Pineapple Condensed Milk Cake

The world of desserts offers a delightful escape, particularly when tropical flavors are involved. Imagine sinking your teeth into a slice of cake that captures the essence of a sun-soaked island getaway. The Pineapple Paradise Condensed Milk Cake is just that—a luscious creation that combines the sweet and tangy notes of pineapple with the rich creaminess of sweetened condensed milk. This cake is not only a feast for the palate but also a treat for the eyes, making it an ideal centerpiece for any gathering.

Escape to a tropical paradise with the Pineapple Paradise Condensed Milk Cake, a delightful dessert that combines the sweet and tangy flavors of pineapple with the rich creaminess of sweetened condensed milk. Perfect for bakers of all levels, this moist and visually stunning cake is an ideal centerpiece for any occasion. With its easy preparation and sumptuous taste, it's sure to impress your guests and bring a slice of sunshine to your table. Enjoy each bite of this luscious treat!

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Ingredients

1 can (14 oz) sweetened condensed milk

1/2 cup unsalted butter, softened

3 large eggs

1 teaspoon vanilla extract

1 cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1 cup crushed pineapple, drained

1/2 cup chopped walnuts or pecans (optional)

Fresh pineapple slices for garnish (optional)

Powdered sugar for dusting (optional)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with cooking spray or butter, and line the bottom with parchment paper.

Mix the Base: In a large mixing bowl, combine the softened butter and sweetened condensed milk. Beat them together using an electric mixer until the mixture is smooth and creamy.

Add Eggs and Vanilla: Crack the eggs into the bowl one at a time, mixing well after each addition. Stir in the vanilla extract until fully incorporated.

Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.

Combine Mixtures: Gradually fold the dry ingredients into the wet mixture using a spatula or wooden spoon, mixing just until no flour streaks remain. Be careful not to overmix.

Fold in Pineapple and Nuts: Gently fold in the drained crushed pineapple and chopped walnuts or pecans (if using) until evenly distributed throughout the batter.

Bake the Cake: Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Cool the Cake: Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Carefully transfer the cake to a wire rack to cool completely.

Serve: Once cooled, you can dust the top with powdered sugar for a sweet touch. Optionally, garnish with fresh pineapple slices for a tropical flair. Slice and serve to enjoy!

Prep Time, Total Time, Servings:

20 minutes | 1 hour | 8 servings