Juicy Pineapple Cake with Sweetened Condensed Milk Glaze: A Tropical Delight in Every Bite

Preheat your oven to 350°F (175°C).
Grease and flour an 8-inch round or square cake pan, or line it with parchment paper for easy removal.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 3: Cream the Butter and Sugar
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Step 4: Combine the Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start and end with the dry ingredients, mixing just until combined.
Gently fold in the drained crushed pineapple.
Step 5: Bake the Cake
Pour the batter into the prepared cake pan and smooth the top.
Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Step 6: Make the Glaze
While the cake is cooling, prepare the glaze. In a small saucepan, combine the sweetened condensed milk, pineapple juice, and butter.
Cook over medium heat, stirring constantly, until the mixture is smooth and heated through, about 3–4 minutes.
Remove from heat and let it cool slightly.
Step 7: Glaze the Cake
Once the cake has cooled, pour the glaze evenly over the top of the cake, allowing it to soak into the cake for extra moisture and flavor.
Let the cake sit for about 10 minutes to allow the glaze to set before slicing.
Serving and Storage Tips