If you’re craving a slice of pure tropical sunshine, this Pineapple Condensed Milk Cake is exactly what you need in your life. It’s supremely soft, ultra-moist, and bursting with the irresistible flavors of sweet pineapple and creamy condensed milk. Whether you’re serving it for a special brunch, sharing with neighbors, or treating yourself to a cozy afternoon break, this cake is a surefire crowd-pleaser. Each bite is dense yet delicate, with a tender crumb and a bright pop of sunny pineapple in every mouthful. Trust me: once you taste this cake, you’ll want to make it part of your regular dessert rotation.
Ingredients You’ll Need
One of the best things about this cake is its simplicity — just a handful of kitchen staples and a few tropical touches come together to create something unforgettable. Each ingredient plays an essential role in crafting the taste, texture, and color that sets Pineapple Condensed Milk Cake apart.
- All-purpose flour: Provides structure, giving the cake its tender, sliceable crumb.
- Baking powder: Ensures the cake rises beautifully, yielding a fluffy interior.
- Salt: Balances the sweetness and enhances the other flavors.
- Unsalted butter (softened): Adds richness and a hint of creamy flavor; make sure it’s at room temp for easy creaming.
- Granulated sugar: Sweetens the batter and helps with that perfectly golden crust.
- Large eggs: Bind everything together and deliver extra moisture.
- Sweetened condensed milk: The secret to the cake’s luscious texture and rich, milky sweetness.
- Vanilla extract: A splash perks up all the other flavors.
- Crushed pineapple (drained, reserve juice): Brings juicy fruitiness, tropical aroma, and a pop of color.
- Reserved pineapple juice: Enhances the cake’s signature pineapple flavor, keeping it moist.
- Optional topping – sweetened condensed milk & pineapple juice: A dreamy drizzle for extra indulgence.
- Pineapple chunks or toasted coconut for garnish: Adds decorative flair and a burst of flavor.
How to Make Pineapple Condensed Milk Cake
Step 1: Prep Your Pan and Dry Ingredients
Start by preheating your oven to 350°F (175°C). While the oven warms up, grease and line a 9×5-inch loaf pan or an 8-inch round cake pan with parchment paper. This extra step ensures easy removal and beautiful slices. In a medium bowl, whisk together the flour, baking powder, and salt — this helps evenly distribute the leavening agents throughout the cake for the perfect rise.
Step 2: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture becomes pale, light, and fluffy. This process takes a few minutes but is essential for that soft and tender crumb. If you don’t have a stand mixer, a handheld electric mixer works just as well!
Step 3: Add Eggs and Flavorings
Next, add the eggs one at a time, mixing thoroughly after each addition to ensure a smooth, silky batter. Stir in the sweetened condensed milk, vanilla extract, reserved pineapple juice, and those lovely crushed pineapple bits. Each ingredient now is layering in extra moisture, flavor, and richness for a truly decadent result.
Step 4: Combine Wet and Dry Ingredients
With your wet mixture ready and waiting, gently fold in the dry ingredients. You want to mix just until everything is incorporated — overmixing can make the cake tough. The finished batter should be thick, creamy, and flecked with bits of juicy pineapple.
Step 5: Bake to Perfection
Pour the batter into your prepared pan, smoothing the top with a spatula. Slide it into the oven and bake for 45 to 50 minutes. You’ll know it’s ready when a toothpick inserted in the center comes out clean or with a few moist crumbs attached. The cake will develop a gorgeous golden hue as it bakes!
Step 6: Cool and Add the Optional Pineapple Drizzle
Let the cake cool in the pan for about 10 minutes before turning it out onto a wire rack — this helps prevent breakage. If you’re making the optional topping, whisk together sweetened condensed milk and pineapple juice, then drizzle it generously over the warm or cooled cake. Top with pineapple chunks or toasted coconut for that bakery-worthy finishing touch.
How to Serve Pineapple Condensed Milk Cake
Garnishes
Garnishing is where you can truly make this Pineapple Condensed Milk Cake your own. Classic options include extra chunks of pineapple or a sprinkle of toasted coconut, which adds both color and a lovely crunch. Even a few edible flowers or a light dusting of powdered sugar can make each slice look irresistible and party-ready.
Side Dishes
This cake pairs beautifully with simple accompaniments. A scoop of vanilla or coconut ice cream takes it to the next level, or try a dollop of whipped cream for a lighter touch. For a brunch spread, serve it alongside a fresh fruit salad or citrusy sorbet to balance out the sweetness and add more tropical character.
Creative Ways to Present
Turn dessert into an occasion by presenting the Pineapple Condensed Milk Cake as a trifle — cube the cake and layer it in a glass with whipped cream and pineapple chunks. Or slice, toast lightly, and top with a swirl of coconut yogurt and toasted macadamia nuts. For a special treat, serve mini versions in individual ramekins or cupcake liners.
Make Ahead and Storage
Storing Leftovers
One of the magic tricks of this cake is how well it keeps! Simply cover leftovers tightly with plastic wrap or store in an airtight container. It stays moist and delicious at room temperature for up to three days, thanks to all that juicy pineapple and rich condensed milk.
Freezing
If you’d like to save Pineapple Condensed Milk Cake for a later treat, it freezes beautifully. Wrap individual slices (or the whole loaf) in plastic wrap and then foil to prevent freezer burn. Store for up to two months, and thaw overnight in the fridge before serving for best texture and flavor.
Reheating
To refresh a slice, simply microwave it for 10–15 seconds or warm gently in a 300°F (150°C) oven for 5–7 minutes. This revives that soft, tender crumb and brings out the buttery aroma. If you’ve stored it with the drizzle, reheating will make the topping extra gooey and luxurious.
FAQs
Can I use fresh pineapple instead of canned for Pineapple Condensed Milk Cake?
Absolutely! Simply chop fresh pineapple finely, but be sure to drain it well to avoid adding too much moisture. Reserve a bit of juice for the batter and topping, just like with the canned version.
Why is my cake dense or gummy?
This often comes from overmixing the batter or not measuring your flour correctly. Be sure to fold the flour mixture in gently, and spoon and level your flour for the best texture. The batter should be just combined for a tender crumb.
Can I make Pineapple Condensed Milk Cake gluten-free?
Yes! Substitute your favorite 1-to-1 gluten-free all-purpose flour blend for the regular flour. Just check that your blend contains xanthan gum or a similar binding agent for best results.
Do I need to refrigerate Pineapple Condensed Milk Cake?
While it’s delicious stored at room temperature if you plan to keep it for longer than three days (or if your kitchen is quite warm), it’s safest to refrigerate. Just bring slices to room temperature before serving for best taste and texture.
Can I double the recipe to make a larger cake?
You can easily double the ingredients for a larger gathering! Use a bigger pan, such as a 9×13-inch cake pan, and extend the baking time as needed. Be sure to check for doneness with a toothpick before removing from the oven.
Final Thoughts
If you’re ready to add a dash of sunshine to your baking, give Pineapple Condensed Milk Cake a try. It’s easy, crowd-pleasing, and utterly joyful — perfect for sharing or savoring by yourself with a big mug of tea. Happy baking, and may every slice remind you of warm, tropical days!
Print
Pineapple Condensed Milk Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the tropical flavors of this Pineapple Condensed Milk Cake, a moist and flavorful dessert perfect for any occasion. The sweetness of condensed milk and the tangy pineapple combine to create a delightful treat that will have you coming back for more.
Ingredients
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
Wet Ingredients:
- 1/2 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 3 large eggs
- 1/2 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 cup crushed pineapple (drained, reserve juice)
- 2 tablespoons reserved pineapple juice
Optional Topping:
- 1/4 cup sweetened condensed milk
- 2 tablespoons reserved pineapple juice
- Pineapple chunks or toasted coconut for garnish
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and prepare the baking pan.
- Mix dry ingredients: Whisk flour, baking powder, and salt in a bowl.
- Cream butter and sugar: In a separate bowl, cream butter and sugar until fluffy.
- Add wet ingredients: Mix in eggs, condensed milk, vanilla, pineapple juice, and crushed pineapple.
- Combine dry and wet: Gradually fold in the dry ingredients until just combined.
- Bake: Pour batter into pan and bake for 45–50 minutes.
- Finish: Let cool, drizzle with condensed milk and pineapple juice, garnish, and serve.
Notes
- This cake is naturally moist from the condensed milk and pineapple, and it gets even better the next day.
- Store covered at room temperature for up to 3 days or refrigerate for longer freshness.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 190mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg
