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If you want a cheery treat for company or a sweet bite with your tea, this Pineapple Condensed Milk Cake is my usual pick. It's sturdy enough to slice, plenty moist, and the juicy pineapple and creamy condensed milk together just hit the spot. No one's ever turned down a piece of this one, no matter the occasion.
I first baked this for a spring brunch. Folks still bring it up! Nothing says sunshine at dessert like this does for me.
Luscious Ingredients
- Vanilla extract: Ramps up dreamy tropical flavors and gives the cake an amazing scent. If you've got pure vanilla, use it for even better taste.
- Melted butter: Brings a soft bite and a buttery kick. Go for unsalted and toss it in while it’s still just melted.
- Baking powder: Helps the cake puff up and keeps it airy. Double check it isn't expired for that nice rise.
- Sweetened condensed milk: Makes the texture extra creamy and adds some deep sweetness. Choose one with just milk and sugar for best taste.
- Crushed pineapple: Puts the tang in the cake, keeping it juicy instead of dry. Grab the kind in juice and squeeze it out really well.
- Large eggs: Hold it all together and make it richer. Fresh eggs set it up nice.
- Salt: Perks up all the flavors so things don't get flat or too sweet. Fine sea salt does the job evenly.
- All purpose flour: Gives the cake structure. Sifting will help you get a fluffier crumb.
Simple Steps
- Let it cool down:
- When you pull it out of the oven, set the pan on a wire rack. Let the cake rest till it’s not warm anymore—this stop it from turning gummy or sticky when you slice.
- Pop it in the oven:
- Center your pan on the middle rack. Bake about forty to forty-five minutes. The top should be nicely browned and when you stick a toothpick in, it’ll come out with maybe just a crumb.
- Scoop and level out:
- Pour your batter into the lined pan. Smooth it to the edges so you don’t get thin or super thick bits by accident.
- Add the dry bits to the wet mix:
- Tip the flour mixture into the bowl with the wet stuff, a little at a time. Use a spatula and gently fold it in till everything’s just mixed—this keeps the cake soft, not dense.
- Prep flour and friends:
- In a new bowl, sift together the flour, baking powder, and salt. Skipping this step risks a lumpy cake, so don’t!
- Get your wet stuff ready:
- Whisk together the condensed milk, eggs, melted butter, vanilla, and drained pineapple. Stir till it’s all blended and creamy—no streaks left behind.
- Get the oven and pan ready:
- Crank the oven up to 350 F. Line or grease a 9x9 inch pan with parchment so you can pop out the cake easily after.
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The best part for me? That caramelized, golden top with its crunchy corners. Whenever I bake this, I always call dibs on a corner. It's a holiday staple at my place—everyone requests it now.
Keeping it Fresh
Just cover the cake and leave it out on the counter for up to two days and it'll stay good. Pop it in the fridge if you want it to last five days. To freeze, wrap cooled pieces tight and stash in the freezer for a month. Let them come to room temp before eating so they stay nice and soft.
Swaps and Alternatives
Fresh pineapple works if it’s chopped real fine and squeezed dry. For a non-dairy version, try coconut cream instead of butter and plant-based condensed milk that's thick. Gluten-free? Use a cup-for-cup GF flour, and double-check your baking powder is GF too.
Ideas for Serving
Slices are great plain or with a little powdered sugar on top. If you're making it special, try a blob of whipped cream and some fresh strawberries, or just a scoop of vanilla ice cream. Toasted coconut on top is awesome for that extra tropical flavor too.
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Cultural background
Pineapple means welcome in lots of places and used to be saved for visitors. This treat brings that same warm vibe to the table. Folks in warmer spots use canned or long-lasting fruit with basics, which inspired this one. One bite always takes me back to family gatherings and happy times.
FAQs About the Recipe
- → Which pineapple should I grab?
You’ll want crushed pineapple (canned or fresh). Just make sure it’s well drained so the cake turns out nice and tender every time.
- → Can I make it my own with extras?
Toss in some citrus zest or a little shredded coconut if you’re feeling fancy. Both will boost that tropical feel and give it a new twist.
- → How do I know when it’s done baking?
Wait for a golden top. Stick a toothpick in the middle—if it comes out without gooey batter, you’re set. This usually takes about 40–45 minutes.
- → Is fresh pineapple okay if I don’t have cans?
Yep, just mince the fresh pineapple into tiny bits and let the juice drain off real good before you mix it in. That way, the cake stays fluffy.
- → So what’s the best way to serve it?
Let it cool before you cut. Keep it simple or dust with powdered sugar, or top with extra fruit—whatever you like.