Description
A moist, tropical-inspired sheet cake soaked in rich caramel sauce and crowned with optional pecans. This crowd-pleasing dessert is comfort food with a Southern twist—perfect for patriotic holidays, potlucks, or cozy Sunday dinners.
Ingredients
For the Cake:
2 cups all-purpose flour
2 cups granulated sugar
2 large eggs
1 tsp baking soda
1 tsp vanilla extract
1/4 tsp salt
1 can (20 oz) crushed pineapple with juice
1/2 cup sweetened shredded coconut
For the Caramel Topping:
1/2 cup unsalted butter
1 cup evaporated milk
1 cup granulated sugar
1 tsp vanilla extract
For Garnish:
1/2 cup chopped pecans (optional)
Directions
Preheat & Prep
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
Make the Cake Batter
In a large mixing bowl, stir together flour, sugar, eggs, baking soda, vanilla extract, salt, crushed pineapple (including the juice), and shredded coconut. Mix until just combined—don’t overmix to keep the texture tender.
Bake
Pour the batter into the prepared pan and smooth the top. Bake for 35–40 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
Make the Caramel Topping
While the cake is baking, melt the butter in a saucepan over medium heat. Stir in evaporated milk and sugar. Bring to a gentle boil, then simmer for 5 minutes, stirring constantly. Remove from heat and stir in vanilla.
Assemble
Once the cake comes out of the oven, immediately pour the hot caramel topping over the cake while it’s still warm. Use a spatula to spread it evenly across the top.
Garnish & Cool
Sprinkle chopped pecans on top while the glaze is still warm, so they stick. Let the cake cool slightly before slicing and serving.
Serving Suggestions
Enjoy warm with a scoop of vanilla ice cream or a drizzle of extra caramel sauce.
Even better the next day after the flavors soak in!
Prep Time: 15 min
Bake Time: 40 min
Total Time: 55 min
Calories: ~380 kcal per slice
Servings: 12
Tip: This cake travels well and tastes great warm or at room temperature—perfect for picnics or potlucks. Want to add red, white, and blue flair? Garnish with fresh strawberries and blueberries for a patriotic twist!
Step-by-Step Guide
Follow these detailed instructions for perfect results. First, ensure all ingredients are at room temperature for even mixing. Preheat your oven and prepare the pan thoroughly to prevent sticking. When making the batter, combine the dry ingredients (flour, sugar, baking soda, salt) in one bowl before adding the wet ingredients (eggs, vanilla, pineapple with juice, coconut). This ensures even distribution of leavening agents. Mix only until no dry flour remains. For the caramel, use a heavy-bottomed saucepan and stir constantly during simmering to prevent scorching. The moment the cake is out of the oven, use a fork or skewer to poke holes all over the surface before pouring the hot caramel. This allows the sauce to seep deep into the cake, creating an incredibly moist texture.
Serving Suggestions
This versatile cake suits many occasions. For a decadent dessert, serve warm slices with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. For a brunch offering, pair it with fresh fruit like mango or berries to complement the tropical notes. To highlight the Southern theme, a side of bourbon-spiked whipped cream is exceptional. For a patriotic presentation, arrange a flag pattern on top using raspberries, blueberries, and sliced bananas or coconut flakes for the “white stripes.”
How-to Summary
In brief: Mix simple batter ingredients (including pineapple and coconut), bake in a 9×13″ pan. Simultaneously, cook butter, evaporated milk, and sugar into a caramel sauce. Pour the hot sauce over the warm cake immediately after baking, optionally topping with pecans. Cool before serving.
Frequently Asked Questions
Can I use fresh pineapple instead of canned? Not recommended. The canned pineapple in juice provides the precise moisture and sugar content crucial for the cake’s texture. Fresh pineapple may contain enzymes that prevent proper setting and lacks the syrup.
How should I store this cake? Cover tightly at room temperature for up to 2 days or refrigerate for up to 5 days. The flavors intensify over time. It can also be frozen (without garnish) for up to 3 months.
My caramel sauce is too thin. What happened? You likely did not simmer it for the full 5 minutes. The sauce thickens significantly as it cools. Ensure you maintain a gentle simmer (not a rolling boil) for the full time to reach the correct consistency.
Can I make this cake nut-free? Absolutely. Simply omit the pecans. You can substitute with toasted coconut flakes for added crunch if desired.
Why is my cake dense or gummy? This is typically caused by overmixing the batter. Once the wet and dry ingredients are combined, stop stirring. Overmixing develops the gluten in the flour, leading to a tough texture.
Common Mistakes to Avoid
- Overmixing the batter: Stir only until just combined.
- Not poking holes before saucing: This critical step ensures the caramel soaks in.
- Letting the cake cool before adding topping: The caramel must be poured on a hot cake to properly absorb.
- Overcooking the caramel: Simmer for only 5 minutes; overcooking makes it grainy or too thick.
- Using a different pan size: A 9×13″ pan is essential for proper baking depth and time.
Conclusion
This Pineapple Caramel Poke Cake is a masterpiece of easy baking, delivering immense flavor with straightforward steps. The combination of tropical pineapple and rich, homemade caramel creates a uniquely moist and satisfying dessert. By following the detailed guide and avoiding common pitfalls, you can reliably produce a stunning cake that impresses at any gathering. Its make-ahead nature and crowd-pleasing profile ensure it will become a treasured recipe in your collection.