Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup condensed milk
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup pineapple, chopped and drained
- 1/4 cup shredded coconut (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt until combined.
- In a large mixing bowl, cream the butter and condensed milk until smooth.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Fold in the pineapple and shredded coconut (if using).
- Pour the batter into the prepared cake pan and spread evenly.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely before slicing and serving.
Notes
- Pineapple Upside-Down Cake: Add pineapple slices and brown sugar at the bottom of the pan for a caramelized twist.
- Extra Coconut Flavor: Swap condensed milk for coconut milk or add a teaspoon of coconut extract.
- Glazed Option: Drizzle with a powdered sugar and pineapple juice glaze for extra sweetness.
- Nutty Addition: Add chopped pecans or almonds for texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical, American
- Diet: Vegetarian
