Looking for easy dinner ideas that won’t take hours or drain your wallet? This chilled pineapple cake is quick to make, full of flavor, and perfect for weeknights. A smart way to save money on food while still eating something delicious.
How to do it
This chilled pineapple cake is one of the best budget meals you can make at home. Simple, fast, and made with ingredients you already have — ideal for beginners or anyone planning affordable family dinners. Let’s cook smarter, not harder.
Ingredients:
- 1 sponge cake of your choice (homemade or store-bought – see recipe below)
- 1 fresh pineapple, peeled and chopped
- 6 tablespoons of sugar
Cream Topping:
- 1 can of sweetened condensed milk
- 2 cans (use the empty condensed milk can) of full cream milk
- 2 egg yolks
- 2 level tablespoons of cornstarch
- A few drops of vanilla extract
- Grated coconut for topping
metodo:
Base Layer:
Line the bottom of a baking dish with the chopped pineapple. Sprinkle the sugar evenly over the fruit.
Prepare your sponge cake batter (or use a ready-made one) and pour it gently over the pineapple layer. Tap the pan lightly to remove air bubbles.
Bake in a preheated oven at 180°C until the cake is golden and cooked through (test with a toothpick). Remove from the oven and set aside.
Cream:
In a saucepan, combine the condensed milk, regular milk, egg yolks, cornstarch, and vanilla. Stir constantly over medium heat until the mixture thickens slightly — it should have a smooth, pourable consistency.
Pour the warm cream over the baked cake, spreading evenly.
Sprinkle grated coconut generously on top.
Allow to cool at room temperature, then cover with plastic wrap and refrigerate for 24 hours to fully chill and absorb the flavours.
Your chilled pineapple cake is now ready to serve — moist, creamy, and bursting with tropical flavour!
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