Sweet 'n sticky pineapple cake
This cake is easy to make and everyone will love it. It's rich, moist, packed full of pineapple and topped with a creamy butter sauce. Enjoy for dessert.
Ingredients
Makes: 1 20x30cm cake
- 2 eggs
- 200g caster sugar
- 1 1/3 (432g) tins crushed pineapple, with juice
- 250g plain flour
- 35g cornflour
- 1 teaspoon bicarbonate of soda
- 220g dark brown soft sugar
- 115g butter
- 175ml evaporated milk
- 200g caster sugar
- 1 teaspoon vanilla extract
Method
Prep:20min ›
Cook:1day21hr ›
Ready in:1day21hr20min
- Preheat oven to 180 C / Gas 4. Grease and flour a 20x30cm baking tin. Sieve together the flour, cornflour and bicarbonate of soda; set aside.
- In a large bowl, combine eggs, 200g caster sugar and pineapple with juice. Beat in the flour mixture. Pour into prepared tin and sprinkle over dark brown soft sugar.
- Bake in preheated oven for 40 to 45 minutes or until a skewer inserted into the centre of the cake comes out clean. Remove from oven and prick top with a fork.
- Meanwhile, make the topping. In a small saucepan combine the butter, evaporated milk, 200g caster sugar and 1 teaspoon vanilla. Cook over medium low heat, stirring occasionally until sugar is dissolved. Mixture will be thin. Pour over hot cake.
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Reviews & ratings
Average global rating:
(8)
Reviews in English (8)
This cake is extremely wet, but it's sooo good. I followed the recipe exactly, except that I used all purpose flour instead of cake flour. There is a lot of sauce, which makes it seem almost like a pudding. Excellent dessert. Next time I think I'll cut back a little on the brown sugar. Over all, delicious. Everybody loved it! - 15 Jun 2004 (Review from Allrecipes US | Canada)
THIS IS TOTALLY AWESOME. And what makes it even better is that it is so easy to fix. This will absolutely melt in your mouth.. YOU MUST TRY THIS RECIPE!!!!! - 27 May 2004 (Review from Allrecipes US | Canada)
Very Yummy!! A bit rich, but very moist and delicious. I only used about 1/2 cup of brown sugar and it was still great! - 31 Aug 2004 (Review from Allrecipes US | Canada)
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