Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pineapple Condensed Milk Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 86 reviews
  • Author: admin
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Pour Batter and Bake: Pour the prepared batter into the greased cake pan and spread it evenly to ensure uniform baking.
  8. 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.
  9. 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.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://easycookingvibes.com/pineapple-condensed-milk-cake-recipe/