If you’re looking for a dessert that feels like a tropical vacation in every bite, this Pineapple Condensed Milk Cake Recipe is about to become your new favorite. It’s a moist, tender cake that beautifully balances the sweet richness of condensed milk with the bright, tangy burst of crushed pineapple. The texture is soft and comforting, while the flavors mingle perfectly to offer a treat that’s both simple to make and spectacular to enjoy. Whether it’s a family gathering or a casual afternoon snack, this cake never fails to impress.
Ingredients You’ll Need
Gathering straightforward and pantry-friendly ingredients makes this cake a breeze to prepare. Each element plays a key role in crafting the perfect texture and flavor: moisture, sweetness, lift, and buttery richness combine effortlessly in this recipe.
- Sweetened condensed milk: Provides a creamy sweetness and moist texture without needing added sugar.
- Crushed pineapple, drained: Adds natural tang and juiciness for a fresh, tropical twist.
- Large eggs: Bind everything together and help the cake rise beautifully.
- All-purpose flour: Forms the cake’s soft, tender crumb when combined just right.
- Baking powder: Gives a gentle lift to keep the cake light and airy.
- Melted butter: Enhances flavor and adds richness for a truly moist bite.
- Vanilla extract: Brings a warm, comforting aroma and depth to the overall flavor.
- Pinch of salt: Balances sweetness and amplifies all the other flavors beautifully.
How to Make Pineapple Condensed Milk Cake Recipe
Step 1: Prepare Your Pan and Oven
First things first, preheat your oven to 350°F (175°C). Greasing or lining a 9×9-inch baking pan with parchment paper ensures your cake will come out clean and pristine once baked. This little prep step makes all the difference in presentation and ease.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, whisk together the sweetened condensed milk, eggs, melted butter, vanilla extract, and drained crushed pineapple until smooth. This mixture is where the magic starts, combining sweetness, moisture, and zing from the pineapple.
Step 3: Combine the Dry Ingredients
In a separate bowl, sift together the all-purpose flour, baking powder, and a pinch of salt. Sifting ensures there are no lumps and helps the ingredients distribute evenly throughout the batter.
Step 4: Fold Wet and Dry Ingredients
Gently fold the dry ingredients into the wet mixture until just combined. You want to be careful not to overmix here because that keeps your cake tender and soft rather than dense.
Step 5: Bake to Perfection
Pour your luscious batter into the prepared pan, spreading it out evenly. Bake for 40 to 45 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. The anticipation will be worth it!
Step 6: Cool and Slice
Allow the cake to cool completely in the pan. Cooling helps set the texture so it slices beautifully into 9 servings, each square bursting with pineapple goodness and that iconic condensed milk creaminess.
How to Serve Pineapple Condensed Milk Cake Recipe
Garnishes
Sprinkle a dusting of powdered sugar or a few toasted coconut flakes on top for an extra touch of elegance and texture. Fresh pineapple chunks or a dollop of whipped cream can also brighten the presentation and add a creamy contrast.
Side Dishes
This cake pairs wonderfully with a cup of strong coffee, exotic iced tea, or even a scoop of vanilla ice cream. The creamy, fruity sweetness of the cake harmonizes well with drinks or desserts that have contrasting boldness or coolness.
Creative Ways to Present
For a show-stopping dessert, consider serving the cake in a trifle dish layered with whipped cream and pineapple chunks. Alternatively, cut the cake into bite-sized squares and skewer them with fresh fruit for a fun and festive finger food option at parties.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Pineapple Condensed Milk Cake Recipe fresh by storing it in an airtight container at room temperature for up to two days, or refrigerate for up to a week. This helps retain its moist and tender crumb while allowing the flavors to meld even more.
Freezing
If you want to save some for later, wrap individual slices tightly in plastic wrap and place them inside a freezer-safe container or bag. The cake freezes well for up to 2 months. When thawed, it retains its delightful texture and taste almost as if freshly baked.
Reheating
To enjoy your cake warm, reheat slices gently in a microwave for 15-20 seconds or in a preheated oven at 300°F (150°C) for about 10 minutes. Warming brings back that just-baked softness and highlights the tropical aroma.
FAQs
Can I use fresh pineapple instead of canned crushed pineapple?
Absolutely! Just make sure to finely crush the fresh pineapple and drain any excess juice well to avoid making the batter too wet. Fresh pineapple will lend an even brighter flavor to your cake.
Is it possible to make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend that’s designed for baking. Be sure to check that your baking powder is gluten-free too for the best results.
Can I make this cake dairy-free?
While sweetened condensed milk and butter are key ingredients here, you can experiment with canned coconut condensed milk and plant-based butter substitutes to make a vegan or dairy-free version. Keep in mind this may alter the texture slightly.
How long does the Pineapple Condensed Milk Cake stay fresh?
Stored properly, the cake tastes best within 3 to 4 days when refrigerated. Beyond that, it might start to dry out, so be sure to enjoy it quickly or freeze extra portions.
Can I double this recipe for a larger cake?
Definitely! Just double all the ingredients and bake in a larger pan, such as a 9×13 inch, adjusting baking time slightly. Keep an eye on it as times may vary depending on your oven and pan size.
Final Thoughts
Sharing this Pineapple Condensed Milk Cake Recipe feels like sharing a slice of sunshine with friends and family. It’s easy to make yet bursting with rich, tropical flavor that comforts and delights every bite. Give it a try, and I promise you’ll find it hard to resist going back for seconds!
Print
Pineapple Condensed Milk Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Total Time: 55-60 minutes
- Yield: 9 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Pineapple Condensed Milk Cake is a moist and flavorful treat combining the sweetness of condensed milk with the tropical freshness of crushed pineapple. Perfect for a dessert or snack, this easy-to-make cake features a soft crumb and a delightful pineapple aroma, making it a crowd-pleaser for any occasion.
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 your oven to 350°F (175°C). Grease or line a 9×9-inch baking pan with parchment paper or butter to prevent sticking.
- 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 these dry ingredients into the wet mixture, stirring gently until just combined to avoid overmixing.
- Pour batter into pan. Transfer the batter evenly into the prepared baking pan, smoothing the surface to ensure an even bake.
- Bake the cake. Place the pan in the preheated oven and bake for 40 to 45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool and serve. Allow the cake to cool completely in the pan on a wire rack. Once cooled, cut into 9 squares and serve as a delightful dessert or snack.
Notes
- Ensure the crushed pineapple is well-drained to prevent excess moisture in the batter.
- Use room temperature eggs and melted butter to ensure a smooth batter and even baking.
- Do not overmix the batter as it can make the cake dense.
- For added flavor, sprinkle some shredded coconut or chopped nuts on top before baking if desired.
- Store any leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
