Dulce de leche and a sweetened condensed milk frosting make this poke cake delectably moist. Top with Grilled Pineapple rings for an added burst of flavor.
Pineapple Poke Cake
Serves: 1 (13x9-inch) cake
Ingredients
- 1 (15.25-ounce) box pineapple cake mix
- 1 cup whole milk
- 3 large eggs, room temperature
- 1⁄2 cup vegetable oil
- 3⁄4 cup canned dulce de leche
- 1 3⁄4 cups heavy whipping cream, divided
- 4 ounces cream cheese, room temperature
- 1⁄4 cup sweetened condensed milk
- 1⁄2 cup confectioners’ sugar
- Grilled Pineapple Rings (recipe follows)
Instructions
- Preheat oven to 350°. Spray a 13x9-inch baking pan with baking spray with flour.
- In a large bowl, beat cake mix, milk, eggs, and oil with a mixer at low speed until moistened, about 30 seconds. Increase mixer speed to medium, and beat for 2 minutes. Pour into prepared pan.
- Bake until a wooden pick inserted in center comes out clean, 20 to 25 minutes. Using the end of a wooden spoon, poke holes all over cake.
- In a medium microwave-safe bowl, whisk together dulce de leche and 1⁄2 cup cream. Heat at high until dulce de leche is smooth and fluid, about 30 seconds. Pour evenly over warm cake, allowing it to soak in completely, spreading with a spatula as needed. Refrigerate for at least 3 hours or up to overnight.
- In another large bowl, beat cream cheese and condensed milk with a mixer at high speed until smooth, stopping to scrape sides of bowl. Add confectioners’ sugar, and beat at low speed until combined, stopping to scrape sides of bowl. Add remaining 1 1⁄4 cups cream, 2 tablespoons at a time, beating until combined after each addition. Beat at a high speed until soft peaks form. Immediately spread over chilled cake. Top cake with Grilled Pineapple Rings as desired. Serve chilled.
Grilled Pineapple Rings
Serves: 9
Ingredients
- 1⁄2 cup unsalted butter, melted
- 1⁄3 cup firmly packed light brown sugar
- 1⁄2 teaspoon kosher salt
- 1⁄4 teaspoon ground cinnamon
- 1⁄4 teaspoon ground ginger
- 1 small pineapple, peeled, cored, and cut into 1⁄4-inch to 1⁄2-inch rings
Instructions
- In a small bowl, whisk together melted butter, brown sugar, salt, cinnamon, and ginger.
- On a rimmed baking sheet, place pineapple rings in a single layer. Using a pastry brush, brush butter mixture evenly over both sides of pineapple rings.
- Heat a grill or grill pan over medium-high heat. Grill pineapple slices until heated through and golden brown, 2 to 3 minutes per side. Let cool on a wire rack. Refrigerate in an airtight container for up to 3 days.
