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Pineapple Condensed Milk Cake



1 field yellow cake combine
1 20 oz can of crushed pineapple in juice, DO NOT DRAIN
1 14 oz can sweetened condensed milk (corresponding to Eagle Model)
1 8 oz container Cool Whip
1 8oz can crushed pineapple in juice, WELL DRAINED


Combine the cake combine in line with instructions, omitting water. Add 20 oz can of crushed pineapple to the batter. Combine nicely.
Pour right into a greased 9×13 casserole dish or cake pan. Bake in line with instructions or till golden brown (about half-hour for my oven.)
Let cool for about 10 minutes. Poke holes all around the cake with a fork or a butter knife.
Pour the condensed milk all around the cake, overlaying your complete floor utterly with it.
After a couple of minutes the cake will soak it up.
In a separate bowl combine collectively the cool whip and small can of drained crushed pineapple.
When the cake has utterly cooled, unfold the cool whip combination on prime of the cake.