This Pineapple Condensed Milk Cake is a moist, tropical delight! With the natural sweetness of pineapple, the rich creaminess of condensed milk, and a hint of coconut, this cake is a perfect balance of flavors. Whether you’re making it for a special occasion or just a treat for yourself, this easy-to-make cake is guaranteed to impress.
Why You’ll Love This Recipe
This cake is incredibly soft, thanks to the condensed milk, and the pineapple adds a fresh, fruity touch that makes each bite refreshing. The coconut (if used) enhances the tropical flavors, making it a great dessert for summer gatherings or whenever you crave something sweet and indulgent. Plus, with simple ingredients and easy steps, you can whip up this delightful cake in under an hour!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup condensed milk
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup pineapple, chopped and drained
- 1/4 cup shredded coconut (optional)
Directions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
- In a separate large bowl, cream the butter and condensed milk until smooth.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the pineapple and shredded coconut until evenly distributed.
- Pour the batter into the prepared cake pan and spread evenly.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely before slicing and serving.
Servings and Timing
- Servings: 8 servings
- Prep Time: 15 minutes
- Cooking Time: 35 minutes
- Total Time: 50 minutes
Variations
- Pineapple Upside-Down Cake: Arrange pineapple slices at the bottom of the pan with brown sugar before pouring in the batter for a caramelized twist.
- Extra Coconut Flavor: Add a teaspoon of coconut extract or use coconut milk instead of condensed milk for a stronger coconut taste.
- Glazed Version: Drizzle the cooled cake with a simple glaze made of powdered sugar and pineapple juice for extra sweetness.
- Nutty Addition: Sprinkle chopped pecans or almonds into the batter for added texture.
Storage/Reheating
- Storage: Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Freezing: Wrap individual slices in plastic wrap and store in a freezer-safe bag for up to 2 months. Thaw at room temperature before serving.
- Reheating: If you prefer a warm slice, microwave it for 10-15 seconds or warm it in the oven at 300°F for 5 minutes.
FAQs
1. Can I use canned pineapple instead of fresh?
Yes! Just be sure to drain canned pineapple well to avoid excess moisture in the batter.
2. Can I make this cake without eggs?
Yes, you can substitute eggs with flax eggs (1 tablespoon ground flaxseed + 2.5 tablespoons water per egg) or use unsweetened applesauce.
3. Can I use sweetened condensed milk?
Yes, but since condensed milk is already sweetened, there’s no need to add extra sugar to the batter.
4. How do I know when the cake is done?
Insert a toothpick into the center—if it comes out clean or with a few crumbs, it’s ready!
5. Can I make this recipe gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend for a gluten-free version.
6. Can I add frosting to this cake?
Absolutely! A cream cheese frosting or whipped coconut cream would pair beautifully with the pineapple flavor.
7. Can I make this into cupcakes?
Yes, just divide the batter into a muffin tin and bake for about 18-22 minutes, or until a toothpick comes out clean.
8. Can I replace the butter with oil?
Yes, you can use 1/2 cup vegetable or coconut oil instead of butter for a slightly different texture.
9. Is this cake very sweet?
The condensed milk provides a natural sweetness, but it’s balanced with the tartness of the pineapple. You can reduce the condensed milk slightly if you prefer a less sweet cake.
10. Can I toast the coconut before adding it?
Yes! Toasting the coconut enhances its nutty flavor and adds a slight crunch to the cake.
Conclusion
This Pineapple Condensed Milk Cake is a delightful tropical treat that’s rich, moist, and packed with flavor. Whether you serve it plain, with a glaze, or as part of a festive dessert spread, it’s a guaranteed crowd-pleaser. Simple to make and bursting with pineapple goodness, this cake is perfect for any occasion!
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Pineapple Condensed Milk Cake
This Pineapple Condensed Milk Cake is a moist, tropical delight, combining the rich creaminess of condensed milk with the natural sweetness of pineapple. With an optional hint of coconut, this easy-to-make cake is perfect for summer gatherings, special occasions, or simply as a delicious treat. Ready in under an hour, it’s a soft, flavorful dessert that’s sure to impress!
- Total Time: 50 minutes
- Yield: 8 servings
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup condensed milk
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup pineapple, chopped and drained
- 1/4 cup shredded coconut (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt until combined.
- In a large mixing bowl, cream the butter and condensed milk until smooth.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Fold in the pineapple and shredded coconut (if using).
- Pour the batter into the prepared cake pan and spread evenly.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely before slicing and serving.
Notes
- Pineapple Upside-Down Cake: Add pineapple slices and brown sugar at the bottom of the pan for a caramelized twist.
- Extra Coconut Flavor: Swap condensed milk for coconut milk or add a teaspoon of coconut extract.
- Glazed Option: Drizzle with a powdered sugar and pineapple juice glaze for extra sweetness.
- Nutty Addition: Add chopped pecans or almonds for texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical, American
- Diet: Vegetarian
