Pineapple Condensed Milk Cake
A light and fluffy cake infused with tropical pineapple flavor, perfect for any occasion.
Ingredients
Main Ingredients
- 1 cup all-purpose flour
- 1 cup sweetened condensed milk
- 1/2 cup unsalted butter, softened
- 3 large eggs Room temperature
- 1/2 teaspoon baking powder
- 1 cup crushed pineapple (drained)
- 1 teaspoon vanilla extract
- a pinch salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a round cake pan and lightly dust it with flour.
- In a large mixing bowl, cream together the softened butter and sweetened condensed milk until smooth. Add in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In another bowl, sift together the all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture. Stir gently until just combined, being careful not to overmix. Finally, fold in the crushed pineapple.
Baking
- Pour the batter into your prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Once baked, allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Serving
- Serve the cake with your favorite toppings and enjoy!
Notes
For a dairy-free option, use coconut cream instead of condensed milk. Ensure your eggs and butter are at room temperature for a smoother batter. Avoid overmixing the batter after adding the flour to keep the cake fluffy. Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.