Name: Pineapple Condensed Milk Cake Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 1½ cups all-purpose flour; 2 teaspoons baking powder; ½ teaspoon salt; ½ cup unsalted butter, softened; ¾ cup sweetened condensed milk; 3 large eggs; 1 teaspoon vanilla extract; 1 cup crushed pineapple (drained); ¼ cup pineapple juice (reserved from draining); ¼ cup granulated sugar (optional, for added sweetness); powdered sugar for dusting (optional)

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If you love dreamy, ultra-moist bakes packed with fruity sunshine, you’re about to fall hard for this Pineapple Condensed Milk Cake. Imagine the silky richness of sweetened condensed milk meeting the tang and cheer of pineapple, all enveloped in a buttery crumb that’s impossible to resist. Whether you’re treating your family after a long day or dazzling friends at your next get-together, this cake is the effortless showstopper you’ll find yourself making again and again.

Pineapple Condensed Milk Cake Recipe - Recipe Image

Ingredients You’ll Need

The magic of Pineapple Condensed Milk Cake is in how just a handful of familiar pantry staples come together to create something so luxurious. Each ingredient brings its own little spark—adding flavor, structure, and that signature tropical character. Here’s what you’ll need, with a few extra tips for the tastiest results:

All-purpose flour: The sturdy base of the cake, giving it that tender but sliceable crumb.
Baking powder: A little lift goes a long way in making the cake perfectly fluffy and not too dense.
Salt: A pinch of salt balances the sweetness and actually intensifies all the other flavors.
Unsalted butter, softened: Creamy butter makes for a rich, melt-in-your-mouth texture—soften it well before creaming!
Sweetened condensed milk: The key ingredient for moisture and rich, caramelized sweetness—no need to add much extra sugar unless you have a real sweet tooth.
Large eggs: Eggs bind everything together and help the cake set while keeping it light and tender.
Vanilla extract: Just a teaspoon brings an aromatic warmth and rounds out the tropical flavors.
Crushed pineapple (drained): This brings juicy bursts to every bite—make sure to drain for the right texture.
Pineapple juice (reserved from draining): Don’t toss that liquid gold! It adds an extra punch of pineapple flavor throughout the cake.
Granulated sugar (optional): Only add if you’d like things extra sweet—most folks find the condensed milk enough.
Powdered sugar for dusting (optional): A little snowy flourish on top makes for a stunning presentation.

How to Make Pineapple Condensed Milk Cake

Step 1: Prep Your Pan and Oven

Let’s get your cake off to a flying start! Preheat your oven to 350°F (175°C) and give your 9-inch round or square cake pan a generous greasing. This ensures a golden edge and a cake that slips out like a dream after baking.

Step 2: Mix the Dry Ingredients

Grab a medium bowl and whisk together your all-purpose flour, baking powder, and salt. This simple step disperses the rising agent evenly, setting you up for a cake that bakes up tall and even.

Step 3: Cream the Butter and Condensed Milk

In a large mixing bowl, combine the softened butter and sweetened condensed milk. Use an electric mixer or sturdy whisk to beat until the mixture is light, pale, and insanely smooth—this adds air and gives the Pineapple Condensed Milk Cake its plush crumb.

Step 4: Add Eggs and Flavors

Beat in the eggs one at a time, ensuring each is fully incorporated for a creamy, cohesive mixture. Then stir in the vanilla extract and reserved pineapple juice, soaking the batter with sweet tropical notes.

Step 5: Combine Wet and Dry Ingredients

Add your dry ingredient mix to the wet ingredients gradually, stirring just until everything is combined. Avoid overmixing—this keeps the cake as tender as possible. If using, sprinkle in the optional sugar here for a touch more sweetness.

Step 6: Fold in the Pineapple

Gently fold the drained crushed pineapple into the batter, making sure those juicy nuggets are evenly distributed. Every slice of your Pineapple Condensed Milk Cake will have pockets of pineapple bliss!

Step 7: Bake to Golden Perfection

Pour your batter into the prepared pan, smoothing the top for even baking. Slide it into the oven and bake for 35–40 minutes, or until a toothpick poked into the center comes out clean. The aroma at this stage is pure heaven.

Step 8: Cool and Finish

Once baked, let the cake cool in its pan for about 10 minutes—this helps it firm up and release cleanly. Transfer to a wire rack to cool completely. If you like, dust the top with a flutter of powdered sugar for an extra-special touch.

How to Serve Pineapple Condensed Milk Cake

Garnishes

A simple dusting of powdered sugar adds instant elegance to the Pineapple Condensed Milk Cake, but you can also pile on fresh pineapple tidbits, a scoop of whipped cream, or a sprinkle of toasted coconut for a tropical vibe no one will be able to resist.

Side Dishes

Pair your cake with a scoop of coconut ice cream or a handful of plump, fresh berries. The slight tartness balances out the cake’s sweetness and transforms dessert into something truly celebratory. For coffee lovers, a strong, hot brew brings out the nuanced vanilla in every bite.

Creative Ways to Present

Get playful with your Pineapple Condensed Milk Cake! Try slicing it into dainty bars for a tea party platter, stack slices with dollops of whipped cream and pineapple chunks for a rustic trifle, or even use a cookie cutter for fun shaped servings at a kid’s birthday party—the possibilities really are endless.

Pineapple Condensed Milk Cake: Make Ahead and Storage

Storing Leftovers

If you have extra slices (lucky you!), keep them in an airtight container at room temperature for up to two days. For maximum moistness, pop the whole cake—or individual slices—into the fridge and let them come to room temperature before enjoying.

Freezing

Need to save cake for later? Pineapple Condensed Milk Cake freezes beautifully. Wrap it tightly in plastic wrap and place in a freezer-safe bag or container for up to two months. Thaw overnight in the refrigerator and allow to warm up a bit on the counter before serving.

Reheating

While this cake is scrumptious straight from the fridge or at room temp, you can microwave individual slices for 10–15 seconds to revive that just-baked, aromatic softness. Be careful not to overheat so the crumb stays lovely and tender.

FAQs

Can I use fresh pineapple instead of canned?

You can absolutely use fresh pineapple—just chop it finely and be sure to drain any excess juice. The flavor will be even brighter, and you’ll get some extra texture in your Pineapple Condensed Milk Cake.

Is the extra sugar necessary?

Not at all! The sweetened condensed milk provides most of the sugar. Only add the optional granulated sugar if you prefer a distinctly sweeter dessert, especially if your pineapple isn’t very ripe.

Can the cake be made gluten-free?

Yes, simply substitute your favorite gluten-free 1:1 baking flour. The cake stays tender and moist, though texture may vary slightly depending on the flour you choose.

Why is my cake dense or gummy?

Overmixing the batter or not properly draining your pineapple can lead to a dense or slightly gummy texture. Be gentle with folding and measure ingredients carefully for a perfect Pineapple Condensed Milk Cake.

How do I know when the cake is done baking?

Check for a golden top and insert a toothpick in the center. If it comes out clean or with just a few moist crumbs, your cake is baked through! Avoid overbaking to keep it delightfully moist.

Final Thoughts

There you have it—everything you need to fall head-over-heels for Pineapple Condensed Milk Cake. Gather your ingredients, invite some friends, and enjoy a taste of tropical bliss that’s sure to become a family favorite. Give it a try and let that sweet pineapple sunshine brighten your day!

Pineapple Condensed Milk Cake Recipe

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4.7 from 24 reviews

Author: admin
Total Time: 55 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

Indulge in the tropical flavors of this Pineapple Condensed Milk Cake that is moist, sweet, and utterly delicious. This easy-to-make dessert is a perfect treat for any occasion.

Ingredients

Scale

Dry Ingredients:

1½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt

Wet Ingredients:

½ cup unsalted butter, softened
¾ cup sweetened condensed milk
3 large eggs
1 teaspoon vanilla extract
1 cup crushed pineapple (drained)
¼ cup pineapple juice (reserved from draining)
¼ cup granulated sugar (optional, for added sweetness)
powdered sugar for dusting (optional)

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 9-inch round or square cake pan.
Prepare dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
Mix wet ingredients: In a large mixing bowl, cream the softened butter with the condensed milk until smooth. Beat in the eggs one at a time, then add vanilla extract and pineapple juice.
Combine and bake: Gradually add the dry ingredients to the wet mixture, folding in the drained crushed pineapple. Pour the batter into the pan and bake for 35–40 minutes until a toothpick inserted into the center comes out clean.
Cool and serve: Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Dust with powdered sugar before serving if desired.

Notes

This cake is naturally moist and sweet but adding the optional sugar can enhance its sweetness.
For a tropical twist, consider topping with toasted coconut or serving with whipped cream.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American