It's very practical to make this in a pressure cooker, so if you have one, you don't need to worry about using baking pans or an oven.

Grease and flour the baking pan or pressure cooker; use one stick of butter for this purpose.

Sift the flour and baking powder together using a fine-mesh strainer, passing it through 8-10 times. This helps your cake rise and turn out extra soft. The more you sift, the fluffier your cake will be.

In a blender, add all the ingredients: the two cans of corn, the sweetened condensed milk, one stick of butter, the eggs, the sifted flour with baking powder, half a can of pineapple juice, and cinnamon to taste. Blend everything until smooth and there are no lumps. You can use a spoon to scrape down the sides of the blender before blending again to make sure everything is well mixed.

Pour the mixture into the prepared pan or pressure cooker. Bake in a preheated oven at 350°F (180°C) until the top is golden brown. If using a pressure cooker, cook on low heat without the pressure regulator for about 30 minutes. Check that it's fully cooked and doesn't stick to a fork. When the edges look golden and pull away from the sides, remove from heat and let the pan cool before the cake burns.

Let cool, remove from the pan, refrigerate, and enjoy.