Pineapple Condensed Milk Cake

A delightful fusion of sweet and tangy flavors, this Pineapple Condensed Milk Cake is a treat you won’t want to miss.

The luscious richness of condensed milk perfectly complements the bright, refreshing taste of pineapple, creating a dessert that’s both indulgent and irresistible.

Why You’ll Love This Recipe

This cake instantly brings a touch of the tropics to any occasion. It’s easy to make with simple pantry staples and comes together quickly.

With its moist texture and vibrant pineapple flavor, it’s sure to be a hit—whether you’re enjoying it as a cozy afternoon snack or a festive centerpiece.

Ingredients

• 1 can (14 oz) sweetened condensed milk
• 1 ½ cups crushed pineapple, well-drained
• 3 large eggs, room temperature
• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ cup unsalted butter, melted and slightly cooled
• 1 tsp vanilla extract
• ¼ tsp salt

Instructions

Step 1: Preheat the oven to 350°F (175°C). Grease or line a 9×9-inch baking pan with parchment paper.

Step 2: In a large bowl, whisk together the condensed milk, eggs, melted butter, vanilla extract, and drained pineapple until smooth.

Step 3: In a separate bowl, sift together the flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Avoid overmixing.

Step 4: Pour the batter into the prepared pan, spreading it evenly.

Step 5: Bake for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Step 6: Let the cake cool completely before slicing into squares and serving.

Variations

• Tropical Twist: Add ¼ cup shredded coconut to the batter for extra flavor.
• Citrus Zest: Stir in 1 tsp lemon or lime zest to enhance the tanginess.
• Crunchy Texture: Fold in ¼ cup chopped pecans or walnuts for added crunch.
• Glaze Option: Drizzle with a simple powdered sugar glaze for extra sweetness.
• Layered Cake: Slice in half horizontally and fill with pineapple cream for a layered version.

Storage & Reheating

• Storage: Keep in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
• Reheating: Enjoy at room temperature, or microwave individual slices for 10-15 seconds for a warm treat.

Pineapple Condensed Milk Cake

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This Pineapple Condensed Milk Cake is a moist and flavorful tropical treat, combining just the right touch of sweetness and tanginess. Simple to make and perfect for any occasion, it’s a delightful dessert that brings a taste of the tropics to every bite.

• Total Time: 55 minutes
• Yield: 9 serving 1x

Ingredients

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• 1 can (14 oz) sweetened condensed milk
• 1 ½ cups crushed pineapple, well-drained
• 3 large eggs, room temperature
• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ cup unsalted butter, melted and slightly cooled
• 1 tsp vanilla extract
• ¼ tsp salt

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Instructions

1. Preheat the oven to 350°F (175°C). Grease or line a 9×9-inch baking pan with parchment paper.
2. In a large bowl, whisk together the condensed milk, eggs, melted butter, vanilla extract, and drained pineapple until smooth.
3. In a separate bowl, sift together the flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Avoid overmixing.
4. Pour the batter into the prepared pan, spreading it evenly.
5. Bake for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
6. Let the cake cool completely before slicing into squares and serving.

• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American