Pineapple, Caramel and Pecan Cake

Pineapple, Caramel and Pecan Cake


131 people made this

This is a great dessert combination, a pineapple cake is baked then a sweet sauce made from evaporated milk, pecans and coconut is allowed to soak into it.


Serves: 24 

  • Cake
  • 3 cups (375g) plain flour
  • 1 1/2 cups (345g) white sugar
  • 1/4 teaspoon salt
  • 2 teaspoons bicarbonate of soda
  • 2 eggs
  • 1 (625g) tin crushed pineapple with juice
  • Topping
  • 3/4 cup (185ml) evaporated milk
  • 3/4 cup (185g) white sugar
  • 250g butter
  • 1 cup chopped pecans
  • 1 1/2 cups desiccated coconut

Preparation:30min  ›  Cook:30min  ›  Ready in:1hour 

  1. Cake: Preheat oven to 180 degrees C. Grease and flour a 22x32cm cake tin.
  2. In a large bowl sift together flour, sugar, salt and bicarbonate of soda. Add eggs, pineapple and juice. Mix at low speed until well blended.
  3. Pour batter into the prepared cake tin and bake for 30 to 35 minutes or until done. Have topping ready when cake is done.
  4. Topping: In a saucepan combine milk, sugar and butter. Bring to a boil and cook for 2 minutes stirring constantly. Add pecans and coconut then combine. Remove from heat.
  5. When cake comes out of the oven pour on the topping and carefully spread on while cake is still hot.

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