If you are searching for a dessert that perfectly blends tropical brightness with a delightfully moist texture, then you’ve got to try this Pineapple Condensed Milk Cake Recipe. This cake is a sensational treat, where crushed pineapple and sweetened condensed milk come together to create an irresistibly soft and flavorful masterpiece. Every bite delivers a harmonious balance of sweetness and tang, wrapped in a tender crumb that makes it nothing short of a favorite for any occasion. I promise, once you try this recipe, it will become your go-to for festive gatherings or simply a cozy afternoon treat.
Ingredients You’ll Need
These ingredients may seem simple, but each plays a crucial role in crafting the perfect Pineapple Condensed Milk Cake Recipe. They come together to bring moisture, fluffiness, and that unmistakable tropical flair you crave.
- 1½ cups all-purpose flour: The base that gives the cake structure and a soft crumb.
- 2 teaspoons baking powder: Helps the cake rise to a light and airy texture.
- ½ teaspoon salt: Balances sweetness and enhances flavor depth.
- ½ cup unsalted butter, softened: Adds richness and tenderness to the cake.
- ¾ cup sweetened condensed milk: Brings creamy sweetness and keeps the cake moist.
- 3 large eggs: Bind the ingredients and contribute to the cake’s fluffiness.
- 1 teaspoon vanilla extract: Enhances all the flavors with a subtle, warm aroma.
- 1 cup crushed pineapple (drained): Infuses the cake with juicy tropical flavor and texture.
- ¼ cup pineapple juice (reserved from draining): Adds a bit of tang and moisture to the batter.
- ¼ cup granulated sugar (optional): For those who prefer an extra sweet touch.
- Powdered sugar for dusting (optional): A pretty finish that adds a gentle sweetness.
How to Make Pineapple Condensed Milk Cake Recipe
Step 1: Prepare Your Pan and Preheat the Oven
Start by preheating your oven to 350°F (175°C) and grease a 9-inch round or square cake pan. This ensures your cake has a non-stick surface and bakes evenly, setting the stage for baking success.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Combining these first not only helps distribute the leavening agent evenly but also prevents clumping, so your cake’s crumb is perfectly tender.
Step 3: Cream Butter and Condensed Milk
In a large mixing bowl, beat the softened butter with the sweetened condensed milk until you achieve a smooth, creamy mixture. This step builds the rich foundation of flavor and moisture vital to the cake’s luscious texture.
Step 4: Add Eggs and Vanilla
Beat in the eggs one at a time, allowing each to blend fully before adding the next. Then stir in the vanilla extract and the reserved pineapple juice, which brings a subtle fruitiness that brightens the batter.
Step 5: Combine Dry and Wet Ingredients
Gradually add your flour mixture to the wet ingredients, mixing just until everything comes together. Overmixing here can make the cake dense, so be gentle.
Step 6: Fold in the Pineapple
Carefully fold in the drained crushed pineapple. This little addition ensures bursts of juicy tropical flavor in every forkful without weighing down the batter.
Step 7: Bake to Perfection
Pour the batter into your prepared pan, smoothing the top with a spatula. Bake for 35 to 40 minutes until a toothpick inserted in the center comes out clean. Once done, let the cake cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
How to Serve Pineapple Condensed Milk Cake Recipe
Garnishes
Adding a dusting of powdered sugar is simple yet elegant, perfect for highlighting the cake’s golden color. For an extra tropical touch, sprinkle toasted coconut flakes on top or add a dollop of whipped cream for an indulgent finish.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla ice cream or a refreshing fruit salad. These sides complement the pineapple’s juicy sweetness while providing a nice contrast in textures and temperatures.
Creative Ways to Present
Try serving this cake in individual ramekins or layering it with whipped cream and fresh pineapple chunks to create a stunning trifle. Another fun idea is to cut it into bite-sized squares and serve as part of a dessert platter for parties.
Make Ahead and Storage
Storing Leftovers
Wrap your leftover cake tightly in plastic wrap or place it in an airtight container to keep it moist. Stored this way, it will stay fresh for up to three days at room temperature or about a week in the fridge.
Freezing
To freeze, wrap the cooled cake securely in plastic wrap and then in aluminum foil before placing it in the freezer. It will maintain its quality for up to two months. Thaw overnight in the refrigerator before enjoying again.
Reheating
If you’d like to warm up a slice, gently heat it in the microwave for 15 to 20 seconds or in a low oven for about 10 minutes. This will soften the cake and bring out the flavors as if freshly baked.
FAQs
Can I use fresh pineapple instead of canned?
Absolutely! Just make sure to drain the crushed fresh pineapple well to avoid excess moisture, which can affect the cake’s texture.
Is the granulated sugar necessary?
The cake is naturally sweet thanks to the condensed milk and pineapple, so sugar is optional — add it only if you prefer a sweeter dessert.
Can I substitute butter with oil?
While you can use oil, butter adds a richer flavor and better texture to this cake, making it the preferred choice for best results.
What should I do if my cake is too dense?
Check your baking powder’s freshness and avoid overmixing the batter to keep your cake light and fluffy.
Can this recipe be made gluten-free?
Yes, substituting with a gluten-free flour blend works well, but make sure it contains xanthan gum or another binder to maintain the cake’s structure.
Final Thoughts
This Pineapple Condensed Milk Cake Recipe feels like a little slice of sunshine on your dessert plate. It’s easy to make, irresistibly moist, and bursting with tropical charm that brightens any day. I hope you’ll give it a try soon — it might just become your new favorite way to celebrate simple, joyful baking.
Print
Pineapple Condensed Milk Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Pineapple Condensed Milk Cake is a moist and delicious tropical dessert featuring crushed pineapple, sweetened condensed milk, and a tender crumb. Perfect for any occasion, this easy-to-make cake combines the sweetness of pineapple with a rich, buttery base, resulting in a flavorful treat that’s sure to please.
Ingredients
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)
Optional Ingredients
- ¼ cup granulated sugar (optional, for added sweetness)
- Powdered sugar for dusting (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9-inch round or square cake pan to prevent the cake from sticking during baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to ensure they are evenly combined.
- Cream Butter and Condensed Milk: In a large mixing bowl, cream the softened unsalted butter with the sweetened condensed milk until the mixture is smooth and well blended.
- Add Eggs and Flavorings: Beat in the eggs one at a time to the butter mixture, followed by the vanilla extract and reserved pineapple juice, mixing well after each addition.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined to avoid overmixing.
- Fold in Pineapple: Carefully fold in the drained crushed pineapple to evenly distribute it throughout the batter without losing its texture.
- Bake the Cake: Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 35 to 40 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Dust with powdered sugar before serving if desired.
Notes
- This cake is naturally moist and sweet, but you can add the optional granulated sugar if you prefer a sweeter result.
- For a tropical twist, top with toasted coconut or serve with whipped cream to enhance the flavors.
- Ensure pineapple is well drained to prevent excess moisture affecting the cake texture.
