 5 children, Nettie insists that all meals, snacks, and desserts come together quickly! You will find a wide variety of easy yet scrumptious recipes on her very popular website Moore or Less Cooking
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Did You Make This Recipe?
I would love for you to leave a rating and a comment below! How’d you do?! 
Pineapple Bundt Poke Cake
A delicious moist pineapple cake that is loved by all!
Ingredients
- 1 20 oz.can Crushed Pineapple
- 1 Box Yellow Cake Mix
- 1 Package Instant Vanilla Pudding ( 4 serving size)
- 4 eggs
- ¾ cup Vegetable Oil
- 1 Vanilla Bean Pod, split in half
- 1 cup powdered sugar
- 1 Tbsp butter melted
- Confectioners Glaze:
- ½ cup powdered sugar
- 1 TBSP Milk
Instructions
- Preheat oven to 350 F.
- Spray 12-cup bundt pan with cooking spray.
- Drain pineapple; measure ¾ cup juice to use with cake mix.
- Reserve remaining juice for the soaking mixture.
- Beat cake mix, pudding mix, eggs, oil and ¾ cup pineapple juice in large bowl with an electric mixer for 2 minutes.
- Scrape half of the vanilla bean pod; combine with cake batter or mix 1 tablespoon vanilla extract into the cake batter.
- Fold in crushed pineapple.
- Pour into prepared pan.
- Bake 38 to 42 minutes or until a toothpick inserted in center comes out clean.
- Soaking Mixture:
- Combine remaining pineapple juice, powdered sugar and melted butter in a small bowl while the cake is baking.
- Scrape the other half of vanilla bean pod and mix with juice mixture or stir in remaining 1 tablespoon vanilla extract.
- Remove cake from oven and set on a wire rack.
- Poke holes in cake with skewer at ½-inch intervals while still hot and in the pan.
- Pour soaking mixture over cake (NOTE: if soaking mixture begins to pool, poke additional holes in the cake).
- Allow to cool in pan 30 to 40 minutes, then flip cake upside down onto serving platter; remove pan.
- Cool completely then drizzle with glaze, if desired.
- Confectioner’s Glaze: Combine ½ cup powdered sugar and 1 tablespoon cold milk; whisk until completely combined. Cover with plastic wrap until ready to use.
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Nutrition Information
Yield
12 slicesServing Size
1 sliceAmount Per Serving Calories 631Total Fat 18gSaturated Fat 3gTrans Fat 1gUnsaturated Fat 14gCholesterol 65mgSodium 367mgCarbohydrates 117gFiber 4gSugar 94gProtein 6g
Rose
Saturday 18th of June 2022
You mentioned that I can use fresh pineapple which I always have on hand. 1 cup size can of pineapple with juice, substitute 1/2 cup fresh chopped pineapple and 1/2 cup diluted pineapple juice or just plain water. Is the 1 cup size can you refer to the same as the 20 oz can in the recipe.
Brooke
Monday 2nd of May 2022
Hi!
So if subbing vanilla for the vanilla bean will you use 1 or 2 tbsp total for the recipe?
Nettie
Monday 2nd of May 2022
Hi Brooke,
Add one Tbsp vanilla instead of vanilla bean. Nettie
Dorothy
Saturday 30th of April 2022
When I made the cake the batter seemed awful runny, is that suppose to happen
Nettie
Monday 2nd of May 2022
Hi Dorothy,
I am not sure what steps were taken when making the pineapple bundt poke cake, such as ingredients, altitude, etc.
Baking is really a scientific process, so there are many things that can happen when baking. I can only go by what I have experienced.
First off, let's make sure that your ingredients are at room temperature before starting your baking process.
Secondly, an oil-based batter makes the result moist because oil doesn't solidify as butter does. But because of the lack of butter, you will end up with a runny and wet batter.
So in turn, you may need to bake the cake for a bit longer. The batter will be extremely thin and the chances are the cake would not rise very high, you could try putting it on a cookie sheet and making a sheet cake. Your best bet would be to add more flour to the batter to thicken it up. Try adding small amounts until the batter is the right consistency.
Hope this info helps.
Nettie
Lisa
Friday 22nd of January 2021
Greetings! Has anyone used a silicon Bundt pan for this cake? If so, any advice/tips?
Lori
Friday 8th of January 2021
I made this this past weekend to take to a friends . It was absolutely delicious! I will make again and again. Next time though I am going to try layering the bottom of the pan with Pineapple slices and cherries just like an upside down cake.