Caramelized Pineapple Tres Leches Cake

By AislePrompt Editorial · Published 2026-06-02 · Updated 2026-06-02

A moist sponge cake soaked with three milks and topped with caramelized pineapple slices for a tropical Mexican-inspired treat. This Mexican-inspired recipe, ready in about 55 minutes, layers all-purpose flour, baking powder, salt into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 370 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 5, separated large eggs
• 1 cup, divided granulated sugar
• 1/3 cup whole milk
• 1 tsp vanilla extract
• 1 cup sweetened condensed milk
• 1 cup evaporated milk
• 1/2 cup heavy cream
• 1 cup (about 6 slices) fresh pineapple slices
• 2 tbsp unsalted butter

The bakeware we’d bake this in → Best Bakeware Sets in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 350°F and grease a 9x13-inch baking pan with 1 tbsp unsalted butter.
2. Step 2: In a medium bowl, whisk together 1 cup all-purpose flour, 1 1/2 tsp baking powder, and 1/4 tsp salt.
3. Step 3: In a large bowl, beat the 5 egg yolks with 1/2 cup granulated sugar on medium speed until pale and thick, about 3 minutes. Stir in 1/3 cup whole milk and 1 tsp vanilla extract.
4. Step 4: Gently fold the flour mixture into the yolk mixture until just combined.
5. Step 5: In a separate clean bowl, beat the 5 egg whites until soft peaks form. Gradually add the remaining 1/2 cup granulated sugar and continue beating until stiff peaks form.
6. Step 6: Carefully fold the egg whites into the batter until no white streaks remain.
7. Step 7: Pour the batter into the prepared pan and bake for 30-35 minutes until a toothpick inserted in the center comes out clean.
8. Step 8: While the cake bakes, melt 2 tbsp unsalted butter in a skillet over medium heat. Add 1 cup fresh pineapple slices and cook for 4-5 minutes per side until golden and caramelized.
9. Step 9: Remove the cake from the oven and let cool for 15 minutes. Pierce the cake all over with a fork.
10. Step 10: In a mixing bowl, combine 1 cup sweetened condensed milk, 1 cup evaporated milk, and 1/2 cup heavy cream. Pour this milk mixture evenly over the warm cake.
11. Step 11: Refrigerate the cake for at least 3 hours or overnight to absorb the milk mixture fully.
12. Step 12: Top with the caramelized pineapple slices before serving.