If you’re searching for a delightful dessert that combines tropical sweetness with creamy richness, this Pineapple Condensed Milk Cake Recipe is an absolute must-try. Imagine a tender, moist cake infused with the vibrant zing of crushed pineapple, perfectly balanced by the smooth sweetness of condensed milk. It’s incredibly simple to whip up, yet incredibly indulgent—perfect for sharing with family and friends or enjoying as a comforting treat any time of day.
Ingredients You’ll Need
Gathering these straightforward, accessible ingredients is all it takes to create magic in your kitchen. Each item plays a starring role in the texture, flavor, and aroma that make this cake so irresistible.
- Sweetened condensed milk (1 can, 14 oz): Provides natural sweetness and a luxuriously creamy texture that keeps the cake moist.
- Crushed pineapple, 1 ½ cups (drained): Adds a fresh, tangy fruitiness that brightens every bite without making it soggy.
- Large eggs (3): Act as a binder and contribute to the cake’s soft structure.
- All-purpose flour (1 ½ cups): The essential base that gives the cake its tender crumb.
- Baking powder (1 tsp): Ensures the cake rises just enough for a light, fluffy finish.
- Melted butter (½ cup): Adds richness and a subtle buttery flavor that rounds out the sweetness.
- Vanilla extract (1 tsp): Enhances the overall flavor with a warm, comforting aroma.
- Pinch of salt: Balances the sweetness and highlights the other flavors beautifully.
How to Make Pineapple Condensed Milk Cake Recipe
Step 1: Prepare the Oven and Pan
Start by preheating your oven to 350°F (175°C). This ensures it’s hot enough for the cake to bake evenly and develop a lovely golden crust. Grease or line a 9×9-inch baking pan with parchment paper, which makes for easy removal and clean slices later.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, whisk together the sweetened condensed milk, eggs, melted butter, and vanilla extract. Once smooth, gently fold in the drained crushed pineapple. This combination forms the flavorful, moist base of the cake, where the pineapple’s juicy notes blend beautifully with the creamy condensed milk.
Step 3: Combine the Dry Ingredients
In a separate bowl, sift the flour, baking powder, and salt to ensure your dry ingredients are evenly distributed and lump-free. This step is key to achieving a light texture without dense spots.
Step 4: Bring It All Together
Gradually fold the dry mixture into the wet ingredients. Be gentle here—overmixing can make the cake tough instead of tender. Just combine until there are no visible streaks of flour left, and your batter is ready.
Step 5: Bake to Perfection
Pour the batter evenly into your prepared pan and spread it out gently. Slide it into the oven and bake for 40 to 45 minutes. You’ll know it’s done when the cake’s top turns a pretty golden brown and a toothpick inserted in the center comes out clean. This is always the most exciting moment—knowing your efforts are about to be rewarded!
Step 6: Cool and Slice
Allow the cake to cool completely in the pan. Cooling lets the flavors settle and makes it easier to cut neat, delicious squares. Once cooled, slice into 9 portions and get ready to enjoy a slice of sunshine on your plate.
How to Serve Pineapple Condensed Milk Cake Recipe
Garnishes
To elevate this cake’s presentation, consider topping it with a dollop of whipped cream or a sprinkle of toasted coconut flakes. Fresh pineapple chunks or a drizzle of caramel sauce also make gorgeous accents, adding extra layers of flavor and visual appeal.
Side Dishes
Pineapple Condensed Milk Cake pairs wonderfully with a scoop of vanilla ice cream or a cup of freshly brewed coffee or tea. For brunch or special occasions, serve it alongside tropical fruit salad to complement its bright, tangy notes.
Creative Ways to Present
For a festive touch, cut the cake into bite-sized cubes and arrange them on a platter with cocktail picks—perfect finger food for gatherings. You can also layer crumbled cake with whipped cream and pineapple chunks in glasses to make deconstructed pineapple parfaits that impress every time.
Make Ahead and Storage
Storing Leftovers
Once cooled, store your Pineapple Condensed Milk Cake Recipe leftovers in an airtight container at room temperature for up to two days or refrigerated for up to five days. Keeping it sealed prevents the cake from drying out and preserves its moist texture.
Freezing
You can freeze the cake for longer storage by wrapping it tightly in plastic wrap and aluminum foil. Freeze for up to two months. When ready to eat, thaw it overnight in the fridge and enjoy as if freshly baked.
Reheating
To bring back the cake’s freshness, warm individual slices in the microwave for 15-20 seconds or in a low-temperature oven for 5-7 minutes. This will revive the softness and amplify the lovely aromas before serving.
FAQs
Can I use fresh pineapple instead of canned crushed pineapple?
Absolutely! Fresh pineapple works wonderfully as long as you drain the juice well. Too much moisture can affect the cake’s texture, so pat the pineapple dry before adding it to the batter.
Is it possible to make this cake gluten-free?
Yes, by substituting the all-purpose flour with a gluten-free flour blend that includes xanthan gum, you can adapt the recipe without compromising the moist, fluffy texture.
Can I replace the butter with oil?
Butter lends a distinct, rich flavor to the cake, but if you prefer, you can use an equal amount of a neutral oil like vegetable or canola oil. This might make the cake slightly lighter, though the buttery notes will be less pronounced.
How long does this cake stay fresh at room temperature?
When stored properly in an airtight container, it stays fresh for around two days at room temperature. After that, refrigeration is recommended to maintain moisture and freshness.
What can I do if I want the cake sweeter or less sweet?
The condensed milk already adds sweetness, but if you prefer a sweeter cake, you can add a couple of tablespoons of sugar to the batter. Conversely, to tone down the sweetness, reduce the vanilla extract slightly or add a hint more salt to balance flavors.
Final Thoughts
From start to finish, this Pineapple Condensed Milk Cake Recipe is a joy to make and an even greater joy to eat. It’s a perfect example of how simple ingredients can come together to create an unforgettable dessert experience. So, why not treat yourself and your loved ones to a slice of tropical bliss today? I promise you will come back to this recipe again and again!
Print
Pineapple Condensed Milk Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Total Time: 55 minutes
- Yield: 9 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Pineapple Condensed Milk Cake is a moist, tender dessert that combines the sweetness of condensed milk with the tropical flavor of crushed pineapple. Perfectly balanced with a hint of vanilla and a soft crumb, this easy-to-make cake is ideal for any occasion and yields 9 generous servings.
Ingredients
Wet Ingredients
- 1 can (14 oz) sweetened condensed milk
- 3 large eggs
- ½ cup melted butter
- 1 tsp vanilla extract
- 1 ½ cups crushed pineapple, drained
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- Pinch of salt
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan or line it with parchment paper to prevent sticking.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the sweetened condensed milk, eggs, melted butter, vanilla extract, and drained crushed pineapple until the mixture is smooth and well combined.
- Sift Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and a pinch of salt to ensure even distribution and a light texture.
- Combine Wet and Dry Mixtures: Gradually fold the dry ingredients into the wet mixture using a spatula or spoon, stirring gently until just combined. Avoid overmixing to keep the cake tender.
- Pour Batter and Bake: Pour the batter evenly into the prepared baking pan, spreading it out with a spatula. Place the pan in the preheated oven and bake for 40-45 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Cool and Serve: Remove the cake from the oven and allow it to cool completely in the pan on a wire rack. Once cool, slice into 9 squares and serve.
Notes
- Make sure to drain the crushed pineapple well to prevent excess moisture from making the cake soggy.
- Use room temperature eggs for better incorporation.
- You can add a pinch of cinnamon or nutmeg for an extra flavor twist.
- The cake can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- For an extra touch, drizzle some pineapple glaze or dust with powdered sugar before serving.
