This pineapple cake recipe was passed down to me by my step-grandmother, Bessie. I’ve made it several times but never quite the same way.
Bessie’s original version used cake mix, so sometimes I use that too – the “butter flavor” cake mixes work the best (see update). Sometimes I make the cake from scratch. Yesterday I used a scratch recipe off Recipezaar but wasn’t too happy with it and will not point it out. Luckily, the topping made up for the lackluster cake and Todd loved it. In my opinion, it’s the topping that makes this cake. It’s a nice change from the usual frosting and pineapple lovers will go crazy for it.
Update! Lately I’ve been making this recipe with Duncan Hines Pineapple Supreme Cake mix. I’ve revised the recipe to reflect that change. If you can’t find the pineapple flavored cake mix, just make a regular yellow cake and add the pineapple topping. Also, I like using a glass pan and serving it right out of the pan, hence the name “Potluck Pineapple Cake”. It’s easy to transport and looks nice on a potluck table.
Pineapple Cake with Pineapple Topping
- 1 box 16.5 oz Duncan Hines "Pineapple Supreme" cake mix
- 1 3.4 oz box vanilla instant pudding mix
- 4 large eggs
- 1/2 cup vegetable oil
- 1 cup water
- 1 stick 4 oz unsalted butter
- 1/4 teaspoon salt (omit if using salted butter
- 5 oz can evaporated milk.
- 1 1/2 cups sugar
- 3 large egg yolks whisked together in a medium size bowl
- 1 teaspoon vanilla extract
- 1 20 oz can crushed pineapple, well drained
- Preheat oven to 325 degrees F. Grease the bottom of a 9x13 inch glass baking dish.
- In a mixing bowl, combine the cake mix, pudding mix, eggs, oil and water.
- Beat the mixture on low until blended, the increase mixer speed and beat for about 2 minutes or until smooth.
- Pour batter into the pan and bake for about 40 minutes or until cake springs back when touched.
- Set the cake on a rack to cool.
- Put butter in a large (3 quart) nonstick saucepan and begin melting over medium heat.
- When butter is about halfway melted, add evaporated milk and sugar. Continue cooking over medium heat, whisking often, until butter is completely melted and mixture is hot and just beginning to simmer around the edges.
- Whisk 1/3 cup of the hot milk mixture into the egg yolks to temper, then whisk egg yolk mixture into saucepan and continue cooking over medium, whisking constantly, until mixture boils and thickens.
- Whisking constantly, cook at a gentle boil for a little over a minute. Mixture will thicken slightly, but will not be as thick as pudding.
- Remove from heat and let cool for about 5 minutes. Add vanilla extract and drained pineapple and leave mixture to cool at room temperature. It will still be slightly loose at this point, but will thicken a bit more when refrigerated.
- When cake is cool, pour pineapple mixture over cake. Place in refrigerator and chill until pineapple topping sets.