Name: Pineapple Condensed Milk Cake Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 1½ cups all-purpose flour; 1½ teaspoons baking powder; ¼ teaspoon salt; ½ cup unsalted butter, softened; ⅓ cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1 cup crushed pineapple (with juice); ½ cup sweetened condensed milk; 2 tablespoons pineapple juice; ¼ cup sweetened condensed milk; ¼ cup powdered sugar

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If you’re craving a slice of sunshine in cake form, this Pineapple Condensed Milk Cake is the perfect dessert to brighten any day. Equal parts moist, rich, and full of sweet-tangy flavor, it brings together tropical pineapple and luscious condensed milk for a treat that’s as delightful to eat as it is to look at. It’s the kind of no-fuss cake you can whip up for a family celebration or a cozy afternoon snack, and I guarantee it’ll disappear as quickly as you slice it!

Pineapple Condensed Milk Cake Recipe - Recipe Image

Ingredients You’ll Need

This recipe is all about simplicity with a tropical twist. Each ingredient has a delicious purpose, whether it’s creating tender crumb, adding richness, or infusing the cake with vibrant flavor and cheerful golden color.

All-purpose flour: The sturdy foundation of the cake, giving it structure while keeping it soft.
Baking powder: Helps the cake rise and stay light instead of dense.
Salt: Just a pinch wakes up every flavor in the cake and balances the sweetness.
Unsalted butter, softened: Adds that unmistakable rich and creamy undertone for an ultra-moist crumb.
Granulated sugar: Brings sweetness and helps the cake brown perfectly in the oven.
Large eggs: Bind everything together and provide a bit of lift and tenderness.
Vanilla extract: Complements the pineapple and makes every bite fragrant and inviting.
Crushed pineapple (with juice): The tropical star, adding moisture, sweetness, and pops of tang.
Sweetened condensed milk: Keeps the cake utterly moist, with a milky, caramelized richness.
Pineapple juice (for glaze): Intensifies the pineapple flavor in the optional finishing touch.
Powdered sugar (for glaze): Lends the glaze a perfectly silky sweetness and gloss.

How to Make Pineapple Condensed Milk Cake

Step 1: Preheat and Prepare

Start by preheating your oven to 350°F (175°C). Lightly grease an 8×8-inch square baking pan or line it with parchment paper for easy removal later. This step ensures that your Pineapple Condensed Milk Cake releases effortlessly and bakes evenly every time.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This blends everything smoothly and guarantees your dry ingredients are fluffy and lump-free, so the cake rises uniformly and stays tender.

Step 3: Cream Butter and Sugar

In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture is pale and fluffy—this usually takes a few minutes with a hand mixer or stand mixer. Creaming properly is key for a light texture, as it traps air in the batter.

Step 4: Add Eggs and Vanilla

Beat in the eggs, one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract, which rounds out the flavors and enhances the cake’s tropical vibe.

Step 5: Pineapple and Condensed Milk Magic

Add the crushed pineapple (with all its glorious juice) and the sweetened condensed milk to your wet mixture. These two ingredients transform this cake into a moist, flavor-packed treat that just melts in your mouth.

Step 6: Combine Wet and Dry

Gradually add the dry ingredients to the wet, folding just until you no longer see streaks of flour. Don’t overmix! This ensures the Pineapple Condensed Milk Cake bakes up soft, not tough.

Step 7: Bake to Perfection

Pour the lush batter into your prepared pan and smooth the top. Bake for 35–40 minutes, or until the center springs back and a toothpick comes out clean. The smell will be irresistible! Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Step 8: Glaze It (Optional)

If you want extra sweetness and a pretty finish, whisk pineapple juice, condensed milk, and powdered sugar in a bowl until smooth. Drizzle this glaze generously over the cooled cake, letting it drip into every nook and cranny.

How to Serve Pineapple Condensed Milk Cake

Garnishes

This cake practically begs for a few simple finishing touches. Try a shower of toasted coconut, a handful of chopped macadamia nuts, or even thin pineapple wedges for that irresistible island look. Each garnish adds flavor and a festive flair to your Pineapple Condensed Milk Cake.

Side Dishes

This sweet, tropical dessert pairs beautifully with a scoop of vanilla or coconut ice cream. You could also serve it with some lightly sweetened whipped cream and a bowl of fresh berries for a pop of color and tartness to complement the cake’s richness.

Creative Ways to Present

For parties, cut your Pineapple Condensed Milk Cake into bite-sized cubes and skewer them with fruit for a playful treat. Or, layer slices with more whipped cream and pineapple in mason jars for a cute trifle that’s as easy to serve as it is to eat!

Make Ahead and Storage

Storing Leftovers

This cake stays wonderfully tender for days, thanks to the moisture from the pineapple and condensed milk. Store any leftovers in an airtight container at room temperature for up to two days, or refrigerate for an even longer shelf life.

Freezing

You can absolutely freeze Pineapple Condensed Milk Cake! Once fully cooled, wrap individual slices or the whole cake tightly in plastic wrap, then in foil. Freeze for up to three months. Let it thaw at room temperature to return to its soft, luscious state.

Reheating

If you love a little warmth with your cake, simply pop a slice in the microwave for 10–15 seconds. The pineapple aroma will bloom, and the cake will taste freshly baked—especially dreamy topped with a bit of cold ice cream.

FAQs

What kind of pineapple works best in this cake?

Canned crushed pineapple is ideal, especially because you’ll need both the fruit and its juice. If you use fresh pineapple, pulse it in a food processor and be sure to add any juice for the signature moistness.

Can I double the recipe for a larger crowd?

Definitely! Double the ingredients and bake in a 9×13-inch pan. Keep an eye on the baking time; it might need a few extra minutes, but the results will be just as delicious.

Is it possible to make the Pineapple Condensed Milk Cake gluten-free?

Yes, substitute your favorite 1-to-1 gluten-free flour blend for the all-purpose flour. The cake will remain moist, flavorful, and fully gluten-free friendly.

Can I skip the glaze?

Of course! The cake is perfectly sweet and moist all on its own. The glaze is just an extra layer of pineapple goodness if you’d like a touch of extra sweetness and shine.

Why add both pineapple and condensed milk?

The combination is what makes Pineapple Condensed Milk Cake unlike any other. The pineapple brings fruity brightness and moisture, while the condensed milk adds richness and a luscious crumb you just can’t beat.

Final Thoughts

If you’re looking for an easy dessert with wow factor, you can’t go wrong with Pineapple Condensed Milk Cake. It’s sunny, simple, and perfect for sharing—so gather your favorite people and enjoy a slice (or two)! Happy baking!