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As the sun starts to shine brighter and the days grow longer, the craving for refreshing and vibrant desserts tends to peak. Enter the Tropical Sunshine Pineapple Condensed Milk Cake, a delightful treat that captures the essence of summer in every bite. This cake is not just a dessert; it's an experience that transports you to a tropical paradise with its rich flavors and creamy textures. With its combination of sweetened condensed milk and the lusciousness of pineapple, this cake is an ideal choice for various occasions—be it a lively summer barbecue, a family gathering, or simply enjoying a sunny afternoon on your patio.

Pineapple Condensed Milk Cake

Experience the taste of summer with the Tropical Sunshine Pineapple Condensed Milk Cake! This delicious dessert perfectly blends sweetened condensed milk and crushed pineapple to create a moist, flavorful cake that’s ideal for any occasion. Easy to make, this cake is perfect for family gatherings, barbecues, or simply enjoying a sunny day. Brighten your dessert table and savor the tropical vibes with every delightful bite.
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Ingredients
  

1 can (14 oz) sweetened condensed milk

1 can (20 oz) crushed pineapple, drained (reserve juice)

1 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

½ cup unsalted butter, softened

3 large eggs

1 teaspoon vanilla extract

½ cup sugar

1 cup shredded coconut (optional)

Fresh pineapple slices for decoration

Instructions
 

Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal.

    Mix dry ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Set aside.

      Cream butter and sugar: In a large mixing bowl, beat the softened butter and sugar together using an electric mixer on medium speed until light and fluffy (about 3-4 minutes).

        Add eggs and vanilla: Add the eggs, one at a time, beating well after each addition. Then mix in the vanilla extract until thoroughly combined.

          Incorporate condensed milk and pineapple: Gradually add the sweetened condensed milk to the butter mixture, mixing well. Then fold in the drained crushed pineapple and shredded coconut (if using).

            Combine wet and dry ingredients: Slowly add the dry mixture to the wet ingredients, stirring gently until just combined. Be careful not to over-mix; a few lumps are fine.

              Bake the cake: Pour the batter into the prepared cake pan and spread it evenly. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.

                Cool the cake: Remove from the oven and let the cake cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely.

                  Serve with pineapple garnish: Once cooled, optionally top the cake with extra crushed pineapple, fresh pineapple slices, or whipped cream for an extra tropical touch.

                    Enjoy! Slice and serve this moist and delicious Pineapple Condensed Milk Cake to your family and friends. It’s perfect for parties, gatherings, or a sunny afternoon treat!

                      Prep Time: 20 minutes | Total Time: 1 hour | Servings: 8-10