Pineapple Poke Cake

Adapted from kitchennostalgia.com

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Pineapple Poke Cake

A tender and delicious cake that is very easy to put together. The cake itself doesn't contain any fat. The butter in the glaze is what adds the richness.

Ingredients

2 cups all-purpose flour

2 teaspoon baking soda

1 cup sugar

2 eggs

1 teaspoon vanilla extract

1 (20oz can ) or 2 1/2 cups crushed pineapple in pineapple juice, undrained

FROSTING:

1/2 cup butter

3/4 cup evaporated milk

1/2 cup sugar

1 cup chopped walnuts

1 cup unsweetened coconut shredded

Instructions

1

Preheat oven to 350-F. Grease a 9x13 inch pan or a springform bundt pan.

2

Place all ingredients for cake in a bowl and mix well.

3

Pour into prepared pan and bake for 30-40 minutes, or until a knife inserted into the center comes out clean, or with a few crumbs attached.

4

If using a bundt pan, allow the cake to cool down enough until you are able to remove it from the pan, then place it on a serving dish and proceed with the frosting. If using the 9x13 dish, leave it there and frost directly.

5

While the cake is warm, poke deep holes all over the surface with a chopstick or skewer. Immediately pour the frosting over it.

6

FROSTING: Melt the butter over medium heat. Add evaporated milk and sugar. Stir until sugar dissolves, about 5 minutes.

7

Stir in nuts and coconut.

Notes

Dole brand of crushed pineapple was too chunky for me. I preferred the Kroger brand. If your can't find one that is more finely crushed, pulse it a few times in the food processor.

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Pineapple Poke Cake

Adapted from kitchennostalgia.com