Description
A delicious caramel cake topped with crushed pineapple.
Ingredients
Scale
- 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)
- 1/2 cup butter
- 2/3 cup sugar
- 2/3 cup evaporated milk
- 1 large egg yolk
Instructions
- 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.
- In a medium-sized saucepan, melt the butter, then add the sugar, evaporated milk, and egg yolk. Whisk together, then bring to a boil 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!
Notes
- For a richer flavor, use unsalted butter.
- Allow the cake to cool completely before slicing for easier serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg