This Pineapple Poke Cake is packed full of tangy sweet flavour that is sure to be a summertime hit.

Pineapple Poke Cake

Ingredients

2 large eggs

1 1/4 cup granulated sugar
20 oz can crushed pineapple (do NOT drain)
2 tsp baking soda
2 cups all purpose flour
1/2 tsp salt

Topping:

1/2 cup heavy whipping cream
1 stick unsalted butter
1 tsp vanilla extract
3/4 cup granulated sugar

*Finish with Whipped topping and pineapple if you like

Instructions:

Preheat oven to 325 degrees and prepare a 9×13 pan with non-stick spray.

In a large bowl, add the eggs, sugar, crushed pineapple, baking soda, flour and salt and mix until well combined.

Pour the batter into your prepared pan.

Bake for 40-45 minutes, until a toothpick comes out clean. Allow the cake to cool completely before moving to the next step.

Prepare the topping:

Once the cake is cooled, use a fork and poke holes all over the cake.

In a small saucepan, stir up the heavy cream, sugar, butter and vanilla and heat until nice and bubbly.

Pour the sauce all over the cake and allow the cake to sit for an hour or two to let the topping completely soak in.

Slice and top with a little whipped topping!

Preheat oven to 325 degrees and prepare a 9x13 pan with non-stick spray.
In a large bowl, add the eggs, sugar, crushed pineapple, baking soda, flour and salt and mix until well combined. Pour the batter into your prepared pan.
Bake for 40-45 minutes, until a toothpick comes out clean. Allow the cake to cool completely before moving to the next step.
Prepare the topping:
Once the cake is cooled, use a fork and poke holes all over the cake.
In a small saucepan, stir up the heavy cream, sugar, butter and vanilla and heat until nice and bubbly.
Pour the sauce all over the cake and allow the cake to sit for an hour or two to let the topping completely soak in.
Slice and top with a little whipped topping!