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Caramelized Pineapple Sauce and Caramel Sauce Layered White Cake!

Made three-layer caramelized pineapple sauce and caramel sauce layered white cake for a special birthday. Though It looks complex, if you do it step by step it's not hard.

For White Cake :


12 Tablespoons of Butter (melted) 2 cups granulated sugar 3 cups all-purpose flour 1 Tablespoon baking powder 1 teaspoon salt 1 cup milk 7 egg whites whipped

1 Tablespoon clear vanilla extract


  • Preheat the oven to 350°F. Take three 8" cake pans and butter and flour the pans.

  • Sift the flour, baking powder, baking soda, and salt with 1 cup granulated sugar.

  • Mix the flour, salt, baking powder in a bowl and keep aside.

  • Now mix butter, sugar and then mix the milk.

  • Now add the flour mixer to the butter-sugar and milk mixer and mix well.

  • In another bowl, whip the egg whites on medium speed until they form soft peaks.

  • Now fold the whipped egg whites into the batter.

  • Divide the batter evenly between the 3 buttered and floured pans and spread the batter evenly.

  • Bake 30 minutes until the center of the cake is done or a toothpick inserted into the middle of the cake comes out clean.

  • Let cool down the cakes and then turn over.

  • After cooling, you may remove the brown crust from the top.

For Caramel Sauce:


1 cup sugar 1/2 cup heavy cream

2 tablespoons butter


  • Take the sugar in a saucepan on medium heat.

  • When the sugar starts melting and turns into brown liquid completely.

  • Add heavy cream and whisk continuously.

  • After some time it will be smooth and liquidy.

  • then add butter and mix well.

  • Turn of the heat.

For Caramelized Pineapple Sauce:


  • 2 can crush Pinnaple (strain the juice)

  • 2 tablespoons Butter

  • 4 tablespoons sugar


  • On a Pan heat the butter and add pineapple and cook for 5 mins.

  • Then add sugar and let it dry.

Now Layer the Cake and Decorate:

  • Take a sponge on a cake pedestal.

  • In each layer add caramel sauce.

  • Then spread the pineapple sauce.

  • Put the 2nd layer of cake sponge.

  • Again the add caramel sauce.

  • Next spread the pineapple sauce.

  • Then put the third and the final layer of sponge.

  • Next, decorate the top layer with buttercream and fresh berries.

Make the Buttercream:


  • 1 cup room temperature butter

  • 2 cups powder sugar

  • 2 tablespoons heavy cream

  • 1 teaspoon clear vanilla extract

  • In a stand mixer, whip the room temperature butter for 5 to 8 mins until it turns white and fluffy.

  • Then slowly add powder sugar and mix well.

  • Last, add the heavy cream and whip for 2 more mins.

  • Turn off the mixer and buttercream is ready to decorate the cake.

Coat the cake with buttercream.

Decorate the cake with buttercream and fresh berries.

Enjoy the three-layered cake!

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