You’ve heard of a girl crush and perhaps of bromances, but let me tell you, I have a total CAKE CRUSH on this ooey-gooey Pineapple Crush Cake! So dreamy… <3
This Pineapple Crush Cake has a delicate sweetness from the cooked pineapple that really makes it a dessert you can enjoy all year round. It is perfect served chilled (or room temperature) makes it great for summer BBQs. But my favorite way to enjoy the cake is right after the glaze is poured on and is still warm. The gooey glaze’s rich buttery flavor is perfect comfort food for the cooler winter months.
This cake and I go way back. Back to the days when I could barely see over the edge of the counter. It is a special treat from my Great Grandma Anderson’s recipe book and my Mom would make this cake for all sorts of occasions; family dinners, Mother’s day, summer picnics, I have even requested it for my birthday in the fall. Seriously a great cake for all occasions!
Oh and bonus, this cake is CRAZY easy to make. Only 5 ingredients for the cake and 4 ingredients for the glaze. Mix, bake, boil, glaze, eat. What’s not to love?
This amazing cake just *might* be where my pineapple obsession comes from. ???
TIP: If you are looking to use up some fresh pineapple, that works perfectly in this cake as well. Cut the pineapple into cubes and gently crush the cubes with your hands or a potato masher. Be sure to save the juices. You’ll need about 2 cups freshly crushed pineapple.
- 15m
- 40m
- 1h 15m
Ingredients
Cake
- 2 c all purpose flour
- 1 3/4 c sugar
- 2 tsp. baking soda
- 2 eggs
- 1 can crushed pineapple (16oz) or about 2 cups freshly crushed pineapple chunks
Glaze
- 1/2 c butter
- 2/3 c evaporated milk
- 1 egg yolk
- 2/3 c sugar
Instructions
Pineapple Cake
- Preheat the oven to 375º and lightly grease a 13x9 cake pan.
- Mix all of the cake ingredients together (including juice from the pineapple) and pour into prepared cake pan. Seriously, that's it!
- Bake for 30 minutes (or until a toothpick inserted in the center comes out clean). Let cool in pan to almost room temperature (about 30 minutes).
Butter Glaze
- Melt butter in a small sauce pan on medium heat.
- Gently whisk in evaporated milk and (room temperature) egg yolk until incorporated and then stir in sugar.
- Increase heat and bring to a boil to melt the sugar. Gently boil for 6 minutes, stirring frequently.
- Remove from heat and let cool for 5-10 minutes.
- Pour warm glaze over cake. Serve immediately while warm and gooey or chill for at least 1 hour for a refreshingly cool dessert.
Nutrition
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