Pineapple Milk Cake (Printable Version)

Super moist cake made with condensed milk and pineapple, giving off sweet tropical vibes and a gentle bite.

# What You'll Need:

01 - Pinch of salt

02 - 1 teaspoon vanilla extract

03 - 1/2 cup unsalted butter, melted

04 - 1 teaspoon baking powder

05 - 1 1/2 cups all-purpose flour

06 - 3 large eggs

07 - 1 1/2 cups crushed pineapple, drained

08 - 1 can (14 oz) sweetened condensed milk

01 - Once it cools all the way in the pan, slice it into nine squares and you’re good to go.

02 - Place it in the oven for 40-45 minutes. If the top looks golden and a toothpick comes out clean, pull it out.

03 - Scrape your batter into the ready pan. Use a spatula to smooth out the top.

04 - Toss the dry stuff in bit by bit, gently working it into the wet mix. Stir just until it all comes together. Don’t go crazy mixing here.

05 - Grab another bowl and sift together flour, a pinch of salt, and baking powder.

06 - Grab your largest bowl. Beat together that sweetened milk, eggs, melted butter, drained pineapple, and vanilla until it’s totally smooth.

07 - Set your oven to 350°F (around 175°C). Grease a square 9×9 pan or just pop in some parchment.

01 - Sprinkle in some shredded coconut or add a little citrus zest if you want to bump up the flavor.

02 - Make sure you squeeze out that pineapple—too much juice can mess up your batter.

03 - You can totally swap in fresh pineapple, just chop it up fine and drain well.