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
Scale
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.
