If you love desserts that feel like a warm hug and carry a burst of tropical sunshine, this Pineapple Condensed Milk Cake Recipe is an absolute must-try. Imagine a cake that’s incredibly moist, tender, and naturally sweet, infused with the luscious flavors of crushed pineapple and the creamy richness of condensed milk. It’s an effortless way to brighten up any day with a treat that’s inviting and simple enough to whip up after a busy afternoon. This cake strikes the perfect balance between comfort and tropical zest, making it a cherished favorite that’s sure to become a staple in your baking repertoire.
Ingredients You’ll Need
Gathering the right ingredients is key to nailing the texture and flavor of this cake. Each component plays its part beautifully, from the fluffiness brought by the flour and baking powder to the moist sweetness that the pineapple and condensed milk provide.
- All-purpose flour (1½ cups): The foundation that gives the cake its soft, tender crumb.
- Baking powder (2 teaspoons): Helps the cake rise to a light and airy texture.
- Salt (½ teaspoon): Enhances all the flavors, balancing the sweetness.
- Unsalted butter, softened (½ cup): Adds richness and a smooth mouthfeel.
- Sweetened condensed milk (¾ cup): Brings creamy sweetness and moisture, making the cake irresistibly soft.
- Large eggs (3): Provide structure and richness for a perfect cake rise.
- Vanilla extract (1 teaspoon): Adds warmth and depth to the flavor profile.
- Crushed pineapple, drained (1 cup): The star ingredient that infuses fruity freshness and moisture.
- Pineapple juice, reserved (¼ cup): Intensifies the pineapple flavor and adds extra moisture.
- Granulated sugar (¼ cup, optional): For those who prefer a sweeter cake, this is a simple way to customize.
- Powdered sugar (optional, for dusting): Adds a pretty, sweet finish before serving.
How to Make Pineapple Condensed Milk Cake Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F (175°C). Grease a 9-inch round or square cake pan to ensure your cake doesn’t stick and bakes evenly. This basic but essential prep step sets you up for success.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures the leavening agent and salt are evenly distributed within the flour, which helps your cake have an even rise and beautiful crumb texture.
Step 3: Cream Butter and Condensed Milk
Using a large mixing bowl, beat the softened butter with the sweetened condensed milk until the mixture becomes smooth and creamy. This combination is what gives the cake its incredible moistness and subtle sweetness.
Step 4: Add Eggs and Flavorings
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract and reserved pineapple juice to gently enhance the tropical notes and complexity of your cake’s flavor.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry flour mixture to your wet ingredients, mixing just until everything is combined. Avoid overmixing here to keep the cake tender and soft, which is crucial for this Pineapple Condensed Milk Cake Recipe.
Step 6: Fold in the Pineapple
Carefully fold in the drained crushed pineapple, distributing the juicy fruit through the batter while maintaining the light texture you’ve achieved so far. This step brings that signature tropical touch we all love.
Step 7: Bake
Pour the batter into your prepared pan and smooth out the top with a spatula. Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. The aroma as it bakes will surely build your anticipation!
Step 8: Cool and Finish
Allow your cake to cool in the pan for 10 minutes to set, then transfer it to a wire rack to cool completely. Dust with powdered sugar if you want a touch of sweet elegance before serving.
How to Serve Pineapple Condensed Milk Cake Recipe
Garnishes
Simple garnishes can elevate your cake effortlessly. Try a light dusting of powdered sugar or top with toasted coconut flakes for a delightful crunch and added tropical flavor. Fresh pineapple slices or a dollop of whipped cream are also beautiful, fresh accompaniments.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla ice cream or tangy yogurt to balance its richness. A cup of hot tea or coffee also complements the sweetness perfectly, making it a versatile dessert for any occasion.
Creative Ways to Present
For a festive twist, layer the cake with whipped cream and extra pineapple chunks between slices for a quick trifle. Or cut the cake into bite-sized squares, drizzle them with honey or caramel sauce, and serve on a decorative platter for easy sharing at gatherings.
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 refrigerate for up to five days to preserve freshness and moisture without drying out.
Freezing
You can freeze this cake by wrapping it tightly in plastic wrap and aluminum foil to protect it from freezer burn. It will keep well for up to 2 months. When ready, thaw it overnight in the refrigerator for the best texture.
Reheating
If you prefer your cake warm, gently reheat slices in a microwave for 15-20 seconds or in a low oven, covered with foil to prevent drying out. This will revive that fresh-baked feel beautifully.
FAQs
Can I use fresh pineapple instead of canned?
Absolutely! Fresh pineapple works wonderfully—just make sure to drain any excess juice well to avoid making the batter too wet.
Is it necessary to add the optional sugar?
Nope. The condensed milk and pineapple already provide plenty of sweetness, but if you like your cake a little sweeter, the optional sugar is a quick fix.
Can I substitute the all-purpose flour for gluten-free?
Yes, you can use a gluten-free flour blend suitable for baking. Keep in mind that texture might vary slightly, so use one designed for cakes for best results.
What makes this cake so moist compared to other cakes?
The secret lies in the sweetened condensed milk and crushed pineapple. Both add moisture and richness that keep the cake tender and soft without being overly dense.
Can I add other tropical fruits to this recipe?
Definitely! Mangos, papaya, or even shredded coconut can enhance the tropical vibe. Just be mindful of the moisture content to keep the batter balanced.
Final Thoughts
This Pineapple Condensed Milk Cake Recipe is a delicious way to weave tropical sunshine into your baking. Its easy-to-follow steps and foolproof ingredients make it perfect for both beginners and seasoned bakers craving something fresh and flavorful. I encourage you to give it a try—you might just find your new favorite cake that brings warmth and smiles to your table every time.
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 flavorful tropical dessert that’s easy to prepare. Combining the sweetness of crushed pineapple and rich condensed milk, this classic American cake delivers a tender crumb with subtle fruity notes, perfect for any occasion.
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
- ¼ cup pineapple juice (reserved from draining)
Other Ingredients
- 1 cup crushed pineapple, drained
- ¼ cup granulated sugar (optional, for added sweetness)
- Powdered sugar for dusting (optional)
Instructions
- Prepare the Pan and Oven: Preheat your oven to 350°F (175°C) and grease a 9-inch round or square cake pan to prevent sticking.
- 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, beat the softened unsalted butter with the sweetened condensed milk until the mixture is smooth and creamy.
- Add Eggs and Flavorings: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then stir in the vanilla extract and reserved pineapple juice for additional flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing gently until just combined to avoid overmixing, which can toughen the cake.
- Fold in Pineapple: Carefully fold the drained crushed pineapple into the batter to distribute it evenly without deflating the mixture.
- Bake the Cake: Pour the batter into the prepared cake pan and smooth the surface with a spatula. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes to set, then transfer it to a wire rack to cool completely.
- Serve: Once cooled, dust the top with powdered sugar if desired before slicing and serving. Optionally, garnish with toasted coconut or serve with whipped cream for a tropical accent.
Notes
- The cake is naturally moist and sweet from the pineapple and condensed milk, but you can add the optional granulated sugar if you prefer a sweeter cake.
- For a tropical twist, try topping the cake with toasted coconut or serving it alongside whipped cream.
