Old Fashioned Pineapple Cake

3.90 from 10 votes

This easy pineapple cake recipe is a vintage favorite. It is subtly sweet, super moist, and covered in a thick layer of delicious, gooey homemade caramel sauce.

Prep Time10

Cook Time40

Total Time50

Course: Dessert

Cuisine: American

Servings: people

Calories: 387kcal

Author: The Carefree Kitchen

Ingredients

Pineapple Cake

1½ cups sugar
2 cups all-purpose flour
2 teaspoons baking soda
1/8 teaspoon salt
1 20-ounce can crushed pineapple do not drain
2 large eggs
1/2 cup butter melted

Caramel Sauce

1/2 cup butter
2/3 cup sugar
2/3 cup evaporated milk
1 large egg yolk

US Customary - Metric

Instructions

Pineapple Cake

Preheat oven to 350 degrees F.
In a large mixing bowl, combine the sugar, flour, baking soda, and salt and whisk together. In a small bowl, whisk the eggs to break them up, then add the eggs, pineapple, and melted butter to the flour mixture. Stir with a spatula until all ingredients are combined.
Pour the cake batter into a greased 9" x 13" baking dish and bake for 35-40 minutes, or until the top is golden and an inserted toothpick comes out clean. Remove from the oven and let cool while you make the caramel sauce.

How to Make Caramel Sauce

In a medium-sized saucepan, melt the butter, then add the sugar, evaporated milk, and egg yolk. Whisk together, then bring to a boil and, while stirring constantly. Simmer and stir for 6 minutes, or until it has thickened enough to coat the back of a spoon.
Remove from the heat and immediately pour the caramel sauce over the cake. Using a spoon or spatula, spread it evenly over the cake, all the way to the edges.
Let the caramel cool for at least 10 minutes at room temperature before slicing. Enjoy!

Video

Notes

Storing instructions: cover with aluminum foil or plastic wrap and store at room temperature for up to 4 days. Or, transfer it to an airtight container and freeze for up to 3 months.

Nutrition