Pineapple Condensed Milk Cake
Ingredients
- 1 can 14 oz sweetened condensed milk
- 1 ½ cups crushed pineapple drained
- 3 large eggs
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ cup melted butter
- 1 teaspoon vanilla extract
- Pinch of salt
Substitution Tips:
- Use canned pineapple in juice not syrup, for a cleaner flavor.
- Swap vanilla for almond extract for a subtle twist.
- Add a handful of shredded coconut for extra tropical flair.
Instructions
Step 1: Preheat and Prepare
- Preheat your oven to 350°F (175°C). Grease and flour an 8×8-inch or 9×9-inch square baking pan.
Step 2: Mix the Wet Ingredients
- In a large mixing bowl, combine the condensed milk, crushed pineapple, eggs, melted butter, and vanilla extract. Mix until smooth.
- Tip: Make sure the pineapple is well-drained to avoid a soggy cake.
Step 3: Combine the Dry Ingredients
- In another bowl, whisk together the flour, baking powder, and salt.
Step 4: Combine Wet and Dry
- Gradually add the dry ingredients to the wet mixture, stirring just until no streaks of flour remain. Do not overmix.
Step 5: Pour and Bake
- Pour the batter into your prepared pan and smooth the top with a spatula.
- Bake for 35–40 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
Step 6: Cool and Serve
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Optional: Serve with whipped cream or a dusting of powdered sugar.
Notes
- Drain Pineapple Well: Press out excess juice using a sieve or paper towels.
- Check Doneness: The cake should spring back when lightly touched.
- Customize It: Add chopped nuts or coconut to the batter for texture.
- Bake Evenly: Use a light-colored metal pan for even browning.