Have you ever craved a sweet treat that’s both refreshingly fruity and luxuriously creamy? Look no further than the delightful world of pineapple condensed milk cake! This simple yet decadent dessert combines the tangy sweetness of pineapple with the rich indulgence of condensed milk, creating a flavor explosion that’s sure to satisfy your sweet tooth. Whether you’re a seasoned baker or just starting out, this recipe is a breeze to follow and delivers consistently delicious results.
Get ready to be transported to a tropical paradise with each bite of this cake!

Pineapple Condensed Milk Cake: A Tropical Delight

INGREDIENTS

For the Cake:

1 cup (2 sticks) unsalted butter, softened
1 1/2 cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 (20 ounce) can crushed pineapple, drained
1 cup (8 ounces) sweetened condensed milk

For the Frosting:

1 cup (2 sticks) unsalted butter, softened
3 cups powdered sugar
1/4 cup milk
1 teaspoon vanilla extract
1/2 cup crushed pineapple, drained (optional, for added pineapple flavor)

DIRECTIONS

Prepare the Cake:

1. Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract.
3. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
4. Fold in the drained crushed pineapple and condensed milk.
5. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cake cool completely in the pan before frosting.

Make the Frosting:

1. In a large bowl, cream together the butter and powdered sugar until light and fluffy.
2. Gradually add the milk, beating until smooth. Stir in the vanilla extract and optional crushed pineapple.
3. Spread the frosting evenly over the cooled cake.

Tips and Variations:

For an extra burst of flavor, add a sprinkle of shredded coconut to the frosting.
If you prefer a more intense pineapple flavor, you can add a few tablespoons of pineapple juice to the cake batter.
To make a pineapple upside-down cake, place pineapple slices in the bottom of the baking pan before pouring in the batter.
For a vegan version, substitute vegan butter, eggs, and milk.
Feel free to get creative and add your own personal touches to this recipe!

Serving Suggestions:

This cake is perfect for a casual get-together or a special occasion.
Serve it with a scoop of vanilla ice cream or whipped cream for an extra indulgent treat.
You can also pair it with a refreshing beverage like iced tea or lemonade.

Storage:

Store leftover cake in an airtight container at room temperature for up to 3 days.
You can also freeze the cake for up to 3 months. To defrost, thaw in the refrigerator overnight.
With its irresistible combination of sweet and tangy flavors, this pineapple condensed milk cake is sure to become a family favorite. Enjoy!