Pineapple Condensed Milk Cake Recipe
If you’re craving a dessert that’s as comforting as it is delightful, let me introduce you to the Pineapple Condensed Milk Cake Recipe. This cake is a tropical little slice of heaven—moist, tender, and bursting with juicy pineapple flavor, all mellowed and sweetened by creamy condensed milk. It’s a perfect harmony of simple ingredients coming together to create something truly special that’s great for sharing with family and friends or just treating yourself to a little slice of joy.
Ingredients You’ll Need
Every ingredient in this Pineapple Condensed Milk Cake Recipe is important for building its unique flavor and texture. These simple pantry staples combine to create a cake that’s tender, flavorful, and incredibly moist with just the right balance of sweetness and tang.
- Sweetened condensed milk: The secret to this cake’s creamy, rich sweetness and wonderful moistness.
- Crushed pineapple: Adds juicy tropical notes and a subtle tang to brighten the cake’s flavor.
- Large eggs: Provide structure and richness for a tender crumb.
- All-purpose flour: The cake’s foundation, lending body and texture.
- Baking powder: A gentle lift to make the cake light and fluffy.
- Melted butter: Adds depth of flavor and keeps the cake delectably moist.
- Vanilla extract: Offers a warm, aromatic backdrop that enhances all the flavors.
- Pinch of salt: Balances sweetness and deepens overall taste.
How to Make Pineapple Condensed Milk Cake Recipe
Step 1: Prep the Pan and Oven
Start by preheating your oven to 350°F (175°C). While waiting, grease a 9×9-inch baking pan or line it with parchment paper. This ensures your cake bakes evenly and comes out easily when it’s ready.
Step 2: Mix the Wet Ingredients
In a large bowl, combine the sweetened condensed milk, eggs, melted butter, vanilla extract, and the drained crushed pineapple. Stir together until the mixture becomes smooth and well blended, which will guarantee consistent flavor and moisture throughout the cake.
Step 3: Combine the Dry Ingredients
In a separate bowl, sift the all-purpose flour, baking powder, and salt. Sifting not only helps mix everything evenly but also aerates the flour, contributing to a lighter cake crumb. Gradually fold the dry mix into the wet ingredients, folding gently just until no flour streaks remain to avoid deflating the batter.
Step 4: Pour and Bake
Pour the batter evenly into your prepared baking pan. Spread it gently with a spatula to an even layer. Pop it into your preheated oven and bake for 40 to 45 minutes. The cake is done when it turns a beautiful golden brown and a toothpick inserted into the center comes out clean.
Step 5: Cool and Slice
It’s tempting to dig in right away, but allow the cake to cool completely in the pan. Cooling helps it set up nicely, making it easier to slice. Cut into 9 square pieces ready to serve, and get ready to enjoy a slice (or two!).
How to Serve Pineapple Condensed Milk Cake Recipe
Garnishes
For a little extra flair, consider topping each slice with a dollop of whipped cream or a sprinkle of toasted coconut flakes. Fresh pineapple chunks or a light dusting of powdered sugar can also complement the cake’s flavors beautifully.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla ice cream on the side or a drizzle of caramel sauce. For a refreshing contrast, a cup of hot coffee or tea balances the sweetness perfectly and rounds out the experience.
Creative Ways to Present
If you want to impress guests, serve the Pineapple Condensed Milk Cake Recipe as part of a tropical dessert platter featuring fresh fruits, macadamia nuts, and perhaps a small glass of mango juice or a fruity cocktail. Individual servings in small decorative plates or on banana leaves can elevate the presentation and add a festive touch.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover cake in an airtight container at room temperature for up to two days. If your kitchen tends to be warm, refrigeration is a safe choice to keep the cake fresh, helping it stay moist and delicious.
Freezing
This cake freezes beautifully. Wrap slices tightly in plastic wrap, place them in a freezer-safe container or bag, and freeze for up to three months. When ready, thaw overnight in the refrigerator or at room temperature for a few hours before serving.
Reheating
Warm up slices gently in the microwave for about 15-20 seconds to bring back that soft, just-baked feel. You can also pop individual pieces into a toaster oven at low heat for a few minutes—perfect for reviving the cake’s original texture and aroma.
FAQs
Can I use fresh pineapple instead of canned?
Absolutely! Just make sure to drain the crushed fresh pineapple well because excess moisture can affect the cake’s texture. Using fresh pineapple might even give the cake a slightly brighter, fresher taste.
Is this cake gluten-free?
This Pineapple Condensed Milk Cake Recipe calls for all-purpose flour, which contains gluten. However, you can substitute a gluten-free flour blend designed for baking if you need a gluten-free version. Just be sure to check the baking powder compatibility.
Can I make this cake dairy-free?
To make it dairy-free, try substituting the melted butter with a plant-based alternative like coconut oil or vegan butter. Keep in mind the flavor might shift slightly, but it will still be delicious!
What if I don’t have sweetened condensed milk?
Sweetened condensed milk is key to the signature moist sweetness of this cake, so it’s best not to substitute it. However, if you must, you could try making your own condensed milk by simmering milk and sugar until thickened, though it requires extra effort.
Can this recipe be doubled for a larger batch?
Yes! Doubling this Pineapple Condensed Milk Cake Recipe works well. Just use a larger baking dish—like a 9×13-inch pan—and adjust baking time, checking doneness with a toothpick as ovens vary.
Final Thoughts
There’s something incredibly comforting about this Pineapple Condensed Milk Cake Recipe, the way it brings simple ingredients together into a sweet, moist cake that feels like a sunny day wrapped in a bite. It’s a perfect treat to make anytime you want to spread a little happiness around the kitchen table. I hope you enjoy making and sharing it as much as I do!
Print
Pineapple Condensed Milk Cake Recipe
- Total Time: 55-60 minutes
- Yield: 9 servings 1x
Description
This Pineapple Condensed Milk Cake is a moist and flavorful dessert that combines the sweetness of condensed milk with the tropical twist of crushed pineapple. Perfect for any occasion, this easy-to-make cake bakes to a golden brown perfection with a tender crumb and subtle vanilla aroma.
Ingredients
Wet Ingredients
- 1 can (14 oz) sweetened condensed milk
- 1 ½ cups crushed pineapple, drained
- 3 large eggs
- ½ cup melted butter
- 1 tsp vanilla extract
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) and grease or line a 9×9-inch baking pan to prevent sticking and ensure easy removal of the cake.
- Mix Wet Ingredients: In a large mixing bowl, combine the sweetened condensed milk, eggs, melted butter, vanilla extract, and drained crushed pineapple. Stir until the mixture is smooth and uniform.
- Sift and Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and a pinch of salt. This helps to aerate the flour and evenly distribute the leavening agent.
- Combine Wet and Dry Mixtures: Gradually fold the dry ingredients into the wet mixture. Mix gently until just combined to avoid overworking the batter, which can make the cake dense.
- Pour Batter and Bake: Pour the batter into the prepared baking pan and spread it evenly with a spatula. Bake in the preheated oven for 40-45 minutes until the cakes are golden brown on top and a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cake to cool completely in the pan on a wire rack. Once cooled, slice into 9 squares and serve. Enjoy your moist and delicious pineapple cake!
Notes
- Make sure to drain the pineapple well to prevent excess moisture from making the cake soggy.
- Use fresh or canned crushed pineapple depending on availability.
- This cake stores well in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- For added texture, consider folding in chopped nuts or coconut flakes.
- If you prefer, garnish with whipped cream or a dusting of powdered sugar before serving.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
