Pineapple Milk Cake (Print Version)

# Ingredients:

→ Primary Components

01 - 1 ½ cups flour (all-purpose)
02 - 1 can (14 oz) sweetened condensed milk
03 - 1 tsp vanilla
04 - 1 tsp baking powder
05 - 3 large eggs
06 - Pinch of salt
07 - ½ cup butter, melted
08 - 1 ½ cups drained pineapple, crushed

# Instructions:

01 - Turn on your oven to 350°F (175°C). Lightly grease or put parchment in a square pan (9×9-inch).
02 - In a big bowl, whisk eggs, condensed milk, melted butter, pineapple, and vanilla until smooth and creamy.
03 - Mix the flour, salt, and baking powder in another bowl. Slowly add this dry mix into the wet one, stirring gently.
04 - Even out the batter in your prepped pan by spreading it out after pouring.
05 - Pop it in the oven for about 40-45 minutes. It’s ready when golden brown and a toothpick in the middle comes out clean.
06 - Once it cools off, slice into nine pieces and enjoy!

# Notes:

01 - Swap in fresh, finely chopped and drained pineapple instead of canned if you'd like.
02 - To change it up, sprinkle shredded coconut or add a touch of zest from a citrus fruit.
03 - Store leftovers at room temperature in a sealed container for up to three days, or pop them in the fridge for up to a week.
04 - Serve warm or chill it first. It pairs wonderfully with a scoop of plain vanilla ice cream.

Back