If you have a soft spot for tropical flavors and creamy sweets, then this Pineapple Condensed Milk Cake Recipe is absolutely going to steal your heart. Imagine biting into a perfectly moist, tender cake infused with the natural sweetness and zing of crushed pineapple, complemented by the rich, velvety touch of condensed milk. It’s a wonderful harmony of bright, fresh fruit and luscious textures that makes every slice feel like a little celebration. Whether you’re making it for an afternoon treat or a special occasion dessert, this cake is comfort food with a sunny twist you’ll want to come back to again and again.
Ingredients You’ll Need
The magic of this Pineapple Condensed Milk Cake Recipe lies in its simple, wholesome ingredients, each playing a crucial role in building flavor and texture. These pantry staples work together to create a cake that’s moist, tender, and beautifully balanced.
- All-purpose flour (1 1/2 cups): Provides the structure for the cake, ensuring a soft but stable crumb.
- Baking powder (1 1/2 teaspoons): Adds the essential lift and lightness to make the cake fluffy.
- Salt (1/4 teaspoon): Enhances the sweetness and rounds out the flavors perfectly.
- Unsalted butter (1/2 cup, softened): Adds richness and moistness, contributing to the cake’s tender crumb.
- Granulated sugar (1/2 cup): Sweetens the cake and helps create a delightful golden crust.
- Large eggs (3): Bind everything together and add moisture and body to the batter.
- Sweetened condensed milk (1/2 cup): The secret to decadence and extra creaminess, infusing the cake with a luscious texture.
- Vanilla extract (1 teaspoon): Brings warmth and depth to the flavor profile.
- Crushed pineapple (1 cup, drained): The star ingredient that delivers juicy, tropical brightness in every bite.
- Reserved pineapple juice (2 tablespoons): Adds extra pineapple flavor and moisture to balance the cake.
How to Make Pineapple Condensed Milk Cake Recipe
Step 1: Prep Your Oven and Dry Ingredients
Start by preheating your oven to 350°F (175°C) to ensure it’s ready to go when your batter is mixed. Prepare your baking pan by greasing and lining a 9×5-inch loaf pan or an 8-inch round cake pan with parchment paper to prevent sticking. In a medium bowl, whisk together the flour, baking powder, and salt—this blend of dry ingredients is what makes your cake rise beautifully and keeps the texture light.
Step 2: Cream Butter and Sugar
Grab a large bowl and cream your softened unsalted butter with granulated sugar until the mixture becomes light and fluffy. This step is essential as it incorporates air into the batter, making every slice airy and soft. Be patient here—good creaming makes a noticeable difference in the final cake texture.
Step 3: Incorporate Eggs and Wet Ingredients
Next, add eggs one at a time, mixing well after each addition to create a smooth, emulsified batter. Then stir in the sweetened condensed milk, vanilla extract, reserved pineapple juice, and crushed pineapple. These wet ingredients bring moisture and a tropical sweetness that will make your cake irresistibly tender and flavorful.
Step 4: Combine Wet and Dry Mixtures
Gradually fold the dry ingredients into your wet batter. Take care to fold just until everything is combined—overmixing can lead to a dense texture, and we want this cake to be light and tender. Once the batter is evenly mixed, pour it into your prepared pan and smooth the top with a spatula for an even bake.
Step 5: Bake to Perfection
Pop the pan in the oven and bake for 45 to 50 minutes. Keep an eye on it starting around 40 minutes and test its doneness by inserting a toothpick in the center—when it comes out clean, your cake is ready. Once baked, let it cool in the pan for 10 minutes before transferring to a wire rack. This resting time helps the cake settle and makes it easier to remove from the pan.
Step 6: Optional Topping Drizzle
For an extra touch of indulgence, whisk together 1/4 cup sweetened condensed milk with the 2 tablespoons of reserved pineapple juice, then drizzle this sweet glaze over your warm or cooled cake. Garnishing with pineapple chunks or toasted coconut adds delightful texture and a lovely tropical finish, making this cake truly stand out.
How to Serve Pineapple Condensed Milk Cake Recipe
Garnishes
Garnishing this cake can turn a simple slice into an elegant treat. Fresh pineapple chunks add a juicy burst of flavor, while toasted coconut flakes provide a subtle crunch and a nutty aroma. Both options echo the tropical theme and make each serving feel special, perfect for sharing with friends or family.
Side Dishes
This cake is delicious on its own but pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream to cool down the natural sweetness. If you are serving it for an afternoon brunch, fresh berries or a light tropical fruit salad bring extra color and enhance the fresh fruit vibe of the dish.
Creative Ways to Present
For a fun twist, slice the cake into small squares and serve as bite-sized treats on toothpicks at parties. Alternatively, layer slices with some coconut cream and pineapple chunks to create a deconstructed pineapple trifle. These ideas will delight guests and showcase this Pineapple Condensed Milk Cake Recipe’s versatility.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, cover the cake tightly at room temperature and it will stay moist and flavorful for up to 3 days. For longer shelf life, store it in an airtight container in the refrigerator, where it can last about a week without losing that perfect texture.
Freezing
This cake freezes beautifully if you want to save some for later. Wrap it tightly in plastic wrap and then in foil to prevent freezer burn. When frozen this way, it keeps well for up to 2 months. Just thaw overnight in the refrigerator before serving.
Reheating
To refresh the cake and bring back its moistness, warm a slice slightly in the microwave for about 10 to 15 seconds. This gentle reheating enhances the flavors and softens the texture, almost like a freshly baked slice every time.
FAQs
Can I use fresh pineapple instead of canned crushed pineapple?
Absolutely! Fresh pineapple works wonderfully—just make sure to drain it well to avoid excess moisture, which could affect the cake’s texture.
Is it okay to substitute butter with oil?
You can swap butter for a neutral oil like vegetable or canola oil, but it might slightly change the flavor and texture, making it a bit denser and less rich.
Do I have to use sweetened condensed milk?
The sweetened condensed milk is what keeps the cake so moist and adds that luscious sweetness, so while you could try alternatives, it’s best to use the condensed milk for authentic results.
Can I make this cake gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free baking flour blend and check that it includes xanthan gum for structure—this will maintain a tenderness similar to the original recipe.
How long does this cake last at room temperature?
Stored covered at room temperature, the cake stays fresh and moist for up to 3 days. Beyond that, refrigeration is recommended to maintain freshness.
Final Thoughts
If you’re craving something that combines tropical fruitiness with a comforting, creamy texture, you have to try this Pineapple Condensed Milk Cake Recipe. It’s incredibly easy to make yet impressively delicious, perfect for sharing or simply treating yourself. Once you taste this cake, it will become one of those treasured recipes you keep returning to, ready to brighten any occasion or just your everyday moments with a sunny burst of pineapple goodness.
Print
Pineapple Condensed Milk Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Pineapple Condensed Milk Cake is a moist and tropical dessert featuring sweet crushed pineapple and rich sweetened condensed milk. Perfectly spiced with vanilla and baked to golden perfection, this easy-to-make cake is topped with a luscious pineapple drizzle and optional pineapple chunks or toasted coconut for extra flavor and texture.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 3 large eggs
- 1/2 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 cup crushed pineapple, drained (reserve juice)
- 2 tablespoons reserved pineapple juice
Optional Topping
- 1/4 cup sweetened condensed milk
- 2 tablespoons reserved pineapple juice
- Pineapple chunks or toasted coconut for garnish
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan or an 8-inch round cake pan with parchment paper to prevent sticking and ensure easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures even distribution of leavening agents and salt throughout the batter.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened unsalted butter and granulated sugar until light and fluffy. This process incorporates air, helping to produce a tender cake crumb.
- Add Eggs: Add the eggs one at a time to the creamed butter and sugar, beating well after each addition to fully incorporate and create a smooth mixture.
- Combine Wet Ingredients: Stir in the sweetened condensed milk, vanilla extract, reserved pineapple juice, and crushed drained pineapple into the batter. This mixture adds moisture and tropical flavor.
- Fold in Dry Ingredients: Gradually fold the whisked dry ingredients into the wet mixture. Mix until just combined to avoid overworking the batter and maintain cake tenderness.
- Pour Batter and Bake: Pour the batter into the prepared pan, smoothing the top with a spatula. Bake in the preheated oven for 45–50 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Cool the Cake: Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer the cake to a wire rack to cool completely, preventing sogginess from residual steam.
- Prepare and Add Optional Topping: For an extra moist and flavorful finish, whisk together 1/4 cup sweetened condensed milk and 2 tablespoons reserved pineapple juice. Drizzle the mixture over the warm or cooled cake. Garnish with pineapple chunks or toasted coconut if desired for added texture and tropical flair.
Notes
- This cake is naturally moist from the condensed milk and pineapple and develops even more flavor when allowed to rest overnight.
- Store the cake covered at room temperature for up to 3 days or refrigerate to extend freshness.
- Using drained crushed pineapple and reserved juice helps maintain the right texture without making the batter too wet.
- You can substitute toasted coconut with chopped nuts for an alternative garnish.
