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

Serving: Serve slices of this juicy pineapple cake as a dessert or with afternoon tea. Top with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgence.
Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. The cake also freezes well for up to 2 months.
Variants
Coconut Pineapple Cake: Add ½ cup of shredded coconut to the batter for a tropical coconut twist.
Pineapple Upside-Down Cake: Create a caramelized pineapple topping by layering pineapple rings and maraschino cherries in the bottom of the pan before pouring in the batter.
Spiced Pineapple Cake: Add 1 teaspoon of cinnamon and ½ teaspoon of nutmeg to the dry ingredients for a spiced version of this cake.
Tropical Fruit Cake: Mix in chopped mango, papaya, or banana for a more diverse tropical flavor.
FAQ
Q: Can I use fresh pineapple instead of canned?
A: Yes! If using fresh pineapple, finely chop or crush it, and make sure to drain any excess juice before adding it to the batter.

Q: Can I make the glaze in advance?
A: Yes, the glaze can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat it gently before using.

Q: Can I make this cake without the glaze?
A: Absolutely! The cake is moist and flavorful on its own, but the glaze adds an extra touch of sweetness and creaminess. Feel free to enjoy it plain or with a dusting of powdered sugar.

Q: Can I use a different type of milk for the cake?
A: Yes, you can substitute regular milk with almond milk, coconut milk, or any plant-based milk for a dairy-free version of the cake.

This Juicy Pineapple Cake with Sweetened Condensed Milk Glaze offers the perfect balance of sweetness and tropical flavors, with a soft, moist texture and a creamy glaze that will make every bite a memorable treat. Enjoy!