Pineapple Sticky Toffee Pudding Cake with Pineapple Toffee Sauce
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Sunshine-Soaked Sticky Cake
I clearly have a thing for sticky pudding cakes, and this one is one of my favorites. The pineapple adds a bright flavor, the date cake keeps it rich and incredibly moist, and the pineapple toffee sauce takes it right over the top. It’s sticky, soft, full of flavor, and honestly feels like sunshine in cake form. If you love sticky pudding-style cakes too, I also have Sticky Banana Bread Pudding Cake, Sticky Pudding Hummingbird Cake with Pineapple Toffee Sauce, Pistachio Sticky Pudding Cake with Pistachio Toffee Sauce, and Chocolate Banana Sticky Toffee Pudding Cake!
Serve it slightly warm with extra sauce spooned over the top, and don’t skip a scoop of vanilla ice cream if you want the full sticky-cake moment. This is the kind of dessert that absolutely earns a second slice.
Pineapple Sticky Toffee Pudding Cake
Pineapple Sticky Toffee Pudding Cake is soft, date-rich, and soaked with a buttery pineapple toffee sauce that settles into every bite. The pineapple keeps it bright and the crumb stays extra moist for a cozy, tropical treat!
Equipment
- 9×9-inch deep baking dish or 9×11-inch deep baking dish
- medium saucepan
- Measuring cups and spoons
- Rubber spatula
- Wooden spoon
- Toothpick or skewer
Video
Ingredients
For the Cake:
- 2 cups all-purpose flour (or 1:1 Gluten-Free flour)
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup granulated sugar
- ⅓ cup brown sugar
- 8 tablespoons butter (room temperature)
- 1 cup sour cream (or unsweetened Greek yogurt)
- 2 teaspoons vanilla extract
- 3 eggs
- ¾ cup buttermilk
- 1 ½ cups pineapple (drained and chopped)
- 1 cup dates (chopped)
- ½ cup water
For the Pineapple Toffee Sauce:
- 8 tablespoons butter
- 1 cup pineapple juice
- ¾ cup brown sugar (packed)
- ¾ cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Add the chopped dates and water to a small saucepan over medium-low heat. Cook, stirring and mashing with a wooden spoon, until a thick date paste forms. Set aside.
- Preheat the oven to 325°F. Spray a 9×9-inch deep baking dish or 9×11-inch deep baking dish with nonstick baking spray.
- Add the flour, baking powder, baking soda, and salt to a mixing bowl. Whisk to combine.
- Add the granulated sugar, brown sugar, and butter to a large mixing bowl. Beat for about 3 minutes, until light and a little fluffy.
- Add the eggs, vanilla extract, buttermilk, sour cream, and date paste. Mix until combined.
- Add the dry ingredients and mix until incorporated.
- Fold in the drained chopped pineapple.
- Pour the batter into the prepared baking dish and spread evenly.
- Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean and the cake does not jiggle.
- While the cake bakes, add the butter and brown sugar to a medium saucepan over medium-low heat. Stir until melted and combined, about 10 minutes.
- Add the pineapple juice, heavy cream, and vanilla extract. Cook for about 5 more minutes, stirring until the sauce is silky smooth. Do not let it boil. If it starts to boil, reduce the heat.
- Remove the sauce from the heat and pour it into a heat-safe container to cool slightly while the cake finishes baking.
- Let the cake cool for a few minutes, then poke holes all over the top with a toothpick or skewer.
- Pour the pineapple toffee sauce over the cake.
- Let the cake sit for at least 1 hour so the sauce can soak in before serving.
Notes
Notes:
- Drain the pineapple well so the cake does not get too wet.
- Sour cream or unsweetened Greek yogurt both work well here.
- Chop the dates before cooking so they break down more easily into a paste.
- Use room temperature butter so it creams properly with the sugars.
- Do not boil the toffee sauce or it can separate.
- This cake is meant to be very moist and a little dense.
- Use a toothpick to check doneness, especially if using a larger baking dish.
- Let the sauce soak in for at least 1 hour before serving for the best texture.
Nutrition
Calories: 489kcalCarbohydrates: 61gProtein: 6gFat: 26gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 111mgSodium: 359mgPotassium: 257mgFiber: 2gSugar: 41gVitamin A: 903IUVitamin C: 12mgCalcium: 126mgIron: 2mg
Tried this recipe?Mention @TheSaltyCooker or tag #thesaltycooker!
This was a really moist delicious dessert. I used a 9×11 pan. I used a strained can of pineapple slices, chopped finely. I used the juice from the can and it almost made all the pineapple juice I needed for the sauce. I topped it up with mango juice. After I poked holes all over the top, I poured 1 1/4 cups of the cooked sauce over the top and used the rest (about a cup) to pour over the warm cake when serving. Everyone loved the fresh flavour of the pineapple.
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