Pineapple, Caramel and Pecan Cake

    1 hour

    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.

    131 people made this

    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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    Reviews and Ratings
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    Reviews in English (122)


    This cake was definitely a hit at the Rock potluck! And my husband agreed the one piece that was leftover the next day was even better cold out of the fridge. My thoughts for my next time making it are I will get the smaller coconut rather than shredded and cut it down to 1 cup. The pecans I would increase to 1-1/2 cups in the icing AND I will add at least 1/2 cup to the cake itself. This could only make it more devastatingly scrumptious!  -  21 May 2002  (Review from Allrecipes USA and Canada)


    I took this to work for a Mardi Gras party and it was a big hit. Next time I would try poking holes in the top before putting on the topping. It was also even better the next day, moist and tasty.  -  11 Mar 2006  (Review from Allrecipes USA and Canada)


    Delicious and different. One of the people I made it for said it was possibly the best cake that he'd ever had. Very moist and flavorful. I added a splash of vanilla to the cake and another splash to the coconut topping. The topping stays syrup-like and is absorbed by the cake. I also toasted my nuts. Great recipe!  -  06 Apr 2008  (Review from Allrecipes USA and Canada)