Get ready to fall head over heels for Pineapple Condensed Milk Cake—a delightful dessert that’s sweet, moist, and positively bursting with tropical flavor! This dreamy cake is what happens when luscious pineapple meets the creamy richness of condensed milk, all wrapped up in a soft, tender crumb that just melts in your mouth. Perfect for both casual snacking and special occasions, it’s the kind of treat you’ll want to share with everyone (or, honestly, keep all to yourself).
Ingredients You’ll Need
The beauty of this cake lies in how just a handful of everyday ingredients—each one bringing its own goodness—combine to make something extraordinary. Every component plays a role in achieving the irresistible taste, delicate texture, and golden color you’ll end up craving. Here’s your all-star lineup:
- All-purpose flour: The sturdy backbone of our cake, giving structure and a tender crumb with every bite.
- Baking powder: Adds that essential lift, making the cake nice and fluffy.
- Baking soda: Boosts the rise and helps balance the acidity from the pineapple for a light texture.
- Salt: Just a pinch wakes up the flavors and keeps everything from tasting flat.
- Unsalted butter (softened): Infuses each slice with richness and moistness; don’t skip the softening step for best results!
- Sweetened condensed milk: The star ingredient giving the cake its signature creaminess and deep, caramelized sweetness.
- Granulated sugar: Adds extra sweetness and helps the cake brown beautifully in the oven.
- Large eggs: Three eggs add moisture and help set the cake’s decadent texture.
- Vanilla extract: Rounds out the flavors and adds warm, fragrant notes throughout.
- Crushed pineapple (drained): Brings those juicy, tropical bursts and keeps the crumb incredibly moist.
- Pineapple juice (reserved from can): Don’t toss this out—it amps up the pineapple flavor in every forkful.
- Powdered sugar for dusting (optional): Adds a delicate, sweet finish that’s as pretty as it is tasty.
How to Make Pineapple Condensed Milk Cake
Step 1: Prepare Your Baking Pan and Oven
Begin by preheating your oven to 350°F (175°C). Grease a 9-inch round or square cake pan thoroughly—this helps the cake release with ease and ensures an evenly golden edge. Prepping the pan first guarantees a smooth process once your batter is ready.
Step 2: Combine the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Giving these dry ingredients a quick stir ensures your cake rises evenly and every bite tastes just right. It’s a simple step, but it makes a world of difference for light, airy texture.
Step 3: Cream the Butter, Condensed Milk, and Sugar
In a large mixing bowl, beat together the softened butter, sweetened condensed milk, and sugar until it’s light and fluffy. This can take a few minutes—be patient! Creaming incorporates air into the batter, leading to a tender crumb and perfectly sweet, rich flavor in your Pineapple Condensed Milk Cake.
Step 4: Add Eggs and Vanilla
Beat in the eggs one at a time, making sure each is fully mixed in before adding the next. Follow with the vanilla extract, which will infuse your cake with its subtly cozy aroma. This step guarantees a smooth, luscious batter.
Step 5: Stir in Pineapple and Juice
Now for the magic—fold in the drained crushed pineapple and the reserved pineapple juice. This duo brings not only tropical flavor, but also serious juiciness and a hint of tang, setting your Pineapple Condensed Milk Cake apart from any ordinary cake.
Step 6: Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Don’t overmix here; stopping as soon as you see no more streaks of flour will keep the cake ultra-tender.
Step 7: Bake
Pour the batter into your prepared pan, smoothing the top for an even bake. Place in the oven and bake for 35–40 minutes, or until the cake is golden and a toothpick inserted in the center comes out clean. The aroma is your clue that something wonderful is happening—resist opening the oven too often!
Step 8: Cool and Finish
Once baked, let the cake cool in the pan for 10 minutes—this helps to set the crumb nicely—then transfer it to a wire rack to cool completely. If you like, dust the top with powdered sugar or add your favorite tropical toppings just before serving.
How to Serve Pineapple Condensed Milk Cake
Garnishes
A snowfall of powdered sugar is classic, but try taking it up a notch with a dollop of whipped cream, a sprinkle of toasted coconut flakes, or even a few fresh pineapple wedges. These little touches play up the tropical notes and make each slice feel extra special.
Side Dishes
Pair this cake with a scoop of vanilla ice cream, a handful of fresh berries, or even a tangy fruit salad to balance out its sweetness. Coffee or black tea makes the perfect sip alongside, rounding out the experience of this Pineapple Condensed Milk Cake for dessert or brunch.
Creative Ways to Present
Cut the cake into small squares and skewer with cocktail picks for a party platter, or layer slices with whipped cream in jars for adorable, portable trifle treats. Don’t be afraid to get playful and serve it with decorative pineapple fronds for a show-stopping centerpiece!
Make Ahead and Storage
Storing Leftovers
Wrap any leftover Pineapple Condensed Milk Cake tightly in plastic wrap or pop it into an airtight container. It’ll keep moist and delicious on the counter for up to two days, or you can refrigerate it for five days if you want to make it last a bit longer.
Freezing
This cake freezes beautifully! Slice it up, wrap each piece in plastic, and store in a freezer bag. Whenever you need a sweet, tropical pick-me-up, just thaw a piece at room temperature for a couple of hours.
Reheating
If you like your cake slightly warm (and who could blame you?), pop a slice into the microwave for 10–15 seconds. It’ll be as soft and inviting as when it first came out of the oven—perfect for pairing with that cold scoop of ice cream.
FAQs
Can I use fresh pineapple instead of canned?
Absolutely, just be sure to finely crush it and drain off excess juice to avoid a soggy cake. The flavor will be brighter and a little tangier, making your Pineapple Condensed Milk Cake extra vibrant.
Is this recipe suitable for cupcakes?
Yes! Divide the batter among lined muffin cups and bake for about 18–22 minutes. Keep an eye out—a toothpick should come out clean when they’re ready.
Can I make it dairy-free?
You can experiment with plant-based butters and coconut condensed milk for a dairy-free version. The cake may be a tad richer and more coconutty, but it’s a delicious twist!
What can I use instead of condensed milk?
Condensed milk is key for flavor and texture, but in a pinch, try using thick coconut cream and extra sugar. The result won’t be exactly the same, but it will still be a moist, delectable cake.
How do I know when it’s done baking?
The cake should be lightly golden and a toothpick inserted into the center will come out clean or with a few moist crumbs. Be patient—opening the oven too early can cause a dip in the center.
Final Thoughts
If you’re craving pure sunshine on a plate, this Pineapple Condensed Milk Cake is a must-try. Warm, inviting, and packed with flavor, it’s one of those recipes that you’ll turn to again and again for a sweet escape. Gather your ingredients and treat yourself—or your favorite people—to a slice of tropical delight!
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, a moist and flavorful dessert that’s perfect for any occasion. This easy one-bowl cake is a delightful treat that combines the sweetness of pineapple with the richness of condensed milk.
Ingredients
Dry Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients:
- ½ cup unsalted butter (softened)
- ¾ cup sweetened condensed milk
- ½ cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup crushed pineapple (drained)
- ¼ cup pineapple juice (reserved from can)
Additional:
- Powdered sugar for dusting (optional)
Instructions
- Preheat the Oven: Preheat oven to 350°F (175°C) and grease a 9-inch round or square cake pan.
- Prepare Dry Ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt.
- Mix Wet Ingredients: In a large mixing bowl, cream the butter, sweetened condensed milk, and sugar until light and fluffy. Beat in the eggs one at a time, then add vanilla extract. Stir in the crushed pineapple and reserved pineapple juice.
- Combine and Bake: Gradually add the dry ingredients to the wet mixture and mix until just combined. Pour the batter into the prepared pan and smooth the top. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving if desired.
Notes
- For a tropical twist, top with whipped cream and toasted coconut flakes.
- This cake also pairs well with a light glaze made from powdered sugar and pineapple juice.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg
