Description
This Pineapple Condensed Milk Cake is a moist and flavorful treat combining the sweetness of condensed milk with the tropical freshness of crushed pineapple. Perfect for a dessert or snack, this easy-to-make cake features a soft crumb and a delightful pineapple aroma, making it a crowd-pleaser for any occasion.
Ingredients
Scale
Wet Ingredients
- 1 can (14 oz) sweetened condensed milk
- 1 ½ cups crushed pineapple, drained
- 3 large eggs
- ½ cup melted butter
- 1 tsp vanilla extract
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- Pinch of salt
Instructions
- Preheat and prepare pan. Preheat your oven to 350°F (175°C). Grease or line a 9×9-inch baking pan with parchment paper or butter to prevent sticking.
- Mix wet ingredients. In a large mixing bowl, combine the sweetened condensed milk, eggs, melted butter, vanilla extract, and drained crushed pineapple. Stir until the mixture is smooth and well blended.
- Sift and combine dry ingredients. In a separate bowl, sift together the all-purpose flour, baking powder, and a pinch of salt. Gradually fold these dry ingredients into the wet mixture, stirring gently until just combined to avoid overmixing.
- Pour batter into pan. Transfer the batter evenly into the prepared baking pan, smoothing the surface to ensure an even bake.
- Bake the cake. Place the pan in the preheated oven and bake for 40 to 45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool and serve. Allow the cake to cool completely in the pan on a wire rack. Once cooled, cut into 9 squares and serve as a delightful dessert or snack.
Notes
- Ensure the crushed pineapple is well-drained to prevent excess moisture in the batter.
- Use room temperature eggs and melted butter to ensure a smooth batter and even baking.
- Do not overmix the batter as it can make the cake dense.
- For added flavor, sprinkle some shredded coconut or chopped nuts on top before baking if desired.
- Store any leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
