I call this recipe “rain cake” because it is exceptionally moist. When finished baking, the center of the cake or cupcakes will be flat or slightly sunken. You will fill this perfect indentation with crushed pineapple or pineapple glaze.
With a Mix
Follow cake mix directions, but omit any eggs. Replace each egg with ¼ cup sweetened-condensed milk (ex. 3 large eggs = ¾ cup sweetened-condensed milk)
Cool the cake and serve each slice with a spoonful of crushed pineapple and a sprinkle of powdered sugar
From Scratch
Bowl No. 1 Ingredients:
2 large eggs
1 cup sweetened-condensed milk
1 cup Pineapple Juice
4 teaspoons – vanilla extract
1 cup – unsalted butter, softened
Bowl No. 2 Ingredients:
3 cups – cake flour
1 tablespoon – baking powder
2 cups – granulated sugar
3/4 teaspoon salt
Additional Ingredients:
crushed pineapples
powdered sugar
Pineapple glaze
1) Preheat oven to 350 degrees
2) Coat 13” x 9” baking dish with non-stick cooking spray or rub with cooking grease and powder lightly with flour
3) Blend all ingredients of bowl number one
4) Separately, blend all ingredients of bowl number two, and then add to bowl number one
5) Pour in baking dish and bake for approximately 35-45 minutes or until fork test reveals minimal crumbs and no batter
6) Cool the cake or cupcakes. Tops may be slightly sunken; you will fill with top with pineapple glaze. May be served with crushed pineapple and a sprinkle of powdered sugar.
Easy Pineapple Glaze Instructions:
Slowly whisk 1-2 cups of sifted confectioners together with pineapple juice to desired consistency (about 2-3 tablespoons juice).