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Pineapple Upside Down Tres Leches Cake

pineapple upside down tres leches cake - featured image
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This easy tropical poke cake combines the caramelized pineapple topping of a classic upside down cake with the ultra-moist, milky soak of tres leches. It’s a crowd-pleasing dessert that’s perfect for any occasion and delivers a dreamy, nostalgic flavor with every bite.

Ingredients

Scale
  • 1/4 cup unsalted butter, melted
  • 1/2 cup packed light brown sugar
  • 1 can (20 oz) pineapple slices in juice, drained (reserve juice for cake batter)
  • 10–12 maraschino cherries, patted dry (optional)
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup pineapple juice (from can)
  • 1/2 cup whole milk (or coconut milk for extra tropical flavor)
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract (or coconut extract)
  • 1 can (14 oz) sweetened condensed milk
  • 1 can (12 oz) evaporated milk
  • 1 cup heavy cream
  • 2 tablespoons coconut milk (optional)
  • 1 cup heavy whipping cream, cold
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • Toasted coconut flakes, extra pineapple, and cherries for garnish (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan and line the bottom with parchment paper.
  2. Pour melted butter evenly into the pan. Sprinkle brown sugar over the butter and spread to cover the bottom. Arrange pineapple slices on top and tuck maraschino cherries into the center of each ring or between slices.
  3. In a medium bowl, whisk together flour, baking powder, and salt.
  4. In a large bowl, beat softened butter and granulated sugar until pale and fluffy, about 2-3 minutes.
  5. Beat in eggs one at a time, scraping down the bowl as needed. Stir in vanilla or coconut extract.
  6. Alternate adding the dry ingredients with the milk and pineapple juice, starting and ending with dry ingredients. Mix just until combined.
  7. Carefully spread batter over the pineapple layer and smooth the top.
  8. Bake for 32-38 minutes, or until a toothpick inserted in the center comes out clean and the cake is golden.
  9. Let the cake cool for 10-15 minutes. While still warm, use a wooden skewer or the handle of a wooden spoon to poke holes all over the cake, about 3/4 of the way down.
  10. Whisk together sweetened condensed milk, evaporated milk, heavy cream, and coconut milk (if using).
  11. Slowly pour the tres leches mixture evenly over the cake, making sure to cover the holes and edges. Let it soak in.
  12. Refrigerate the cake for at least 3 hours, or overnight for best results.
  13. In a cold bowl, beat heavy cream, powdered sugar, and vanilla until stiff peaks form, about 2-3 minutes.
  14. Spread the whipped cream over the chilled cake. Garnish with toasted coconut, extra pineapple, and cherries if desired.
  15. Slice and serve cold.

Notes

For best results, chill the cake for at least 3 hours or overnight to allow the tres leches mixture to fully soak in. Poke holes while the cake is still warm for even absorption. Use coconut milk in the soak and/or cake for extra tropical flavor. For a gluten-free version, use a 1:1 gluten-free flour blend. The cake can be made a day ahead and keeps well in the fridge for up to 4 days. Freeze slices without whipped cream for longer storage.

Nutrition

Keywords: pineapple upside down cake, tres leches, poke cake, tropical dessert, easy cake, summer dessert, potluck, crowd-pleaser, pineapple cake, whipped cream, caramelized pineapple

Find it online: https://tempotaste.com/pineapple-upside-down-tres-leches-cake-recipe-easy-tropical-poke-cake/