If you’re looking for a delightful treat that combines luscious tropical flavors with a rich, moist texture, this Pineapple Condensed Milk Cake Recipe is exactly what you need to try next. Imagine biting into a tender cake infused with the natural sweetness of pineapple and the creamy indulgence of condensed milk, creating a perfect balance that feels like a comforting hug in every slice. It’s not just a cake; it’s a celebration of simple ingredients coming together to wow your taste buds and impress anyone lucky enough to share a piece with you.
Ingredients You’ll Need
This Pineapple Condensed Milk Cake Recipe uses straightforward ingredients that you might already have in your kitchen, yet each one plays a vital role in delivering that soft, flavorful masterpiece we all crave. From the creamy condensed milk that keeps the cake moist to the fresh pineapple that adds a refreshing pop, every element contributes to its irresistible charm.
- All-purpose flour (1 1/2 cups): Provides the necessary structure and tenderness to the cake.
- Baking powder (1/2 teaspoon): Helps the cake rise evenly without over-fluffing.
- Baking soda (1/2 teaspoon): Boosts leavening and contributes to a delicate crumb.
- Salt (1/4 teaspoon): Balances sweetness and enhances overall flavor.
- Unsalted butter, softened (1/2 cup): Adds richness and helps create a moist texture.
- Condensed milk (1 cup): The star ingredient that brings creamy sweetness and moisture.
- Eggs (2): Bind the cake together and add fluffiness.
- Vanilla extract (1 teaspoon): Infuses the cake with warm, inviting aroma.
- Pineapple, chopped and drained (1 cup): Brings juicy, vibrant bursts of tropical flavor.
- Shredded coconut (1/4 cup, optional): Adds texture and enhances the tropical theme.
How to Make Pineapple Condensed Milk Cake Recipe
Step 1: Prepare Your Oven and Pan
Begin by preheating your oven to 350°F (175°C). This ensures it reaches the perfect temperature to bake your cake evenly. Meanwhile, grease and flour a 9-inch round cake pan to prevent sticking and help you achieve that flawless release when the cake is ready.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. This mix of dry ingredients guarantees your cake will rise beautifully and have a tender crumb, setting the stage for a perfect bake.
Step 3: Cream Butter and Condensed Milk
Using a large mixing bowl, cream the softened butter with the condensed milk until smooth and creamy. This step is essential to incorporate air and develop a luscious batter that’s rich and moist from the start.
Step 4: Add Eggs and Vanilla
Next, add the eggs one at a time, beating well after each addition to ensure they are fully incorporated. Stir in the vanilla extract to impart a lovely aromatic touch that complements the pineapple perfectly.
Step 5: Combine Wet and Dry Ingredients
Gradually fold in the dry ingredient mixture into your wet batter. Mixing just until combined is key here to avoid overworking the batter, which could lead to a dense cake instead of a light, fluffy texture.
Step 6: Fold in Pineapple and Coconut
Gently fold in the chopped and drained pineapple along with shredded coconut, if using. The pineapple provides bursts of juice and flavor, while the coconut adds a delightful texture, elevating this Pineapple Condensed Milk Cake Recipe to another level of deliciousness.
Step 7: Bake to Perfection
Pour your batter into the prepared cake pan, spreading it evenly across the surface. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. This baking time ensures the cake is cooked through yet remains moist and tender.
Step 8: Cool and Enjoy
Allow the cake to cool completely in the pan before slicing. This cooling step helps it set beautifully so that each slice maintains its shape and moisture, making every bite as delightful as the first.
How to Serve Pineapple Condensed Milk Cake Recipe
Garnishes
Top your pineapple cake with a sprinkle of toasted coconut flakes or a few fresh pineapple slices to enhance the tropical vibe visually and flavor-wise. A light dusting of powdered sugar can also add a lovely sweetness and delicate appearance that’s perfect for sharing.
Side Dishes
This cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream, balancing its sweetness and adding creamy contrast. Fresh berries or a tangy mango salsa also offer colorful, fresh accompaniments that complement the pineapple perfectly.
Creative Ways to Present
Try serving slices atop a bed of mixed tropical fruits or drizzle a homemade caramel sauce for an extra indulgent touch. You can also cut the cake into small squares for bite-sized treats at parties, making the presentation fun and inviting for guests.
Make Ahead and Storage
Storing Leftovers
Wrap leftover cake tightly in plastic wrap or store it in an airtight container to keep it moist and fresh. It will stay delicious for up to 3 days at room temperature or up to a week in the refrigerator, making it perfect for planning ahead.
Freezing
You can freeze this Pineapple Condensed Milk Cake Recipe by wrapping it well in plastic and foil to prevent freezer burn. Thaw it overnight in the refrigerator, and it will retain much of its original moistness and flavor when reheated gently.
Reheating
Warm slices of cake in the microwave for about 15 to 20 seconds or in a low oven to bring back that fresh-from-the-oven warmth without drying it out. Adding a little whipped cream or ice cream when serving will also add moisture and enhance the taste.
FAQs
Can I use canned pineapple for this recipe?
Absolutely! Just make sure to drain the pineapple very well to avoid adding extra moisture that might affect the cake’s texture. Fresh pineapple works beautifully, but canned pineapple is an easy and convenient substitute.
Is shredded coconut necessary?
Shredded coconut is optional and adds nice texture and extra tropical flavor, but the cake is delightful even without it. Feel free to skip it if you prefer a smoother, more classic pineapple cake.
Can I substitute butter with oil?
You can replace the butter with a mild-flavored oil like vegetable or canola oil, but keep in mind that butter adds richer flavor and a slightly firmer texture. If you try oil, expect a slightly different but still delicious result.
How do I know when the cake is done?
The best test is the toothpick method—insert a toothpick into the center and if it comes out clean or with a few moist crumbs, your cake is perfectly baked. Overbaking can dry out the cake, so watch it closely near the end of baking time.
Can I make this Pineapple Condensed Milk Cake Recipe dairy-free?
While condensed milk and butter are key to this cake’s flavor and texture, you can experiment with dairy-free condensed milk and vegan butter alternatives. The texture may vary slightly, but it can still be wonderfully tasty with the right ingredients.
Final Thoughts
This Pineapple Condensed Milk Cake Recipe is one of those easy-to-make desserts that feel like a special occasion every time you serve it. With its simple ingredients and heartwarming flavors, it’s bound to become a favorite in your recipe collection. Don’t wait too long to give it a try—your taste buds will thank you for the tropical joy this cake brings!
Print
Pineapple Condensed Milk Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- 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 balanced with a hint of vanilla and optional shredded coconut, this cake is easy to prepare and ideal for any occasion.
Ingredients
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
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan to prevent sticking.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined to ensure proper leavening.
- Cream Butter and Condensed Milk: In a large mixing bowl, beat the softened unsalted butter and condensed milk together until the mixture is smooth and creamy, which helps create a tender crumb.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, mixing well after each addition to fully combine. Then stir in the vanilla extract for flavor enhancement.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined to avoid overworking the batter.
- Fold in Pineapple and Coconut: Gently fold in the chopped, drained pineapple and shredded coconut (if using) to evenly distribute throughout the batter without deflating it.
- Pour and Spread Batter: Transfer the batter into the prepared cake pan, spreading it evenly to ensure uniform baking.
- Bake the Cake: Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean, indicating doneness.
- Cool and Serve: Allow the cake to cool completely in the pan before slicing and serving to maintain its structure and flavor.
Notes
- Make sure to drain the chopped pineapple thoroughly to avoid excess moisture in the cake.
- Shredded coconut is optional but adds a lovely texture and flavor.
- For best results, let the cake cool completely to set before slicing.
- You can substitute butter with margarine for a dairy-free alternative, but flavor may vary.
- Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
