If you’ve been searching for a cake that feels like sunshine on a plate, look no further than this Pineapple Condensed Milk Cake Recipe. The moist, tender crumb combined with juicy pineapple chunks and the rich sweetness of condensed milk creates a dessert that’s both nostalgic and delightfully fresh. Every bite is a perfect balance of tropical flavor and creamy texture, making it the kind of cake you’ll want to bake again and again for any occasion.
Ingredients You’ll Need
Simple, pantry-friendly ingredients come together in this recipe to create a cake that’s bursting with flavor and moistness. Each item plays a crucial role, from the tang of the pineapple to the luscious richness the condensed milk provides.
- All-purpose flour: Provides the structure and foundation for the cake’s tender crumb.
- Baking powder: Helps the cake rise perfectly and stay light.
- Baking soda: Works alongside baking powder to give a lift and texture.
- Salt: Balances the sweetness and enhances the overall flavor.
- Unsalted butter: Adds richness and moisture, giving the cake a soft mouthfeel.
- Condensed milk: Infuses the cake with creamy sweetness and keeps it incredibly moist.
- Eggs: Bind the ingredients and contribute to the cake’s structure and silkiness.
- Vanilla extract: Adds a warm, inviting aroma and depth of flavor.
- Chopped pineapple: Offers bursts of juicy, tropical freshness that make this cake special.
- Shredded coconut (optional): Adds a subtle texture and enhances the tropical feel.
How to Make Pineapple Condensed Milk Cake Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan carefully to ensure your cake comes out cleanly without sticking. This step sets the stage for a beautifully shaped and easy-to-remove cake.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This dry mix will evenly distribute the leavening agents and salt, ensuring your cake rises evenly and tastes balanced.
Step 3: Cream Butter and Condensed Milk
Using a large mixing bowl, cream the softened butter with the condensed milk until the mixture is smooth and silky. This combination is the secret behind the cake’s luscious texture and subtle sweetness.
Step 4: Add Eggs and Flavor
Add in the eggs one at a time, mixing well after each addition to fully incorporate them for a uniform batter. Stir in the vanilla extract to add a lovely aromatic layer to your cake.
Step 5: Incorporate Dry Ingredients
Gradually add the dry ingredients to the wet mixture, stirring gently just until combined. Overmixing can toughen your cake, so take care to fold the ingredients in with a light hand.
Step 6: Fold in Pineapple and Coconut
Carefully fold in the drained chopped pineapple and shredded coconut if using. These add moisture, tropical flavor, and a pleasing texture that make this Pineapple Condensed Milk Cake Recipe truly irresistible.
Step 7: Bake the Cake
Pour the batter evenly into your prepared pan and smooth out the top. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. The kitchen will soon be filled with the most delightful aroma!
Step 8: Cool Before Serving
Allow the cake to cool completely in the pan before slicing. This ensures clean cuts and that each slice holds its shape beautifully.
How to Serve Pineapple Condensed Milk Cake Recipe
Garnishes
To elevate your presentation, top the cake with a sprinkle of toasted coconut flakes or a few pineapple slices. A dollop of whipped cream or a light drizzle of caramel sauce also pairs beautifully without overpowering the cake’s delicate flavors.
Side Dishes
This cake shines as a standalone dessert but also pairs wonderfully with fresh fruit salads or a scoop of vanilla ice cream for a refreshing complement. Consider serving it alongside tropical smoothies or iced tea for a true island-inspired feast.
Creative Ways to Present
Slice the cake into bite-size squares for a delightful party treat or layer it with whipped cream and fruit to make a quick trifle. You can also use it as a base for a layered dessert topped with coconut cream and toasted nuts for an extra special touch.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cake tightly covered at room temperature for up to two days, or in an airtight container in the fridge for up to five days. This keeps it moist and fresh, ready for whenever a sweet craving hits.
Freezing
You can freeze slices of this Pineapple Condensed Milk Cake Recipe by wrapping them individually in plastic wrap and placing them in a freezer-safe bag. They’ll stay fresh for up to two months. Just thaw overnight in the refrigerator before serving.
Reheating
If you prefer your cake slightly warm, gently reheat slices in the microwave for 15-20 seconds, or in a low oven wrapped in foil. This revives that fresh-baked softness and enhances the flavors beautifully.
FAQs
Can I use fresh pineapple instead of canned?
Absolutely! Fresh pineapple works wonderfully; just make sure to chop it finely and drain any excess juice to avoid making the batter too wet.
Is shredded coconut necessary for this cake?
Shredded coconut is optional but highly recommended to add texture and amplify the tropical vibe. If you’re not a fan, you can simply leave it out without losing the cake’s charm.
Can I substitute butter with oil?
Butter gives the cake its rich flavor and texture, but you can use a neutral oil like vegetable or canola oil in the same amount if needed. The cake may be slightly less rich but still delicious.
How do I know when the cake is done?
The best test is the toothpick test: insert a toothpick into the center, and if it comes out clean or with a few moist crumbs (but no wet batter), the cake is ready to come out of the oven.
Can this recipe be made into cupcakes?
Yes! Simply fill cupcake liners about two-thirds full and bake for 18-22 minutes at 350°F. They make charming individual servings perfect for parties.
Final Thoughts
This Pineapple Condensed Milk Cake Recipe is truly a keeper—simple to make, wonderfully flavorful, and perfect for both everyday treats and special occasions. Once you try it, you’ll understand why it quickly becomes a favorite that’s requested time and again. So go ahead and dive in; your taste buds are in for a tropical delight they won’t forget!
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: American
- Diet: Vegetarian
Description
This Pineapple Condensed Milk Cake is a moist and flavorful dessert featuring the tropical sweetness of pineapple combined with rich condensed milk. Perfectly tender and lightly sweetened, it’s enhanced with a touch of vanilla and optional shredded coconut for a delightful texture. Ideal for family gatherings or as a simple treat, this cake is easy to prepare and bakes to golden perfection in just over half an hour.
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 and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan to prevent sticking and ensure an easy release after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt throughout the flour.
- Cream Butter and Condensed Milk: In a large mixing bowl, cream the softened unsalted butter with the condensed milk until the mixture is smooth and creamy, which creates a rich base for the cake batter.
- Add Eggs and Vanilla: Incorporate the eggs one at a time into the creamy mixture, beating thoroughly after each addition to combine fully. Stir in the vanilla extract for added aroma and flavor.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients into the wet ingredients. Mix gently and just until combined to avoid overworking the batter, which can make the cake tough.
- Fold in Pineapple and Coconut: Gently fold in the drained pineapple pieces and shredded coconut if using. This ensures the fruit and coconut are evenly distributed throughout the batter without crushing the pineapple.
- Pour Batter and Bake: Pour the prepared batter into the greased cake pan and spread it evenly to ensure uniform baking.
- Bake Until Done: Bake in the preheated oven for 30-35 minutes. Check doneness by inserting a toothpick into the center of the cake — it should come out clean or with a few moist crumbs attached.
- Cool and Serve: Allow the cake to cool completely in the pan before slicing. This helps the cake set fully and makes it easier to cut into neat pieces.
Notes
- Ensure the pineapple is well drained to prevent excess moisture which can make the cake soggy.
- For a nuttier flavor and texture, consider toasting the shredded coconut before folding it into the batter.
- Use room temperature eggs and butter for better mixing and a smoother batter.
- You can line the cake pan with parchment paper for easier removal.
- The cake keeps well stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 4 days.
