Description
A delightful cake featuring layers of chocolate and pineapple, topped with a rich caramel sauce and pecans, perfect for any celebration.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups sugar
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup unsweetened cocoa powder
- 1 cup buttermilk
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup crushed pineapple, drained
- 1 cup chopped pecans
- 1 cup caramel sauce
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- Combine flour, sugar, baking soda, salt, and cocoa powder in a large mixing bowl.
- Add buttermilk, vegetable oil, eggs, and vanilla extract, then mix on medium speed until smooth.
- Fold in the drained crushed pineapple and chopped pecans gently.
- Divide the batter evenly among the prepared cake pans.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- Layer with caramel sauce between each layer and drizzle with additional caramel and sprinkle pecans on top.
Notes
For a gluten-free version, replace all-purpose flour with gluten-free blend. You can also substitute buttermilk with coconut or almond milk.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 80mg