Description
This Pineapple Condensed Milk Cake is a moist, sweet dessert featuring the tropical flavor of crushed pineapple combined with creamy condensed milk. Baked to golden perfection, it’s easy to prepare and perfect for any occasion—delivering a tender crumb and luscious taste in every bite.
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 the oven to 350°F (175°C). Grease or line a 9×9-inch baking pan with parchment paper for easy removal.
- 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 the dry ingredients into the wet mixture, mixing gently until just combined to avoid overworking the batter.
- Pour Batter into Pan: Pour the prepared batter evenly into the greased or lined baking pan, smoothing the top with a spatula for uniform baking.
- Bake the Cake: Bake for 40 to 45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Oven times may vary, so start checking at 40 minutes.
- Cool and Serve: Allow the cake to cool completely in the pan on a wire rack. Once cooled, slice the cake into 9 equal squares and serve.
Notes
- Ensure the crushed pineapple is well drained to prevent excess moisture in the cake.
- Do not overmix the batter to maintain a tender texture.
- Use room temperature eggs for better integration.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- For a dairy-free version, substitute butter with a plant-based alternative and use vegan condensed milk.
