Why This Cake Wins

• One-Pan Wonder – ¼-sheet (12×16 in) feeds 20–25 generous slices.
• 30-Minute Prep – whisk, pour, bake, glaze.
• Pantry Staples – no mixer required.
• Holiday-Proof – stays moist for 3 days, travels like a dream.

Ingredient Spotlight

Sponge Cake (12×16 in pan)

• 1 cup (2 sticks) unsalted butter, softened – rich base
• 2 cups granulated sugar – sweetness & moisture
• 4 large eggs – structure & lift
• 3 cups all-purpose flour – sturdy crumb
• 1 tsp baking powder – gentle rise
• ½ tsp salt – balance
• 1 cup crushed pineapple with juice – tropical moisture
• ½ cup sour cream – tangy tenderness
• 1 tsp vanilla extract – aroma
• ½ tsp pineapple or coconut extract (optional) – extra island vibe

Caramel Glaze

• 1 ½ cups powdered sugar
• 3–4 Tbsp pineapple juice – from can or fresh
• 1 tsp crushed pineapple (optional) – texture
• Optional: toasted pecans or coconut flakes – crunch

Step-by-Step Method

1. Preheat oven to 325 °F / 165 °C. Grease and flour a 12×16-inch (¼-sheet) pan.
2. Cream: Beat butter and sugar until light (3 min). Add eggs one at a time.
3. Dry Mix: Whisk flour, baking powder, and salt.
4. Combine: Alternate dry ingredients with sour cream and crushed pineapple. Mix until just combined.
5. Bake: Pour into pan, smooth top; bake 35–40 min until toothpick is clean.
6. Cool: Rest 10 min, then cool completely on rack.

Caramel Glaze Mastery

• Whisk: Combine powdered sugar and pineapple juice until smooth.
• Adjust: Add more juice for thinner drizzle; add crushed pineapple for texture.
• Drizzle: Pour warm glaze over cooled cake; spread with offset spatula.
• Garnish: Sprinkle toasted pecans or coconut flakes while glaze is tacky.

5 Flavor Twists

• Coconut Caramel: Replace ½ cup flour with desiccated coconut.
• Spiced Apple: Swap pineapple for 1 cup grated apple + ½ tsp cinnamon.
• Chocolate Marble: Swirl ½ cup melted chocolate into batter.
• Lemon Glaze: Use lemon juice instead of pineapple.
• Maple Walnut: Add ½ cup chopped walnuts and 1 Tbsp maple extract.

Serving & Portion Guide

Storage & Make-Ahead

• Room Temp: Airtight 3 days.
• Fridge: 5 days; glaze keeps 1 week.
• Freeze: Wrap unfrosted cake 2 months; thaw & glaze.

📖 Recipe Card