Pineapple Cake Recipe
This Old Fashioned Pineapple Cake recipe is a vintage favorite. The cake is subtly sweet, super moist and covered in a thick layer of delicious, gooey homemade caramel sauce.
Servings: 12 people
- 1 ½ cups Sugar
- 2 cups All-Purpose Flour
- 2 tsp Baking Soda
- ⅛ tsp Salt
- 1 20 oz Can Crushed Pineapple do not drain
- 2 large Eggs
- ½ cup Butter melted
Caramel Sauce for Pineapple Cake
- ½ cup Butter
- ⅔ cup Sugar
- ⅔ cup Evaporated Milk
- 1 large Egg Yolk
How to Make Pineapple Cake
Preheat oven to 350 degrees.
Grease a 9 by 13" baking dish.
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 the prepared 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, boil for 6 minutes. Caramel sauce should thicken to where it will 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!
Calories: 387kcal | Carbohydrates: 54g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 370mg | Potassium: 84mg | Fiber: 1g | Sugar: 38g | Vitamin A: 572IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 1mg