Pineapple Condensed Milk Cake Recipe

There’s something almost magical about the way tropical flavors can brighten up even the simplest desserts, and Pineapple Condensed Milk Cake is the perfect example. Imagine a buttery, tender crumb infused with sweet pineapple and the creamy richness of condensed milk, all coming together in a cake that’s both nostalgic and delightfully unique. Whether you serve it plain or dress it up with toppings, this recipe is a surefire way to bring a sunny vibe to your table and make every bite feel like a mini vacation.

Ingredients You’ll Need

What makes this Pineapple Condensed Milk Cake truly shine is its lineup of straightforward yet indispensable ingredients. Each one plays a key role in enhancing the cake’s flavor, texture, or golden hue, so be sure to use the best you can find!

• All-purpose flour: The sturdy foundation of the cake, providing just the right crumb and structure.
• Baking powder: Lifts the cake to a light, fluffy texture that’s never dense.
• Baking soda: Gives the cake a gentle rise and a tender bite.
• Salt: Balances out the sweetness and intensifies all the other flavors.
• Eggs: Bind everything together while adding richness and a lovely golden color.
• Unsalted butter (melted): Delivers moisture and a decadent, buttery flavor in every bite.
• Sweetened condensed milk: The star ingredient for creaminess and sweetness, creating a luscious cake crumb.
• Crushed pineapple (with juice): Brings juicy, tropical bursts and keeps the cake moist.
• Vanilla extract: Rounds out the flavors with a warm, aromatic finish.
• Pineapple chunks (optional, for topping): Add a pretty, fruity touch on top and a pop of texture.

How to Make Pineapple Condensed Milk Cake

Step 1: Prepare Your Pan and Preheat the Oven

Start by preheating your oven to 350°F. Grease a 9-inch round or square cake pan thoroughly with butter or nonstick spray. This not only prevents sticking but also helps the cake develop a beautiful golden edge.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Combining the dry ingredients first ensures they’re evenly distributed, which results in a perfectly even crumb once baked.

Step 3: Whisk the Eggs

Crack the eggs into a large mixing bowl and whisk them until they’re light and fluffy. This step adds air, setting the stage for a cake that’s soft and tender with every slice.

Step 4: Add the Wet Ingredients

Pour in the melted butter, sweetened condensed milk, crushed pineapple (juice and all), and vanilla extract. Stir everything together until the mixture is smooth and well combined, filling the bowl with the most irresistible tropical aroma.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix; you want the batter to be smooth but not tough, so the Pineapple Condensed Milk Cake stays light and moist.

Step 6: Assemble and Bake

Pour the batter into your prepared pan and smooth the top with a spatula. If you’re feeling extra festive, scatter a few pineapple chunks over the surface for added flair. Slide the pan into the oven and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.

Step 7: Cool and Serve

Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This patience ensures the cake sets up beautifully and slices like a dream. Serve it plain or with a dollop of whipped cream to finish.

How to Serve Pineapple Condensed Milk Cake

Garnishes

A sprinkle of powdered sugar or a handful of toasted coconut flakes can add a gorgeous, bakery-style touch to your Pineapple Condensed Milk Cake. Fresh pineapple wedges or maraschino cherries also make a cheery, colorful topping if you’re feeling playful.

Side Dishes

Pair your cake with a scoop of vanilla ice cream or a spoonful of tangy Greek yogurt to balance out the sweetness. A cup of strong coffee or a fruity herbal tea makes the perfect companion for this tropical treat, turning dessert into a true occasion.

Creative Ways to Present

For parties, try cutting the cake into small squares and serving them on a platter with cocktail picks. Or bake the batter in muffin tins for adorable individual Pineapple Condensed Milk Cake cupcakes. A drizzle of passion fruit or mango sauce takes it over the top if you want to impress!

Make Ahead and Storage

Storing Leftovers

This cake stays moist and delicious for several days. Simply wrap any leftovers in plastic wrap or store in an airtight container at room temperature for up to two days, or refrigerate for up to five days.

Freezing

Pineapple Condensed Milk Cake freezes beautifully! Slice the cooled cake and wrap each piece tightly in plastic, then foil. Store in a freezer-safe bag for up to three months. Thaw at room temperature when you’re ready to enjoy.

Reheating

If you love your cake warm, pop a slice in the microwave for 10-15 seconds. This revives the buttery softness and brings out the tropical aroma—almost like it’s just out of the oven.

FAQs

Can I use fresh pineapple instead of canned?

Absolutely! Just make sure to finely chop the pineapple and include some of the juices to keep the cake moist. You might want to taste and adjust for sweetness if your pineapple is especially tart.

Is it possible to make this cake gluten-free?

Yes, you can substitute a 1:1 gluten-free all-purpose flour blend for the regular flour. Be sure to check that your baking powder and baking soda are gluten-free as well for a safe treat.

Can I add coconut to the batter?

Definitely! Stir in about 1/4 cup of unsweetened shredded coconut to the batter for a more tropical flair. It adds both flavor and a bit of chewy texture that pairs perfectly with the pineapple.

How do I know when the cake is done baking?

The top should be golden brown and a toothpick inserted in the center should come out clean or with just a few moist crumbs. Try not to overbake, as the cake is best when moist and tender.

Can I double this recipe for a larger crowd?

Yes! Simply double the ingredients and divide the batter between two pans, or use a larger rectangular cake pan. Keep an eye on the baking time, as it may take a little longer depending on the size of your pan.

Final Thoughts

If you’re looking for a dessert that’s easy to make, incredibly moist, and bursting with sunny flavor, this Pineapple Condensed Milk Cake is an absolute winner. I hope you’ll give it a try and share the tropical joy with your family and friends—it truly is a slice of happiness!

Pineapple Condensed Milk Cake Recipe

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4.7 from 12 reviews

• Author: admin
• Total Time: 50 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

A moist and flavorful Pineapple Condensed Milk Cake featuring the tropical sweetness of crushed pineapple and rich condensed milk, perfectly balanced with a tender crumb. This easy-to-make dessert is ideal for any occasion and can be served plain or topped with whipped cream.

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Ingredients

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Dry Ingredients

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt

Wet Ingredients

• 3 large eggs
• ½ cup unsalted butter, melted
• 1 cup sweetened condensed milk
• ½ cup crushed pineapple with juice
• 1 teaspoon vanilla extract

Optional Topping

• ¼ cup pineapple chunks

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Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9-inch round or square cake pan to prevent sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined.
3. Beat Eggs: In a large bowl, whisk the eggs vigorously until they become light and fluffy, which helps create a tender cake texture.
4. Add Wet Ingredients: To the beaten eggs, add the melted unsalted butter, sweetened condensed milk, crushed pineapple with its juice, and vanilla extract. Stir thoroughly until all ingredients are well blended.
5. Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture in portions, stirring gently until the batter is smooth and free of lumps.
6. Pour Batter Into Pan: Pour the prepared batter into the greased cake pan, smoothing the top with a spatula for even baking. If desired, scatter pineapple chunks over the top for added texture and decoration.
7. Bake: Place the pan in the preheated oven and bake for 30 to 35 minutes. Test doneness by inserting a toothpick into the center; it should come out clean when the cake is done.
8. Cool: Allow the cake to cool in the pan for 10 minutes to set, then transfer it to a wire rack to cool completely before slicing and serving.
9. Serve: Enjoy the cake plain or add a dollop of whipped cream for extra indulgence.

Notes

• For an enhanced tropical flavor, incorporate ¼ cup shredded coconut into the batter before baking.
• This cake remains moist for several days and can be stored refrigerated or frozen for longer shelf life.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American, Tropical

Nutrition

• Serving Size: 1 slice
• Calories: 310
• Sugar: 24g
• Sodium: 160mg
• Fat: 15g
• Saturated Fat: 9g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 95mg