Description
This Pineapple Condensed Milk Cake is a moist and flavorful dessert made with sweetened condensed milk, crushed pineapple, and enriched with butter and vanilla. Baked to golden perfection, it’s perfect for sharing and serves up a tropical twist to your favorite classic cake recipes.
Ingredients
Scale
Cake Batter
- 1 can (14 oz) sweetened condensed milk
- 1 ½ cups crushed pineapple, drained
- 3 large eggs
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ cup melted butter
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C). Grease or line a 9×9-inch baking pan to prevent the cake from sticking.
- Mix Wet Ingredients: In a large mixing bowl, combine the sweetened condensed milk, eggs, melted butter, vanilla extract, and drained crushed pineapple. Mix until the batter is smooth and well incorporated.
- Prepare Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and pinch of salt to ensure even distribution of ingredients.
- Combine Mixtures: Gradually fold the dry ingredients into the wet mixture using a spatula or spoon, mixing gently until just combined to maintain the cake’s tenderness.
- Bake the Cake: Pour the batter into the prepared pan and spread it evenly. Bake for 40-45 minutes until the cake turns golden brown and a toothpick inserted in the center comes out clean, indicating doneness.
- Cool and Serve: Allow the cake to cool completely in the pan on a wire rack. Once cooled, slice into 9 squares and serve.
Notes
- Make sure the crushed pineapple is well drained to avoid excess moisture that could make the cake soggy.
- Do not overmix the batter once the dry ingredients are added to prevent a dense cake texture.
- Use room temperature eggs and butter for better mixing and texture.
- Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For variation, consider adding shredded coconut or chopped nuts to the batter for extra texture.
