Caramel Pineapple Cake Recipe

Name: Caramel Pineapple Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 2 eggs; 2 (8 ounce) cans crushed pineapple, undrained; 2 cups all-purpose flour; 1 cup sugar; 1 cup packed brown sugar; 1/2 cup fat-free lemon yogurt; 2 teaspoons baking soda; 1 teaspoon vanilla extract; 1/4 teaspoon ground ginger; 1 (12 1/4 ounce) jar fat-free caramel topping; 1 -2 tablespoon pineapple juice

Servings: persons

2 eggs
2 (8 ounce) cans crushed pineapple, undrained
2 cups all-purpose flour
1 cup sugar
1 cup packed brown sugar
1/2 cup fat-free lemon yogurt
2 teaspoons baking soda
1 teaspoon vanilla extract
1/4 teaspoon ground ginger
1 (12 1/4 ounce) jar fat-free caramel topping
1 -2 tablespoon pineapple juice

1
In a mixing bowl, combine eggs and pineapple; mix well.
2
Add the next seven ingredients and mix well.
3
Spread into a 13 x 9 x 2 inch baking pan that has been sprayed with non stick cooking spray.
4
Bake at 350 for 35 minutes or until golden brown.
5
For sauce, combine caramel topping and pineapple juice in a saucepan; cook and stir over medium heat just until bubbly.
6
Cool slightly.
7
Serve warm over cake.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 eggs, 2 (8 ounce) cans crushed pineapple, undrained, 2 cups all-purpose flour, 1 cup sugar, and more.

Yes, Caramel Pineapple Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Caramel Pineapple Cake

How did you like this recipe?

Frequently Asked Questions