Pineapple Condensed Milk Cake

This Pineapple Condensed Milk Cake is my go-to recipe when I want something bright and satisfying for a gathering or just a treat with tea. It is soft yet sturdy moist with the signature tang of pineapple mellowed by creamy condensed milk and is always a crowd-pleaser any time of year

The first time I made this cake was for a spring brunch and people still talk about it When I want a dessert that feels like sunshine this is the one

Ingredients

• Sweetened condensed milk: Adds creamy sweetness and helps create a dense moist texture Look for a brand with milk and sugar as the main ingredients for best flavor
• Crushed pineapple: The star ingredient brings brightness and keeps the cake from drying out Choose pineapple packed in juice for best results and drain thoroughly
• Large eggs: Bind everything together and add richness Fresh eggs give the cake better structure
• All purpose flour: The foundation of the cake Sift before using for lighter results
• Baking powder: Provides lift to the batter so the cake is fluffy Make sure yours is fresh for a good rise
• Melted butter: Adds tenderness and a lovely buttery flavor Use unsalted butter and melt just before mixing
• Vanilla extract: Enhances the aroma and brings out all the tropical notes Pure vanilla is best if you have it
• Salt: Balances the sweetness and wakes up every flavor Use a fine sea salt for even seasoning

Step-by-Step Instructions

Prepare the pan and oven:

Set your oven to 350 degrees Fahrenheit and grease or line a nine by nine inch baking pan with parchment paper This keeps the cake from sticking and helps with easy removal later

Mix the wet ingredients:

In a large bowl whisk together the sweetened condensed milk eggs melted butter vanilla extract and drained crushed pineapple Beat until the mixture looks smooth and creamy with no streaks of egg

Combine dry ingredients:

In a separate bowl sift the flour baking powder and salt together This extra step prevents lumps and ensures the cake is tender

Fold dry into wet:

Gradually add the flour mixture to the wet bowl Use a spatula and a gentle hand Fold just until no more flour is visible to keep the batter tender

Pour and smooth:

Transfer the batter into your prepared pan Then use the spatula to spread it evenly right into the corners for a uniform rise

Bake:

Place the pan on the center rack Bake for forty to forty five minutes The cake should be deep golden on top and a toothpick poked in the middle must come out clean with maybe a crumb or two

Cool completely:

Remove from the oven Set the pan on a rack and let the cake cool all the way down before cutting into squares This keeps the crumb moist and the warmth from making it gummy

Pin it

My favorite part is the top crust that develops as it bakes crackly golden and almost caramelized I always save the corner pieces for myself because they get the most crunchy edges My family asks for this cake every holiday it is a tradition now

Storage tips

This cake keeps well at room temperature for up to two days covered in an airtight container For longer storage place in the fridge for up to five days If you want to freeze it wait until cooled wrap the squares tightly and freeze for up to one month Thaw at room temperature so the crumb stays soft

Ingredient substitutions

You can swap in fresh pineapple for canned as long as it is finely chopped and really well drained For a dairy-free version try using coconut cream instead of butter and a thick plant-based condensed milk If you want a gluten-free cake go with a cup-for-cup gluten-free flour blend but check that your baking powder is gluten-free too

Serving suggestions

Serve these squares on their own or dust them lightly with powdered sugar For a special occasion I add some whipped cream and a few sliced strawberries or a small scoop of vanilla ice cream It is also fun to top with a sprinkle of toasted coconut for extra tropical flavor

Pin it

Cultural note

Pineapple is a symbol of hospitality in many cultures and was often reserved for special guests This cake brings that celebratory feeling with each bite Combining pantry staples with bright fruit is a classic trick in warm places where ingredients need to last A slice of this cake will always remind me of family tables and holidays

Frequently Asked Questions

→ What type of pineapple works best?

Drained crushed pineapple, either canned or fresh, ensures a moist texture and even flavor throughout the cake.

→ Can I add other ingredients for variation?

Shredded coconut or citrus zest complement the tropical notes and add extra depth to the cake.

→ How do I check if the cake is done?

Bake until golden brown and a toothpick inserted in the center comes out clean, about 40-45 minutes.

→ Is it possible to substitute fresh pineapple for canned?

Yes, finely chop and drain the fresh pineapple well before mixing it in to maintain the right texture.

→ What is the ideal way to serve?

Let the cake cool completely before slicing. Enjoy plain or with a sprinkle of powdered sugar or extra fruit on top.