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Pineapple Condensed Milk Cake Recipe

Pineapple Condensed Milk Cake Recipe
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★★★★★

5.1 from 25 reviews

This Pineapple Condensed Milk Cake is a moist and flavorful dessert made with a yellow cake mix layered with a sweet pineapple and condensed milk mixture, topped with shredded coconut and optional nuts for added texture and taste. Perfect for family gatherings or potlucks, this easy-to-make cake combines tropical flavors with creamy richness for a delightful treat.

Ingredients

Scale

Cake Base

  • 1 box yellow cake mix
  • Ingredients required for cake mix (usually eggs, oil, and water according to package instructions)

Pineapple Layer

  • 1 can (14 oz) sweetened condensed milk
  • 1 can (20 oz) crushed pineapple, drained
  • 1/2 cup unsalted butter, melted

Toppings

  • 1 cup shredded coconut
  • 1 cup chopped nuts (optional, such as walnuts or pecans)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking dish thoroughly to prevent sticking.
  2. Prepare Cake Mix: Follow the yellow cake mix package instructions to prepare the batter, typically mixing the cake mix with eggs, oil, and water. Pour the batter evenly into the prepared baking dish.
  3. Mix Pineapple Layer: In a separate mixing bowl, combine the sweetened condensed milk, drained crushed pineapple, and melted butter. Stir well until the mixture is smooth and blended.
  4. Assemble Cake: Pour the pineapple and condensed milk mixture evenly over the cake batter in the pan. Then sprinkle the shredded coconut evenly on top, followed by the optional chopped nuts if you choose to use them.
  5. Bake: Place the baking dish in the oven and bake for 40 to 45 minutes. The cake is done when the top is golden brown and a toothpick inserted into the center comes out clean.
  6. Cool: Remove the cake from the oven and let it cool completely in the baking dish on a wire rack. This helps it set and makes slicing easier.
  7. Serve: Once cooled, slice the cake into squares. Serve as is, or add a dollop of whipped cream for an indulgent finishing touch.

Notes

  • Be sure to drain the pineapple well to avoid a soggy cake.
  • Chopped nuts add a nice crunch but are optional depending on preference or allergies.
  • You can substitute sweetened shredded coconut with unsweetened if you prefer less sweetness.
  • Allowing the cake to cool fully before slicing helps maintain good texture.
  • Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
  • This cake can be warmed slightly before serving for a soft, comforting dessert experience.

Nutrition

Keywords: Pineapple cake, Condensed milk cake, Tropical cake, Moist cake recipe, Easy dessert, Coconut cake, Nut topping cake

Find it online: https://cheframiflavor.com/pineapple-condensed-milk-cake-recipe/