Pineapple Milk Cake (Printable Version)

# What You'll Need:

01 - Pinch of salt

02 - 1 teaspoon vanilla extract

03 - 1/2 cup unsalted butter, melted

04 - 1 teaspoon baking powder

05 - 1 1/2 cups all-purpose flour

06 - 3 large eggs

07 - 1 1/2 cups crushed pineapple, drained

08 - 1 can (14 oz) sweetened condensed milk

01 - Just leave everything to cool all the way in the pan. Once it's not warm anymore, slice into 9 big even pieces before you dive in.

02 - Now bake it for around 40–45 minutes. You're good when the top looks golden and a toothpick poked in the middle comes out dry.

03 - Grab your finished dough and plop it into your prepped pan. Slide a spatula all over to level it out nice and smooth.

04 - Pour your bowl of dry stuff in with the wet mix a bit at a time. Gently stir just until mixed—don't go crazy or it'll get tough.

05 - In another bowl, toss in your flour, salt, and baking powder. Give it a sift to mix everything and keep it airy.

06 - Into a big bowl, dump the pineapple (well-drained), vanilla, milk, melted butter, and eggs. Whisk until it looks all one color and smooth.

07 - Turn your oven on to 350°F or 175°C first. Cover a square 9×9 pan with nonstick spray or parchment so it won't stick later.

01 - If you want a twist, toss in some coconut or squeeze a bit of citrus zest. That really lifts the flavors.

02 - Give that pineapple a good drain so your batter doesn't turn out all soggy.

03 - You can go for chopped fresh pineapple instead of canned, just make sure it's not wet.