Pineapple Condensed Milk Cake Recipe
If you’re searching for a dessert that’s as cheerful to make as it is to eat, let me introduce you to Pineapple Condensed Milk Cake. This marvel is supremely moist and rich, practically humming with tropical sunshine from the first bite. Every slice is dense with buttery crumb, sweet pineapple, and the irresistible silkiness of condensed milk, making it perfect for any time you want to bring a little island joy to your table. Pineapple Condensed Milk Cake isn’t just a treat; it’s an experience you’ll want to make again and again!
Ingredients You’ll Need
With just a handful of simple, pantry-friendly ingredients, you’re on your way to baking something extraordinary. Each one plays its part in creating the cake’s lush texture and vibrant flavor. Let’s break down what you need—and why they matter!
- All-purpose flour: The sturdy, reliable base that gives this cake its perfect crumb.
- Baking powder: Helps the cake rise beautifully, making each bite light yet satisfying.
- Salt: Just a pinch deepens all the other flavors and balances out the sweetness.
- Unsalted butter (softened): Infuses every morsel with rich, melt-in-your-mouth flavor.
- Granulated sugar: Sweetens the batter, letting the pineapple flavor shine through.
- Large eggs: Bind everything together, enhancing structure and moisture.
- Vanilla extract: Lends a delicate perfume and a touch of warmth.
- Crushed pineapple with juice (from can): The star of the show, bringing bursts of juicy tang and tropical flair.
- Sweetened condensed milk: Creates a creamy, luxurious sweetness you’ll fall in love with.
- For topping (optional): A little extra sweetened condensed milk and crushed pineapple, plus whipped cream or shredded coconut, take everything up a notch for those who can’t resist an elegant finish.
How to Make Pineapple Condensed Milk Cake
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F (175°C) and greasing an 8-inch round or square cake pan. This little act of prep ensures your Pineapple Condensed Milk Cake won’t stick and bakes up golden and easy to serve. Set your pan aside while you gather the rest of your ingredients.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together your flour, baking powder, and salt. This simple step saves you from lumps later and guarantees everything gets evenly distributed. The baking powder lifts the cake, while the salt wakes up all those tropical flavors hiding inside.
Step 3: Cream Butter and Sugar
In a large bowl, beat your softened butter and granulated sugar together until the mixture is pale, fluffy, and irresistible. This “creaming” unlocks air pockets that help your Pineapple Condensed Milk Cake become beautifully tender instead of heavy.
Step 4: Add Eggs and Vanilla
Crack in your eggs one at a time, beating well after each addition. Stir in the vanilla extract. This layering ensures the eggs get fully incorporated, delivering structure and richness along with a cozy aroma.
Step 5: Stir in Pineapple and Condensed Milk
Add the crushed pineapple with its juice plus the sweetened condensed milk. Gently mix until everything is silky and smooth—this is where Pineapple Condensed Milk Cake begins to come alive. The batter should look lusciously thick and almost glossy.
Step 6: Combine Wet and Dry Ingredients
Pour the dry mixture into the wet ingredients and gently fold everything together until just combined. Over-mixing can make the cake tough, so stop as soon as you don’t see any streaks of flour remaining. The batter will be thick, studded with juicy pineapple bits.
Step 7: Bake the Cake
Spread the batter evenly in your prepared pan, smoothing the top with a spatula. Pop it into your preheated oven and bake for 35 to 40 minutes. The cake is done when a toothpick inserted in the center comes out clean and the kitchen smells absolutely heavenly.
Step 8: Add Optional Topping
While the cake is still warm, mix together 1/4 cup of sweetened condensed milk with 1/4 cup of well-drained crushed pineapple. Spoon this over the surface and let it soak in, adding an extra level of juiciness and indulgence to your Pineapple Condensed Milk Cake. Cool completely before serving.
How to Serve Pineapple Condensed Milk Cake
Garnishes
The finishing touches make this cake truly irresistible! Top each slice with a dollop of whipped cream or a sprinkle of shredded coconut. Both options bring out the cake’s tropical personality and add a touch of elegance sure to impress guests.
Side Dishes
Pineapple Condensed Milk Cake is downright dreamy on its own, but if you want to make dessert the main event, pair with fresh berries, fruit salad, or a scoop of coconut or vanilla ice cream. Bright fruits cut through the sweetness and double down on the tropical vibes.
Creative Ways to Present
For a show-stopping twist, cut the cooled cake into small squares and serve on a party platter with toothpicks for sharing, drizzle with extra condensed milk before serving, or layer slices in a trifle dish with whipped cream and more pineapple. Pineapple Condensed Milk Cake is flexible, fun, and always a crowd-pleaser however you serve it!
Make Ahead and Storage
Storing Leftovers
Simply cover any leftover pieces with plastic wrap or store them in an airtight container in the fridge. Your Pineapple Condensed Milk Cake will stay moist and flavorful for up to 4 days, making it a perfect make-ahead dessert for busy weeks or entertaining.
Freezing
Need to save some for another day? Once fully cooled, wrap individual slices tightly in plastic wrap and place them in a freezer bag. They’ll keep well in the freezer for up to a month. Defrost overnight in the fridge and enjoy as if it were just baked!
Reheating
If you prefer your Pineapple Condensed Milk Cake warm, a quick 10–15 seconds in the microwave will do the trick. This little blast brings the cake’s buttery aroma and gooey texture back to life, especially if you’re adding that dreamy condensed milk topping.
FAQs
Can I use fresh pineapple instead of canned?
You can use fresh pineapple if you chop it finely and make sure to include some juice, but for best texture and consistent moisture, canned crushed pineapple is recommended for this cake. Just be sure that any fresh pineapple is soft and not overly fibrous.
What if I don’t have sweetened condensed milk?
Sweetened condensed milk really is essential for the signature flavor and creamy texture in Pineapple Condensed Milk Cake. If you’re in a pinch, you could use a homemade substitute (condensing milk and sugar together), but nothing beats the real thing.
Can I double this recipe for a larger group?
Absolutely! Simply double the ingredient quantities and bake in a 9×13-inch pan. The bake time may increase by about 5 to 10 minutes, so keep an eye out and use the toothpick test to check for doneness.
Is this cake very sweet?
Pineapple Condensed Milk Cake is definitely on the sweeter side—satisfyingly indulgent, but not overwhelming if you follow the recipe as written. Feel free to skip the extra condensed milk topping or serve with unsweetened whipped cream for balance if preferred.
Can I make this cake gluten-free?
Yes! Substitute your favorite 1:1 gluten-free flour blend for the all-purpose flour. Make sure the blend contains xanthan gum or a binding agent to help the texture, and monitor baking time since gluten-free cakes sometimes bake a touch faster.
Final Thoughts
You truly can’t go wrong with a batch of Pineapple Condensed Milk Cake. With every bite, you’ll taste sunshine, sweetness, and a hint of nostalgia—it’s a dessert that feels like a warm hug. Give it a try soon and let this tropical treat brighten your day (and your dessert table)!
Print
Pineapple Condensed Milk Cake Recipe
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the tropical flavors of this Pineapple Condensed Milk Cake that’s moist, sweet, and utterly delicious. With a hint of pineapple in every bite, this easy-to-make dessert is perfect for any occasion.
Ingredients
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup crushed pineapple with juice (from can)
- 1/2 cup sweetened condensed milk
For Topping (Optional):
- 1/4 cup sweetened condensed milk
- 1/4 cup crushed pineapple, well-drained
- Whipped cream or shredded coconut for garnish
Instructions
- Preheat and Prepare: Preheat oven to 350°F (175°C) and grease an 8-inch round or square cake pan.
- Mix Dry Ingredients: In a medium bowl, whisk flour, baking powder, and salt together.
- Cream Butter and Sugar: In a large bowl, cream butter and sugar until light and fluffy.
- Add Eggs and Flavor: Beat in eggs one at a time, then add vanilla extract.
- Combine Wet Ingredients: Stir in crushed pineapple with juice and sweetened condensed milk until well combined.
- Combine Dry and Wet: Add dry ingredients to wet ingredients and mix just until incorporated.
- Bake: Pour batter into the pan, smooth the top, and bake for 35–40 minutes until a toothpick comes out clean.
- Add Topping (Optional): Mix condensed milk with crushed pineapple, spoon over warm cake, let it soak in, and cool completely.
- Garnish and Serve: Garnish with whipped cream or shredded coconut before slicing.
Notes
- This cake is extra moist and sweet, great on its own or with fresh fruit.
- Store leftovers covered in the fridge for up to 4 days.
- Enjoy chilled or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 30g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg
