If you’re on the lookout for a dessert that’s delightfully moist, bursting with tropical flavor, and irresistibly simple to make, this Pineapple Condensed Milk Cake Recipe is your new best friend. Combining the luscious sweetness of condensed milk with the bright, tangy notes of crushed pineapple, this cake offers the perfect balance of flavors in every bite. Whether it’s for a family gathering, a potluck, or just because you deserve a treat, this cake is guaranteed to bring smiles and requests for seconds.
Ingredients You’ll Need
Don’t let the simplicity of these ingredients fool you—each one plays a crucial role in making this cake a standout. From the sweet creaminess of condensed milk to the tender texture the eggs and butter provide, every element works together beautifully.
- Sweetened condensed milk: Adds rich sweetness and a creamy texture that keeps the cake moist and tender.
- Crushed pineapple (drained): Offers a fresh, tangy burst that brightens the entire cake without making it soggy.
- Large eggs: Help bind the ingredients while adding structure and richness.
- All-purpose flour: The foundation that creates the cake’s soft crumb.
- Baking powder: Gives the cake a light, fluffy lift to keep it from being dense.
- Melted butter: Infuses buttery flavor and ensures a tender, moist texture.
- Vanilla extract: Enhances the sweetness and adds warmth to the overall flavor profile.
- Pinch of salt: Balances the sweetness and rounds out the flavors perfectly.
How to Make Pineapple Condensed Milk Cake Recipe
Step 1: Prep Your Oven and Pan
Start by preheating your oven to 350°F (175°C). Greasing or lining a 9×9-inch baking pan ensures your cake won’t stick and comes out with perfect edges.
Step 2: Mix the Wet Ingredients
In a large bowl, whisk together the sweetened condensed milk, eggs, melted butter, vanilla extract, and the drained crushed pineapple. Stir until the mixture is smooth and evenly combined, which is key to a consistent cake texture.
Step 3: Combine the Dry Ingredients
In a separate bowl, sift together the all-purpose flour, baking powder, and salt. Sifting prevents lumps and helps the cake rise evenly.
Step 4: Bring It All Together
Gradually fold the dry ingredients into the wet mixture. Be gentle and mix just until combined to avoid overworking the batter, which can make the cake tough.
Step 5: Bake to Golden Perfection
Pour the batter into your prepared baking pan and spread it evenly. Bake for 40 to 45 minutes, or until the top turns a lovely golden brown and a toothpick inserted in the center comes out clean.
Step 6: Cool and Slice
Allow the cake to cool completely in the pan before slicing it into 9 squares. This cooling step helps the cake set and makes it easier to serve.
How to Serve Pineapple Condensed Milk Cake Recipe
Garnishes
Enhance your cake with a dusting of powdered sugar, a dollop of whipped cream, or even some fresh pineapple chunks on top. A sprinkle of toasted coconut adds a delightful crunch and complements the tropical theme.
Side Dishes
This cake shines beautifully alongside a scoop of vanilla ice cream or a creamy coconut sorbet. A cup of freshly brewed coffee or a tropical fruit punch also pairs perfectly, balancing sweetness and freshness.
Creative Ways to Present
For a fun twist, serve square bites on elegant dessert plates with a drizzle of caramel or honey. You could also layer the cake in parfait glasses with whipped cream and pineapple chunks for an impressive layered dessert that’ll wow your guests.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover the cake tightly with plastic wrap or store it in an airtight container at room temperature for up to two days. For longer freshness, keep it refrigerated where it will stay moist and delicious for up to five days.
Freezing
This Pineapple Condensed Milk Cake Recipe freezes wonderfully. Wrap individual slices or the whole cake tightly in plastic wrap and foil, then place in a freezer-safe container. Frozen cake will maintain its quality for up to three months.
Reheating
To enjoy the cake warm, thaw frozen slices overnight in the refrigerator, then briefly warm in the microwave for 15-20 seconds or in a preheated oven at 325°F for about 10 minutes. This brings back that fresh-baked softness and enhances the pineapple aroma.
FAQs
Can I use fresh pineapple instead of canned crushed pineapple?
Absolutely! Just be sure to finely crush and drain fresh pineapple well to remove excess juice, which could otherwise make the cake soggy.
Is this cake gluten-free?
This version uses all-purpose flour, so it is not gluten-free. However, you can experiment with gluten-free flour blends for a similar texture.
Can I substitute the butter for oil?
Yes, but butter adds richness and flavor that complements the condensed milk and pineapple perfectly. If using oil, choose a neutral-flavored one and expect a slightly different texture.
How sweet is this Pineapple Condensed Milk Cake Recipe?
It’s moderately sweet thanks to the condensed milk and pineapple, but not overwhelmingly so. The natural tartness of pineapple balances the sweetness beautifully.
Can this recipe be doubled to make a larger cake?
Yes, you can double the ingredients and use a larger pan or two pans. Just keep an eye on the baking time; it may need a bit longer in the oven.
Final Thoughts
If you’re craving a cake that feels like sunshine in every bite, the Pineapple Condensed Milk Cake Recipe is a must-try. It’s wonderfully simple, naturally sweet, and perfect for almost any occasion. Once you make it, I’m sure it will become a treasured recipe in your kitchen, just like it is in mine.
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Pineapple Condensed Milk Cake Recipe
- Total Time: 55-60 minutes
- Yield: 9 servings 1x
Description
This Pineapple Condensed Milk Cake is a moist, flavorful dessert featuring the natural sweetness of condensed milk and crushed pineapple. With a tender crumb and a hint of vanilla, it’s a simple yet delightful treat perfect for any occasion.
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 the oven: Set your oven to 350°F (175°C) and prepare a 9×9-inch baking pan by greasing it or lining it with parchment paper to prevent sticking.
- Mix wet ingredients: In a large mixing bowl, combine the sweetened condensed milk, eggs, melted butter, vanilla extract, and drained crushed pineapple. Stir together until the mixture is smooth and well incorporated.
- Sift dry ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and a pinch of salt. This helps to remove lumps and evenly distribute the baking powder throughout the flour.
- Combine wet and dry: Gradually fold the dry ingredients into the wet mixture, mixing gently until just combined. Be careful not to overmix as this can make the cake dense.
- Pour batter and bake: Pour the batter into the prepared baking pan and spread it evenly with a spatula. Place the pan in the preheated oven and bake for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool and serve: Remove the cake from the oven and allow it to cool completely in the pan on a wire rack. Once cooled, slice the cake into 9 equal squares and serve.
Notes
- Ensure the crushed pineapple is well drained to avoid a soggy cake.
- For extra flavor, you can add a teaspoon of ground cinnamon or a handful of chopped nuts to the batter.
- Do not overmix the batter to keep the cake light and fluffy.
- If you prefer, substitute melted butter with an equal amount of vegetable oil for a slightly different texture.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
