pineapple poke cake with pineapple glaze

How To Make pineapple poke cake with pineapple glaze

• 1

  In a large, microwave-safe bowl, melt the butter, about 1 minute on high. Wait a few minutes before adding eggs, then sugar, vanilla and whisk until smooth.
• 2

  Add dry ingredients and stir till combined, don't overmix. Turn batter into 8 X 8 inch greased and lined with aluminum foil baking pan. Bake at 350 degrees for 36 to 41 minutes. Cool cake on wire rack.
• 3

  GLAZE: In a large mixing bowl, add 2 cups of powdered sugar, reserved pineapple juice and whisk vigorously until smooth; set glaze aside.
• 4

  Using a small paring knife, poke the cake in about 25 spots. Evenly pour glaze over the cake. The longer you can let it soak (overnight is best) before slicing and serving, the better. (Chill at least 4 hours.)
• 5

  Cake will keep airtight at room temperature for 5 days or in the freezer for 6 months. If you feel like the cake is browning too quickly on top before it is setting up in center, tent with a sheet of foil, and bake until done.
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