If you are craving a dessert that feels like a tropical vacation on your plate, the Pineapple Condensed Milk Cake Recipe is your golden ticket. This cake combines the rich creaminess of condensed milk with the bright, juicy burst of pineapple, creating a moist, flavorful treat that’s incredibly simple yet utterly satisfying. Whether you’re baking for a special occasion or a sweet everyday moment, this cake is a delightful way to bring sunshine and smiles to your table.
Ingredients You’ll Need
Gathering the right ingredients is the foundation of any great cake, and this Pineapple Condensed Milk Cake Recipe relies on a handful of essentials that work together beautifully to deliver perfect texture, sweetness, and tropical flair.
- All-purpose flour: The backbone of the cake, providing structure without weighing it down.
- Baking powder and baking soda: These leavening agents ensure the cake rises light and fluffy.
- Salt: Just a pinch to enhance all the sweet flavors and balance the profile.
- Unsalted butter: Adds richness and moisture while helping the cake crumb stay tender.
- Condensed milk: The star ingredient that infuses the cake with creamy sweetness and helps keep it wonderfully moist.
- Eggs: Essential for structure and richness, giving the cake its beautiful body.
- Vanilla extract: A warm, aromatic note that complements the pineapple perfectly.
- Pineapple, chopped and drained: The burst of juicy tropical flavor that elevates this dessert into something special.
- Shredded coconut (optional): Adds a subtle tropical texture and flavor that pairs so well with pineapple.
How to Make Pineapple Condensed Milk Cake Recipe
Step 1: Preheat and Prep
Start by heating your oven to 350°F (175°C) and greasing a 9-inch round cake pan thoroughly, then lightly flour it. This prep step ensures your cake comes out with smooth edges, making for a perfect presentation.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This step is key to evenly distributing the leavening agents so your cake rises beautifully without any uneven pockets.
Step 3: Cream Butter and Condensed Milk
In a large mixing bowl, beat the softened butter together with the condensed milk until you achieve a silky, smooth mixture. This helps incorporate air for fluffiness and marries the flavors right from the start.
Step 4: Add Eggs and Vanilla
Beat in the eggs one at a time, mixing well after each addition to maintain an even texture. Fold in the vanilla extract for that warm, inviting aroma that makes this cake irresistible.
Step 5: Mix Dry Ingredients into Wet
Slowly add the combined flour mixture to the wet batter, stirring gently until just incorporated. Overmixing here can toughen the cake, so keep your strokes light and steady.
Step 6: Fold in Pineapple and Coconut
Carefully fold in the chopped, drained pineapple and shredded coconut if you’re using it. The pineapple adds juicy bursts while coconut offers a delightful chewiness, both creating layers of texture that make this cake unforgettable.
Step 7: Bake to Golden Perfection
Pour the batter evenly into your prepared pan and bake for 30-35 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean and the aroma fills your kitchen with a tropical charm.
Step 8: Cool and Enjoy
Allow your cake to cool completely in the pan before slicing. This resting time helps everything set perfectly for clean slices and the best texture.
How to Serve Pineapple Condensed Milk Cake Recipe
Garnishes
Top your pineapple cake with a dusting of powdered sugar or a dollop of whipped cream for simplicity, or go bold with toasted coconut flakes and fresh pineapple slices for a beautiful finish that echoes the flavors inside.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla ice cream or a tangy yogurt-based fruit compote to balance the sweetness. You can also serve light, fruity beverages like iced tea or a sparkling citrus mocktail to round out your dessert experience.
Creative Ways to Present
Consider serving the cake in elegant slices on brightly colored plates to highlight its tropical vibe. For a fun twist, convert this recipe into cupcakes for party-friendly portions, or layer it with cream cheese frosting and pineapple chunks to transform it into a stunning layer cake.
Make Ahead and Storage
Storing Leftovers
Keep your Pineapple Condensed Milk Cake Recipe fresh by storing leftovers in an airtight container at room temperature for up to two days or in the refrigerator for up to a week. Proper storage locks in moisture and flavor, making each bite just as good as the first.
Freezing
If you want to keep the cake for longer, it freezes beautifully. Wrap it tightly in plastic wrap and then foil before placing in the freezer. It can last up to three months while maintaining its delightful texture and taste.
Reheating
To enjoy your cake after freezing, thaw in the refrigerator overnight and bring to room temperature before serving. For a warm treat, you can microwave a slice for 15-20 seconds or warm it gently in the oven wrapped in foil.
FAQs
Can I use canned pineapple for this cake?
Absolutely! Just be sure to drain the canned pineapple thoroughly to avoid excess moisture, which can affect the cake’s texture.
Is shredded coconut necessary?
No, shredded coconut is optional, but it adds a lovely flavor and texture that complements the pineapple beautifully. Feel free to leave it out if you prefer a simpler cake.
Can I substitute condensed milk with something else?
Condensed milk is key to the cake’s moistness and sweetness, but if you need a substitute, look for sweetened condensed coconut milk for a dairy-free option. Keep in mind flavor and texture will vary slightly.
How long does the cake take to bake?
The baking time is generally between 30 to 35 minutes at 350°F. Always check doneness with a toothpick inserted in the center to ensure it comes out clean.
What’s the best way to slice this cake?
Allow the cake to cool fully and use a serrated knife for clean cuts. Wiping the knife with a warm damp cloth between slices helps maintain neat edges.
Final Thoughts
This Pineapple Condensed Milk Cake Recipe is a trusted favorite for a reason — it’s simple to make, wonderfully moist, and bursting with tropical flavor in every bite. Whether you’re treating yourself or impressing friends and family, this cake brings a sunny sweetness that brightens any day. I can’t wait for you to try it and fall in love just like I did!
Print
Pineapple Condensed Milk Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Western
Description
This Pineapple Condensed Milk Cake is a moist and flavorful dessert that combines the tropical sweetness of pineapple with the rich creaminess of condensed milk. Perfectly tender with a hint of coconut, this easy-to-make cake is ideal for any occasion and sure to delight your taste buds.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup condensed milk
- 2 eggs
- 1 teaspoon vanilla extract
Additional Ingredients
- 1 cup pineapple, chopped and drained
- 1/4 cup shredded coconut (optional)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan to ensure the cake doesn’t stick after baking.
- Mix dry ingredients: In a bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until all are evenly combined to help the cake rise properly.
- Cream butter and condensed milk: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter and condensed milk together until the mixture is smooth and well-blended.
- Add eggs and vanilla: Add the eggs one at a time to the creamed mixture, beating well after each addition. Then stir in the vanilla extract for flavor.
- Combine dry and wet ingredients: Gradually fold the dry flour mixture into the wet ingredients. Mix gently until just combined to avoid overworking the batter.
- Fold in pineapple and coconut: Gently fold in the chopped and drained pineapple along with the shredded coconut, if using, to evenly distribute throughout the batter without losing the cake’s fluffiness.
- Prepare to bake: Pour the prepared batter into the greased and floured cake pan. Spread it evenly for consistent baking.
- Bake the cake: Place the pan in the oven and bake for 30-35 minutes, or until a toothpick inserted in the center of the cake comes out clean, indicating it’s fully baked.
- Cool and serve: Allow the cake to cool completely in the pan before slicing and serving to ensure clean cuts and the perfect texture.
Notes
- Make sure the pineapple is well drained to prevent excess moisture in the cake batter.
- You can substitute shredded coconut with toasted coconut for extra flavor and texture.
- Store leftover cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- This cake pairs wonderfully with a light dusting of powdered sugar or a dollop of whipped cream.
