Pineapple Condensed Milk Cake Recipe

When it comes to gloriously moist, fruit-packed cakes, the Pineapple Condensed Milk Cake is hands-down the treat you need at your next gathering. Bursting with sunny pineapple flavor and subtle tropical vibes, this cake boasts a luxurious crumb thanks to sweetened condensed milk and a buttery base. Whether you’re chasing that nostalgic bake-sale classic or surprising friends with something deliciously different, this cake delivers easy elegance with every slice — and it just might become your new signature dessert.

this Recipe

Ingredients You’ll Need

This recipe keeps things wonderfully simple, yet every single ingredient plays a key role in making this Pineapple Condensed Milk Cake absolutely irresistible. From the richness of condensed milk to the bright pop of pineapple, here’s how each ingredient shines.

• All-purpose flour: The sturdy foundation of your cake, providing just the right amount of structure for a delightfully tender crumb.
• Baking powder: Lifts and lightens the batter, ensuring you get a soft, fluffy cake without any heaviness.
• Salt: A pinch is all it takes to heighten and balance the sweetness, so every bite pops with flavor.
• Unsalted butter (softened): This adds rich, creamy flavor and helps the cake stay moist for days.
• Sweetened condensed milk (one 14 oz can): The star ingredient that makes the crumb velvety, extra moist, and exquisitely sweet without being cloying.
• Eggs: Provide stability, richness, and that beautiful golden color.
• Vanilla extract: Adds warmth and rounds out the tropical flavors with extra depth.
• Crushed pineapple (with juice): Delivers intense pineapple flavor and keeps every bite tender and juicy.
• Sweetened shredded coconut (optional): Fold some in for an extra hit of tropical delight and a bit of chewy texture, if you like.

How to Make Pineapple Condensed Milk Cake

Step 1: Prep the Oven and Pan

Start by preheating your oven to 350°F (175°C); a hot oven means an even rise and golden edges. Grab a 9-inch round or square cake pan and give it a generous coat of butter, nonstick spray, or even line it with parchment if you want super-easy releasing later. Trust me, you’ll want every piece intact!

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. Just a quick toss is all you need to combine everything evenly, which helps the cake bake up tall, light, and perfectly seasoned.

Step 3: Cream the Butter and Condensed Milk

In a large bowl, beat the softened butter until it’s smooth and creamy. Next, pour in the sweetened condensed milk and mix again until your batter looks silky and glossy — this combo is the magic behind the cake’s dreamy texture!

Step 4: Add Eggs and Vanilla

Beat in the eggs one at a time, mixing after each addition so everything blends together beautifully. The batter will start to look fluffy and pale. Finish by adding the vanilla extract for that irresistible bakery aroma.

Step 5: Stir in the Pineapple

Gently incorporate the crushed pineapple — juice and all! This ensures that big punch of flavor and extra moistness, turning the Pineapple Condensed Milk Cake into something special you’ll crave all year long.

Step 6: Combine Wet and Dry Ingredients

Add the mixed dry ingredients to your big bowl of wet ingredients and stir until just combined. Take care not to overmix; stop as soon as you don’t see streaks of flour, so the cake stays tender. Fold in the shredded coconut if you’re feeling extra tropical.

Step 7: Bake the Cake

Pour your luscious batter into the prepared pan, smoothing out the top. Pop it in the oven and bake for 35–40 minutes, or until a toothpick poked into the center comes out clean (a few moist crumbs are perfect). Let the cake rest in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. And yes, it smells irresistible.

How to Serve Pineapple Condensed Milk Cake

Garnishes

You can sprinkle a snowy layer of powdered sugar, top with billowy whipped cream, or drizzle over a quick glaze made from pineapple juice and powdered sugar. For flair, try a few extra toasted coconut flakes or pineapple pieces right on top — it’s a feast for your eyes and your tastebuds.

Side Dishes

While the cake is certainly the star, a scoop of coconut or vanilla ice cream turns each slice into a dreamy, sun-kissed dessert. Alternatively, serve it with a bright fruit salad (think mango, kiwi, and orange) for a colorful table and a tropical escape in every bite.

Creative Ways to Present

If you want to wow your guests, cube Pineapple Condensed Milk Cake and layer it with whipped cream and pineapple chunks in dessert glasses for a stunning trifle. Or bake the batter as cupcakes for grab-and-go treats at potlucks and picnics. Even just a simple dusting of powdered sugar and some edible flowers can turn this cake into a showstopper.

Make Ahead and Storage

Storing Leftovers

You’ll be happy to know this cake stays moist and fresh for several days. Simply wrap any leftovers in plastic wrap or store in an airtight container, then refrigerate for up to 4 days. It’s fantastic cold, but you can let it come to room temperature if you prefer.

Freezing

If you’ve got extra Pineapple Condensed Milk Cake (lucky you!), wrap slices individually and tuck them into freezer-safe bags. It freezes beautifully for up to 2 months. When you’re ready for a slice, let it thaw overnight in the fridge or a few hours on the counter.

Reheating

To bring back that fresh-from-the-oven feel, warm slices gently in the microwave for about 10-15 seconds, or pop the cake (covered with foil) in a low oven for a few minutes. This revives the aroma and makes the cake extra inviting all over again.

FAQs

Can I use fresh pineapple instead of canned?

Absolutely! Just make sure your pineapple is well crushed and juicy. You’ll want to use the same amount (about 1 cup) and include any extra juice to keep the cake moist, but avoid adding so much that the batter becomes runny.

What pan sizes work best for this recipe?

A 9-inch round or square cake pan is ideal, but you can also use a loaf pan for a thicker, bakery-style cake (just increase the baking time a bit). Cupcake tins work great, too—just cut the baking time down to 18-22 minutes.

Can I make Pineapple Condensed Milk Cake without coconut?

Definitely! The coconut is totally optional, so leave it out if you’re not a fan or if someone has allergies. The cake stays delightfully moist and flavorful with or without it.

How can I tell when the cake is done baking?

Insert a toothpick in the center; if it comes out clean or with just a few moist crumbs attached, your Pineapple Condensed Milk Cake is ready. Be careful not to overbake, as that can dry out the crumb.

Is this cake suitable for special occasions?

Oh, absolutely! With its bright flavor, golden crumb, and gorgeous presentation, this cake is perfect for birthdays, potlucks, showers, and even holiday gatherings. Dress it up with your favorite garnishes for a genuinely festive showpiece.

Final Thoughts

If you’re searching for an easy, crowd-pleasing dessert that promises a taste of sunshine in every bite, you can’t go wrong with Pineapple Condensed Milk Cake. Gather your ingredients, follow these simple steps, and treat yourself (and your friends!) to a cake that’s sure to spark plenty of smiles and requests for the recipe.

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