Pineapple Tres Leches Cake (gluten free!)

This gluten-free cake will be a huge hit at your next party.
Course Dessert
Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Servings 20 servings
Author Erin Brighton


  • 1 c gluten-free flour
  • 1 1/2 t baking powder
  • 1/2 t salt
  • 5 large eggs , separated
  • 1 1/4 cup sugar , divided
  • 1/3 c milk
  • 1 t vanilla extract
  • 1/3 c pineapple juice
  • 1 can evaporated milk
  • 2 1/4 c heavy cream


  1. In a large bowl, add flour, baking powder, salt. Stir.
  2. In a mixing bowl, add 5 egg yolks and 3/4 cup of sugar. Beat on medium speed until the yolks are light yellow. Add milk and vanilla. Beat briefly on medium.
  3. Add the egg mixture to the flour mixture. Stir.
  4. In another mixing bowl, whip the egg whites until you see soft peaks. Add 1/4 cup sugar. Beat more until peaks are stiff.
  5. Fold the egg white mixture into the egg yolk and flour mixture.
  6. Spray a 9 x 13 pan with nonstick spray.
  7. Pour batter into greased pan. Spread evenly.
  8. Bake for 35 to 45 minutes.
  9. Remove from oven. Cool for about 20 minutes, loosen the sides, and flip neatly onto a cooling rack.
  10. When the cake is completely cooled, place on a large plate. Prick the cake evenly with a fork. Pour pineapple juice over the cake and allow it to soak in.
  11. Combine the sweetened condensed milk, evaporated milk, and 1/4 heavy cream. Pour slowly over cake. Let it soak in. Some milk might pool around the edges.
  12. Let the cake sit for at least 1/2 hour. Longer is fine!
  13. Whip 1 pint of heavy cream with 3 T sugar. Spread evenly over the top.
  14. ENJOY!!!