Potluck Pineapple Cake is a pineapple flavored sheet cake topped with a pineapple glaze made of butter, salt, sugar, evaporated milk, egg yolks, vanilla and crushed canned pineapple. Over the years I’ve been hesitant to call it a glaze because it might also be considered a frosting. But since it’s boiled, I’m going to say it’s a glaze. Plus it’s poured or spooned over, so that make it more of a glaze as well.
As for the cake, I’ve changed it a number of times over the years, but the glaze remains the same. It’s a recipe handed down by my step-grandma (Bessie) who made it every time we came to visit. She’d make a pineapple cake with this topping and a German chocolate cake. As a kid I didn’t really like the boiled glaze and would have preferred vanilla or even cream cheese frosting. But when I became a teenager and started baking for the family at home, I asked Bessie for the recipe.
In my opinion this recipe is all about the pineapple topping, which will go well on just about any type of pineapple or vanilla cake. Bessie somehow managed to coat a 9 inch layer cake with it, but it’s so much easier to just pour it on a sheet cake and serve it straight out of the pan.
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 9×13 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.