Pineapple Soak Cake is a super moist, eggless cake full of pineapple and topped with whipped cream or ice cream. A great treat for summer cook-outs or anytime!
What’s a ‘soak’ cake? You might ask… Well, it’s similar to a Tres Leches cake. I start with an easy pineapple cake, and then SOAK the baked cake with a milk/ caramel sauce.
It makes for a delicious, dense, yet moist, pineapple cake
I top it all off with some whipped cream, or ice cream. Or both. 😉
The cake is really simple. The only wet ingredient is the pineapple and it’s juice. No eggs here.
Which gives you a great dessert option if you, or your friend/ family, can’t have eggs.
The sauce that goes over the cake is simply butter, evaporated milk and sugar. It soaks into the hot, baked cake.
Filling in all the nooks and crannies, giving you a super moist, and slightly sticky, dessert that everyone loves.
This is always a hit at our family gatherings. And I love it because it’s so easy. You don’t even have to frost it!
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Pineapple Soak Cake
Ingredients
- 2 cups flour
- 1 ½ cups sugar
- 2 tsp. baking soda
- ½ tsp salt
- 1 20- ounce can crushed pineapple
- ½ tsp. vanilla
Sauce
- 1 5- ounce can evaporated milk
- ½ cup butter
- ¾ cup sugar
Instructions
- Mix the flour, 1 1/2 cups sugar, baking soda, and salt in a large mixing bowl.
- Add the pineapple with its juice, the vanilla, and beat to combine.
- Pour into a greased 9×13 pan and bake at 350 degrees for 30 minutes.
- Just before the cake comes out of the oven, mix the sugar, evaporated milk, and butter in a sauce pan and bring to a boil for 2 minutes, stirring frequently.
- Pour the sauce over the hot cake when it comes out of the oven, pouring slowly, allowing the sauce to soak into the cake.
- Serve warm or at room temperature with whipped cream and/ or vanilla ice cream.
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