If you’re on the hunt for a dessert that’s both delightfully moist and bursting with tropical charm, the Pineapple Condensed Milk Cake Recipe is your new best friend in the kitchen. This cake combines the rich creaminess of sweetened condensed milk with the bright, juicy flavor of crushed pineapple, creating a tender crumb that melts in your mouth. It’s an easy-to-make treat that strikes the perfect balance between sweet and refreshing, making it a guaranteed crowd-pleaser at any gathering or a simple, joyful indulgence on a quiet afternoon.
Ingredients You’ll Need
The beauty of this Pineapple Condensed Milk Cake Recipe lies in its simplicity—each ingredient is thoughtfully chosen to enhance the overall flavor and texture, creating a cake that’s both luscious and light. These kitchen staples come together effortlessly to deliver a dessert that feels special without demanding hours of preparation.
- Sweetened condensed milk (1 can, 14 oz): Adds rich sweetness and moisture that keeps the cake tender and delicious.
- Crushed pineapple, drained (1 ½ cups): Brings a fresh tropical zing that balances the sweetness and adds natural juiciness.
- Large eggs (3): Provide structure and help the cake rise beautifully.
- All-purpose flour (1 ½ cups): The base of the cake’s tender crumb—make sure to sift for a light texture.
- Baking powder (1 tsp): Gives the cake that perfect rise and fluffiness.
- Melted butter (½ cup): Enriches the batter with a silky richness and golden crust.
- Vanilla extract (1 tsp): Adds a warm, aromatic note that complements the pineapple perfectly.
- Pinch of salt: Enhances all the flavors, balancing out the sweetness.
How to Make Pineapple Condensed Milk Cake Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to a cozy 350°F (175°C). Whether you grease the pan or line it with parchment paper, make sure your 9×9-inch baking pan is ready to accept the luscious batter to come.
Step 2: Mix the Wet Ingredients
Combine the sweetened condensed milk, eggs, melted butter, vanilla extract, and drained crushed pineapple in a large mixing bowl. Whisk them together until smooth and homogenous. The pineapple pieces might add a bit of texture, which is part of the cake’s charm.
Step 3: Incorporate the Dry Ingredients
In a separate bowl, sift together the flour, baking powder, and a pinch of salt. Gradually fold these dry ingredients into the wet mixture, being careful not to overmix. This gentle folding ensures a tender crumb rather than a tough cake.
Step 4: Pour and Spread the Batter
Transfer the batter into your prepared pan, evenly spreading it out with a spatula to ensure consistent baking and a beautiful shape for slicing later.
Step 5: Bake to Golden Perfection
Slide the pan into the oven and let it bake for 40 to 45 minutes. You’ll know it’s ready when the top turns a lovely golden brown and a toothpick inserted in the center comes out clean.
Step 6: Cool and Slice
Allow the cake to cool completely in the pan. This step is important to let the flavors meld and the texture set. Once cooled, slice into 9 deliciously inviting squares ready to be enjoyed.
How to Serve Pineapple Condensed Milk Cake Recipe
Garnishes
While this cake is amazing on its own, adding a touch of whipped cream or a sprinkle of toasted coconut flakes on top can really elevate the experience. Fresh pineapple wedges or a drizzle of caramel sauce are delightful additions that enhance the tropical vibe.
Side Dishes
Pairing this cake with a cup of strong coffee or a light, fruity tea creates a perfect balance, cutting through the sweetness and highlighting the cake’s exotic pineapple notes. For a more indulgent treat, serve alongside vanilla ice cream or a creamy coconut custard.
Creative Ways to Present
Try serving your Pineapple Condensed Milk Cake Recipe in individual glass jars layered with whipped cream and fresh pineapple chunks for a fun, portable dessert. Another idea is to top each square with a maraschino cherry and a tiny umbrella for an adorable, tiki-inspired presentation.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, wrap the cake tightly in plastic wrap and keep it in an airtight container. Stored in the refrigerator, it will remain moist and flavorful for up to 3 days, perfect for grabbing a sweet bite anytime.
Freezing
This Pineapple Condensed Milk Cake Recipe freezes beautifully. Slice the cake into squares before freezing, then place them on a baking sheet to freeze individually. Once solid, transfer to a freezer-safe bag or container for up to 2 months. Thaw in the fridge overnight before serving.
Reheating
To enjoy your cake warm, gently reheat slices in the microwave for 15 to 20 seconds. Warmer cake brings out the rich condensed milk flavor and softens the crumb, making it feel freshly baked.
FAQs
Can I use fresh pineapple instead of canned crushed pineapple?
Absolutely! Just make sure to finely crush the fresh pineapple and drain it well to avoid excess moisture. Fresh pineapple adds a vibrant flavor that’s hard to beat.
Is it possible to make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free baking blend of equal measure. Keep an eye on the texture as gluten-free flours can sometimes affect moisture absorption.
Can I replace the butter with oil?
Butter adds richness and a slight crispness to the cake edges, but you can replace it with a mild-flavored oil like canola or vegetable oil. Use the same amount, but note the texture may be a bit more moist and less dense.
What if I don’t have sweetened condensed milk on hand?
Sweetened condensed milk is key to this recipe’s creamy sweetness. If you’re out, you can make a quick substitute by simmering evaporated milk with sugar until thickened, but this adds time and effort.
How do I know when the cake is fully baked?
A simple toothpick test works wonders here: insert a toothpick in the center, and if it comes out clean or with just a few moist crumbs, your cake is perfectly baked and ready to come out.
Final Thoughts
There’s something truly comforting and joyous about making the Pineapple Condensed Milk Cake Recipe from start to finish. It’s a beautiful combination of tropical freshness and indulgent sweetness that’s as effortless to bake as it is delightful to eat. Whether you’re sharing it with loved ones or savoring a quiet moment with a sweet slice and a warm drink, this cake never fails to brighten the day. Don’t wait to give it a try—it’s a treasure you’ll want to keep in your baking repertoire forever.
Print
Pineapple Condensed Milk Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 9 squares
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Pineapple Condensed Milk Cake is a moist, sweet dessert featuring the tropical flavor of crushed pineapple combined with creamy condensed milk. Baked to golden perfection, it’s easy to prepare and perfect for any occasion—delivering a tender crumb and luscious taste in every bite.
Ingredients
Wet Ingredients
- 1 can (14 oz) sweetened condensed milk
- 1 ½ cups crushed pineapple, drained
- 3 large eggs
- ½ cup melted butter
- 1 tsp vanilla extract
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- Pinch of salt
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Grease or line a 9×9-inch baking pan with parchment paper for easy removal.
- Mix Wet Ingredients: In a large mixing bowl, combine the sweetened condensed milk, eggs, melted butter, vanilla extract, and drained crushed pineapple. Stir until the mixture is smooth and well blended.
- Sift and Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and a pinch of salt. Gradually fold the dry ingredients into the wet mixture, mixing gently until just combined to avoid overworking the batter.
- Pour Batter into Pan: Pour the prepared batter evenly into the greased or lined baking pan, smoothing the top with a spatula for uniform baking.
- Bake the Cake: Bake for 40 to 45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Oven times may vary, so start checking at 40 minutes.
- Cool and Serve: Allow the cake to cool completely in the pan on a wire rack. Once cooled, slice the cake into 9 equal squares and serve.
Notes
- Ensure the crushed pineapple is well drained to prevent excess moisture in the cake.
- Do not overmix the batter to maintain a tender texture.
- Use room temperature eggs for better integration.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- For a dairy-free version, substitute butter with a plant-based alternative and use vegan condensed milk.
