Condensed Milk Pineapple Cake
Condensed Milk Pineapple Cake. 10 slices canned and drained pineapple. Instructions preheat oven to 350.
Stir well, and pour cake batter into the greased 9 x 13 dish. Then using the whisk, mix in the condensed milk. Prepare the cake mix in a bowl according to the package instructions.
10 Gr Butter 50 Gr Condensed Milk 6 Pineapple Rings 1 Egg 100 Gr Condensed Milk 2 Gr Vanillin 100 Ml Milk 160 Gr Flour 8 Gr Baking Powder
Pour the batter over the pineapple slices and tap the tin on counter to release air bubbles. Beat cream cheese until soft and smooth. Sprinkle brown sugar at the base of the pan.
Preheat The Oven To 350 Degrees And Spray A 9×13” Glass Baking Dish With Cooking Spray.
In a medium bowl add the room temperature cream cheese and using an electric beater whip this until it is creamy and silky, approximately 4 minutes. Lightly grease one 9x13 inch pan. Stir in the beaten eggs and the pineapple with juice and mix well.
Prepare The Cake Mix In A Bowl According To The Package Instructions.
Pour the batter onto the prepared crust. Pour the melted butter as evenly as possible across the top. Sprinkle the coconut on the top.
Beat In The Egg, Vanilla Extract And Condensed Milk.
1 teaspoon pineapple flavor essence. (7”) cake tin with melted butter, dust it with plain flour and sift to ensure uniform distribution of the flour. 1 hour 5 min, 11 ingredients.
Place Pineapple Slices And Cherry.
Add drained pineapple, lemon juice, lemon rind and cooled gelatine mixture. Drizzle sweetened condensed milk over the dry cake mix. In a separate smaller bowl, whisk together the flour, salt, baking powder and baking soda.
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