Pineapple Bubble Cake
This Pineapple Bubble Cake uses crushed pineapple and pineapple juice to create a super moist, yet light and fluffy cake. Topped with a bubbling sugary milk mixture and dusted with a sprinkling of coconut, this cake is the ultimate in tropical desserts!
So…I need to tell you about this cake. I know it looks a little boring sitting up there without a frosting, garnished instead with just a bit of shredded coconut. In fact, I planned to top it with a pineapple whipped cream frosting, but after I tasted it I decided it was absolutely fine on its own.
This is another recipe I pulled from my grandma’s recipe box, and while the recipe card is penned in her writing, it says “Shirley, 1971” in the top right-hand corner, so I’m fairly certain this is my aunt’s recipe.
Now, I’m certain if I Google “Bubble Cake” there are a thousand and one recipes all over the interwebs, but this was completely new to me. I’m assuming this is called a Pineapple Bubble Cake because you pour a sugary bubbling liquid over the cake right as it comes out of the oven. That liquid seeps into the cake and keeps everything wonderfully moist and perfect and luscious.
You simply must try it.
Plus, the recipe is so super simple, you have no excuse not to make it! I love, love, Iove the fact that this cake doesn’t even require a mixer.
This Pineapple Bubble Cake really is the perfect cake for spring and summer. It’s light, and lovely, yet completely decadent. Thank goodness my son loved this as much as I did, or I would have been in big trouble – this cake is a little addictive once you get started. 😉 I really do hope you give it a try!
- 2 cups all purpose flour
- 2 cups sugar
- 1 teaspoon baking soda
- 2 eggs
- 1 cup crushed pineapple
- ½ cup pineapple juice
- 8 tablespoons butter
- ½ cup evaporated milk
- ½ cup sugar
- shredded coconut, optional
- Preheat oven to 325 F. Spray a 9x13 pan with cooking spray and set aside.
- In a large bowl, combine flour, sugar, baking soda, eggs, pineapple and pineapple juice. Stir with a rubber spatula until all ingredients are incorporated.
- Pour batter into prepared cake pan. Bake at 325 F for 30 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Just before cake is done baking, combine butter, evaporated milk, and sugar in a small saucepan over medium-high heat. Bring mixture to a boil.
- Pour milk mixture over cake while hot and sprinkle with coconut, if desired.
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