Description
Sweet Pineapple Condensed Milk Cake delivers a tropical twist that brings sunshine to your dessert plate. Moist layers infused with tangy pineapple and creamy condensed milk create a delightful treat sure to spark smiles around your table.
Ingredients
Scale
Main Ingredients:
- 2 cups all-purpose flour
- 1 can (14 ounces / 400 grams) sweetened condensed milk
- 1 can (20 ounces / 567 grams) crushed pineapple, undrained
Supporting Ingredients:
- 2 large eggs
- ½ cup (113 grams) unsalted butter, melted
- ½ cup (100 grams) granulated sugar
- 1 teaspoon vanilla extract
Leavening and Seasoning Agents:
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Coat a 9×13-inch baking dish with butter or cooking spray. Line the bottom with parchment paper for easy cake removal.
- Sift 2 cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt into a medium mixing bowl. Whisk thoroughly to distribute ingredients evenly.
- In a large bowl, combine 1 can (14 ounces) sweetened condensed milk, 1 can (20 ounces) crushed pineapple with its liquid, ½ cup melted unsalted butter, 2 large eggs, 1 teaspoon vanilla extract, and ½ cup granulated sugar. Stir until the mixture looks smooth and well-integrated.
- Gradually fold the dry ingredient mixture into the wet ingredients. Mix gently with a rubber spatula until just combined. Stop stirring as soon as no flour streaks remain.
- Transfer the batter into the prepared baking dish. Use a spatula to spread the mixture evenly, ensuring it reaches all corners of the pan.
- Place the dish in the preheated oven. Bake for 32-35 minutes, rotating the pan halfway through cooking time to ensure even browning.
- Check cake doneness by inserting a toothpick into the center. If it comes out clean with no wet batter, remove the cake from the oven.
- Allow the cake to rest in the pan for 10-12 minutes. This helps it set and makes cutting easier. Slice into squares and serve warm or at room temperature.
Notes
- Ensure all ingredients are at room temperature for the smoothest batter and most even baking.
- Drain pineapple completely to prevent excess moisture from making the cake soggy.
- When mixing the batter, fold gently to maintain the cake’s light and fluffy texture.
- For a gluten-free version, substitute all-purpose flour with a high-quality gluten-free blend that includes xanthan gum.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 338 kcal
- Sugar: 33 g
- Sodium: 174 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.3 g
- Carbohydrates: 48 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 47 mg