Pineapple Condensed Milk Cake Recipe
Indulge in the tropical flavors of this Pineapple Condensed Milk Cake that’s moist, flavorful, and easy to make. With a hint of coconut and a luscious pineapple tang, this dessert is perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8–10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
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Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients:
- 1/2 cup unsalted butter (softened)
- 1 (14 oz) can sweetened condensed milk
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup crushed pineapple (with juice, not drained)
- Optional: 1/2 cup sweetened shredded coconut
Instructions
- Preheat and Prepare: Preheat oven to 350°F (175°C) and grease a 9-inch round or square cake pan.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt.
- Combine Wet Ingredients: In a large bowl, beat softened butter until creamy. Add condensed milk, mix until smooth, then beat in eggs one at a time. Add vanilla and stir in crushed pineapple with juice.
- Combine and Bake: Add dry ingredients to the wet mixture, stir until combined. Fold in shredded coconut if using. Pour batter into prepared pan, smooth top, and bake for 35–40 minutes until a toothpick comes out clean.
- Cool and Serve: Let cake cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- For a tropical twist, top with a glaze made from powdered sugar and pineapple juice or a dollop of whipped cream.
- Cake can be stored in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 29g
- Sodium: 170mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg
