Pineapple Condensed Milk Cake

Name: Pineapple Condensed Milk Cake
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Tropical
Ingredients: 1 can (14 oz) sweetened condensed milk; 1 ½ cups crushed pineapple, drained; 3 large eggs; 1 ½ cups all-purpose flour; 1 tsp baking powder; ½ cup melted butter; 1 tsp vanilla extract; Pinch of salt

Isabella

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A tropical delight with the perfect balance of sweetness and tanginess, this Pineapple Condensed Milk Cake is a must-try dessert for any occasion. The rich flavor of condensed milk pairs beautifully with the vibrant pineapple, making this cake irresistible.

Why You’ll Love This Recipe

I love how this cake brings a tropical vibe to any gathering. It’s quick and simple to make, with ingredients I probably already have in my pantry. The moist texture and refreshing pineapple flavor make it a crowd-pleaser, whether I serve it for a casual afternoon treat or a festive celebration.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 can (14 oz) sweetened condensed milk

1 ½ cups crushed pineapple, drained

3 large eggs

1 ½ cups all-purpose flour

1 tsp baking powder

½ cup melted butter

1 tsp vanilla extract

Pinch of salt

Directions

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

In a large mixing bowl, I mix the sweetened condensed milk, eggs, melted butter, vanilla extract, and drained crushed pineapple until smooth.

I sift the all-purpose flour, baking powder, and salt together in a separate bowl. Gradually, I fold the dry ingredients into the wet mixture, stirring until just combined.

Pouring the batter into the prepared pan, I spread it evenly for uniform baking.

I bake the cake for 40-45 minutes, or until it’s golden brown and a toothpick inserted into the center comes out clean.

Once baked, I let the cake cool completely before slicing it into 9 squares to serve.

Servings and Timing

Servings: 9 squares

Prep Time: 10 minutes

Cooking Time: 45 minutes

Total Time: 55 minutes

Calories: Approximately 235 kcal per serving

Variations

Tropical Twist: Add shredded coconut to the batter for an extra tropical flavor.

Citrus Zest: I like to include a teaspoon of lemon or lime zest to enhance the tangy pineapple notes.

Nuts: Chopped pecans or walnuts make a great addition for some crunch.

Glaze: Drizzle a simple powdered sugar glaze on top for added sweetness and decoration.

Layered Cake: Slice the cake horizontally and add a pineapple cream filling for a layered version.

Storage/Reheating

Storage: I store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.

Reheating: While this cake is delicious at room temperature, I gently reheat slices in the microwave for 10-15 seconds if I prefer a warm treat.

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FAQs

Can I use fresh pineapple instead of canned?

Yes, fresh pineapple works well. Just ensure it’s finely chopped and drained to avoid excess moisture.

Can I make this cake gluten-free?

Absolutely. I substitute the all-purpose flour with a 1:1 gluten-free flour blend, and it turns out great.

How do I know when the cake is done?

I check for a golden brown top and use a toothpick; if it comes out clean, the cake is done.

Can I freeze this cake?

Yes, I wrap individual squares tightly in plastic wrap, place them in a freezer-safe bag, and freeze for up to 3 months. Thaw at room temperature before serving.

What can I serve with this cake?

I enjoy it with whipped cream, vanilla ice cream, or a dollop of Greek yogurt for a light accompaniment.

Conclusion

This Pineapple Condensed Milk Cake is an easy and delicious dessert that brings a touch of the tropics to any table. Its moist texture, sweet and tangy flavor, and versatile variations make it a favorite for me and my family. Whether served as-is or dressed up with a glaze or topping, this cake is sure to impress. Give it a try, and enjoy a taste of sunshine.

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