Pineapple Condensed Milk Cake
Pineapple Condensed Milk Cake is one of those delightful treats that feels like sunshine in every bite. I first baked it for a summer picnic, and it quickly became one of my most-requested recipes. With its moist texture, tropical flavor, and rich sweetness from the condensed milk, it strikes the perfect balance of fruity and indulgent.
Whether you’re looking for a new dessert for your next gathering or a simple way to brighten up a weekday, this cake is always a hit. Best of all, it uses pantry staples and doesn’t require any frosting—just slice and serve.
Why You’ll Love This Recipe
- Tropical and Comforting: Sweet pineapple and creamy condensed milk make a dreamy combo.
- Super Moist Texture: Melted butter and condensed milk keep it ultra soft.
- Simple Ingredients: Everything you need is likely already in your pantry.
- No Mixer Needed: Just bowls, a whisk, and a spatula.
- Great for Any Occasion: Perfect for brunch, potlucks, or afternoon tea.
- One-Bowl Magic: Fewer dishes, more dessert!
Ingredients You’ll Need
- 1 can (14 oz) sweetened condensed milk
- 1 1/2 cups crushed pineapple, drained
- 3 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 cup melted butter
- 1 teaspoon vanilla extract
- Pinch of salt
Substitution Tips:
- Use canned pineapple in juice, not syrup, for a cleaner flavor.
- Swap vanilla for almond extract for a subtle twist.
- Add a handful of shredded coconut for extra tropical flair.
Step-by-Step Instructions
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease and flour an 8×8-inch or 9×9-inch square baking pan.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, combine the condensed milk, crushed pineapple, eggs, melted butter, and vanilla extract. Mix until smooth.
Tip: Make sure the pineapple is well-drained to avoid a soggy cake.
Step 3: Combine the Dry Ingredients
In another bowl, whisk together the flour, baking powder, and salt.
Step 4: Combine Wet and Dry
Gradually add the dry ingredients to the wet mixture, stirring just until no streaks of flour remain. Do not overmix.
Step 5: Pour and Bake
Pour the batter into your prepared pan and smooth the top with a spatula.
Bake for 35–40 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
Step 6: Cool and Serve
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Optional: Serve with whipped cream or a dusting of powdered sugar.
Serving and Storage Tips
Enjoy this cake slightly warm or at room temperature. It pairs beautifully with coffee, tea, or a scoop of vanilla ice cream. Store leftovers covered at room temperature for 2 days, or refrigerate for up to 5 days.
To freeze, wrap individual slices tightly in plastic wrap and foil. Thaw overnight in the fridge or at room temperature.
Helpful Notes
- Drain Pineapple Well: Press out excess juice using a sieve or paper towels.
- Check Doneness: The cake should spring back when lightly touched.
- Customize It: Add chopped nuts or coconut to the batter for texture.
- Bake Evenly: Use a light-colored metal pan for even browning.
Frequently Asked Questions
- Can I use fresh pineapple?
Yes, but chop it finely and drain any excess juice. - Why is my cake soggy?
Most likely due to too much moisture from undrained pineapple. Be sure to drain it well. - Can I double the recipe?
Absolutely. Use a 9×13-inch pan and extend baking time by 5–10 minutes. - What if I don’t have condensed milk?
You can make a homemade version using milk and sugar, but condensed milk is best for texture and sweetness. - Can I add frosting?
It’s not necessary, but a cream cheese glaze or simple powdered sugar icing works well. - How do I serve it for a party?
Slice into bars, top with whipped cream and a pineapple wedge for a pretty presentation.
Final Thoughts
Pineapple Condensed Milk Cake is a tropical, tender delight that’s as easy to make as it is delicious to eat. Whether for a family dessert or a sweet surprise for guests, this cake delivers flavor and charm with every slice.
Have you tried this recipe? Share your favorite toppings or twists—I’d love to hear how you made it your own!
Pineapple Condensed Milk Cake
Ingredients
- 1 can 14 oz sweetened condensed milk
- 1 1/2 cups crushed pineapple drained
- 3 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 cup melted butter
- 1 teaspoon vanilla extract
- Pinch of salt
Substitution Tips:
- Use canned pineapple in juice not syrup, for a cleaner flavor.
- Swap vanilla for almond extract for a subtle twist.
- Add a handful of shredded coconut for extra tropical flair.
Instructions
Step 1: Preheat and Prepare
- Preheat your oven to 350°F (175°C). Grease and flour an 8×8-inch or 9×9-inch square baking pan.
Step 2: Mix the Wet Ingredients
- In a large mixing bowl, combine the condensed milk, crushed pineapple, eggs, melted butter, and vanilla extract. Mix until smooth.
- Tip: Make sure the pineapple is well-drained to avoid a soggy cake.
Step 3: Combine the Dry Ingredients
- In another bowl, whisk together the flour, baking powder, and salt.
Step 4: Combine Wet and Dry
- Gradually add the dry ingredients to the wet mixture, stirring just until no streaks of flour remain. Do not overmix.
Step 5: Pour and Bake
- Pour the batter into your prepared pan and smooth the top with a spatula.
- Bake for 35–40 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
Step 6: Cool and Serve
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Optional: Serve with whipped cream or a dusting of powdered sugar.
Notes
- Drain Pineapple Well: Press out excess juice using a sieve or paper towels.
- Check Doneness: The cake should spring back when lightly touched.
- Customize It: Add chopped nuts or coconut to the batter for texture.
- Bake Evenly: Use a light-colored metal pan for even browning.
