This pineapple tres leches cake has become my go-to favorite dessert to bring everywhere this year. Invite me to your house and see if it’s true… There is an excellent chance that I will bring this amazing cake with me.
The first time I made a tres leches cake, I found a Pioneer Woman recipe and made it for my bunco group. In exciting fashion, we lost power right before everyone arrived at my dark, hot house. I could never finish the topping and the tres leches cake never saw the light of day… I think I was traumatized by that experience and hesitated to try my hand at making another one for years. I hate that I have waited so long to bring the tres leches cake back. It’s just so good. For dessert. For lunch. For breakfast. With coffee…
This is a great make-ahead dessert. You can make the sheet cake earlier in the day or even the night before.
Let your cake cool for a bit and then turn it onto a pretty serving platter. I got this beautiful serving dish as a wedding gift. It’s always been one of my favorites! Poke A LOT of holes in the cake with a fork. Lots and lots of holes. Pour your pineapple juice slowly over the cake and then pour your three milks.
Right before you need to serve it, whip up some heavy cream to top it and you’re done. So easy. Make this cake.
- 1 c gluten-free flour
- 1 1/2 t baking powder
- 1/2 t salt
- 5 large eggs , separated
- 1 1/4 cup sugar , divided
- 1/3 c milk
- 1 t vanilla extract
- 1/3 c pineapple juice
- 1 can evaporated milk
- 2 1/4 c heavy cream
- In a large bowl, add flour, baking powder, salt. Stir.
- In a mixing bowl, add 5 egg yolks and 3/4 cup of sugar. Beat on medium speed until the yolks are light yellow. Add milk and vanilla. Beat briefly on medium.
- Add the egg mixture to the flour mixture. Stir.
- In another mixing bowl, whip the egg whites until you see soft peaks. Add 1/4 cup sugar. Beat more until peaks are stiff.
- Fold the egg white mixture into the egg yolk and flour mixture.
- Spray a 9 x 13 pan with nonstick spray.
- Pour batter into greased pan. Spread evenly.
- Bake for 35 to 45 minutes.
- Remove from oven. Cool for about 20 minutes, loosen the sides, and flip neatly onto a cooling rack.
- When the cake is completely cooled, place on a large plate. Prick the cake evenly with a fork. Pour pineapple juice over the cake and allow it to soak in.
- Combine the sweetened condensed milk, evaporated milk, and 1/4 heavy cream. Pour slowly over cake. Let it soak in. Some milk might pool around the edges.
- Let the cake sit for at least 1/2 hour. Longer is fine!
- Whip 1 pint of heavy cream with 3 T sugar. Spread evenly over the top.