The Pineapple Condensed Milk Cake is a true gem when it comes to easy, crowd-pleasing desserts. Imagine lush, sun-ripened pineapple mingling with decadently creamy sweetened condensed milk—each bite is a soft, moist celebration of tropical flavor, with just enough richness to feel wonderfully indulgent. If you’re longing for a cake that’s effortless yet impressive, this is the recipe you’ll want to make again and again for family get-togethers, casual weeknight treats, or even potlucks. Sometimes, the simplest ingredients really do yield the most unforgettable results!
Ingredients You’ll Need
The magic of Pineapple Condensed Milk Cake lies in its handful of staple ingredients. Each plays a starring role in building up the cake’s unique flavor, ensuring a tender crumb and a sweet, tropical personality with every mouthful.
- Sweetened condensed milk: Provides a luscious, creamy body and infuses the cake with gentle caramelized sweetness.
- Crushed pineapple with juice: Packs every bite with juicy, tangy fruit flavor and keeps the cake incredibly moist.
- Large eggs: Bind the batter and give the cake structure and richness.
- Unsalted butter (melted): Melds all the flavors and delivers a subtly nutty depth, especially if you opt for browned butter.
- Vanilla extract: Enhances the overall aroma and smooths out the tropical and creamy notes.
- All-purpose flour: Forms the foundation of the crumb, providing soft structure without being heavy.
- Baking powder: Lifts the batter for a light, tender rise.
- Salt: Balances the sweetness and brings out the flavors of pineapple and coconut.
- Shredded coconut (optional, for topping): Adds crunch and a toasted tropical finish if you want a little flair on top.
How to Make Pineapple Condensed Milk Cake
Step 1: Prep Your Baking Dish
Preheat your oven to 350°F (175°C) and generously grease a 9×13-inch baking dish. A little extra butter or nonstick spray goes a long way in helping your Pineapple Condensed Milk Cake release easily and ensuring those corners come out golden but never stuck.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, whisk together the sweetened condensed milk, crushed pineapple with its juice, eggs, melted butter, and vanilla extract. Don’t be shy—get everything perfectly combined so the batter will bake up evenly decadent, with tropical goodness in every bite.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. This quick step ensures that the leavener and salt disperse evenly, setting the stage for a consistent rise and balanced flavor in your Pineapple Condensed Milk Cake.
Step 4: Bring It All Together
Gently fold the dry ingredients into the wet mixture in batches, taking care not to overmix. You want everything just combined—overmixing could make the cake tough, and you’re aiming for cloudlike softness here.
Step 5: Fill the Pan and Bake
Pour the batter into your prepared baking dish and use a spatula to spread it evenly to the edges. Slide it into your preheated oven and bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. For that optional coconut twist, sprinkle shredded coconut over the top during the last 10 minutes of baking for beautiful golden toasty bits.
Step 6: Cool and Slice
Allow your cake to cool in the pan for at least 15 minutes—it’s wonderfully moist, so this patience prevents crumbling. Once slightly cooled, slice into squares and get ready for rave reviews around your table.
How to Serve Pineapple Condensed Milk Cake
Garnishes
A light dusting of powdered sugar creates a lovely, snowy contrast to the golden top of the Pineapple Condensed Milk Cake. If you’re feeling extra, a simple vanilla glaze drizzled over the top or a scattering of fresh pineapple tidbits makes for an eye-catching finish. For the coconut lovers, those toasty flakes baked in the final minutes add irresistible texture and aroma.
Side Dishes
Serve each piece alongside a scoop of creamy vanilla ice cream or a dollop of whipped cream for maximum indulgence. If you want to balance out the sweetness, a vibrant mango or kiwi salad brings another pop of tropical flair to the plate.
Creative Ways to Present
Try cutting the cake into neat cubes and serving on skewers with fresh fruit for a fun party dessert platter. For picnics, individual cupcake liners or jars filled with cake and a swirl of cream let you pack that Pineapple Condensed Milk Cake charm to go. Looking to wow? Layer pieces with chilled custard or yogurt in parfait glasses for a make-ahead tropical trifle.
Make Ahead and Storage
Storing Leftovers
Store leftover Pineapple Condensed Milk Cake covered tightly at room temperature for up to two days, or in the refrigerator for up to five days. The cake stays luscious and moist—just be sure to protect it from drying out by using plastic wrap or an airtight container.
Freezing
Yes, you can freeze Pineapple Condensed Milk Cake! Wrap cooled squares individually in plastic wrap, then foil, and store them in a zip-top freezer bag for up to 2 months. Thaw overnight in the fridge or at room temperature for a treat that tastes as fresh as the day you made it.
Reheating
Warm leftover cake gently in the microwave or covered in a 300°F oven for a few minutes, just until heated through. This brings back that soft, just-baked texture, especially if you’re serving it with a scoop of ice cream or fresh fruit.
FAQs
Can I use fresh pineapple instead of canned?
Absolutely! Just finely chop the pineapple and include all its juice for moisture. You’ll want roughly the same weight as the canned version, and taste to adjust sweetness, since fresh pineapple can vary.
How can I make this recipe gluten-free?
Swap in your favorite 1-to-1 gluten-free all-purpose flour blend for the regular flour; your Pineapple Condensed Milk Cake will still be beautifully moist and flavorful.
Is the shredded coconut essential?
Not at all! The coconut is purely optional and simply adds a crunchy, tropical topping. The cake will taste wonderful with or without it.
Can I make Pineapple Condensed Milk Cake in advance?
Definitely! This cake is perfect for making the night before. Just cover it well after cooling, and it will remain moist and delicious for your next-day event or breakfast treat.
What’s the best way to avoid overbaking?
Start checking doneness at the 35-minute mark by inserting a toothpick in the center; it should come out clean or with a few moist crumbs. Ovens can run hot, so keep a close eye and remove from heat as soon as it’s done for perfect results.
Final Thoughts
If you’re looking for a dessert that brings joy, sunshine, and nostalgic comfort, make this Pineapple Condensed Milk Cake part of your baking repertoire. It’s a guaranteed hit with family and friends, and I can’t wait for you to experience just how delightful and easy homemade cake can be!
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Pineapple Condensed Milk Cake Recipe
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in a tropical delight with this Pineapple Condensed Milk Cake. Moist and bursting with flavor, this easy-to-make dessert is perfect for any occasion.
Ingredients
For the Cake:
- 1 can (14 ounces) sweetened condensed milk
- 1 can (20 ounces) crushed pineapple with juice
- 3 large eggs
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
For Topping (Optional):
- 1/2 cup shredded coconut
Instructions
- Preheat and Prepare: Preheat oven to 350°F. Grease a 9×13-inch baking dish.
- Mix Wet Ingredients: In a large bowl, combine condensed milk, crushed pineapple, eggs, melted butter, and vanilla extract.
- Combine Dry Ingredients: In another bowl, mix flour, baking powder, and salt. Gradually fold into wet mixture.
- Bake: Spread batter evenly in dish. Bake for 35-40 minutes until a toothpick comes out clean.
- Add Topping: Sprinkle shredded coconut on top during the last 10 minutes of baking if desired.
- Serve: Cool slightly, slice, and enjoy!
Notes
- This cake is delicious on its own but can be dusted with powdered sugar or glazed for extra sweetness.
- For a deeper flavor, consider using browned butter instead of melted butter.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 24g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
