If you’re craving a dessert that’s sweet, tropical, and melt-in-your-mouth tender, this Pineapple Condensed Milk Cake is about to become your new obsession! With its ultra-moist crumb, caramelized pineapple topping, and rich condensed milk flavor, this cake is pure paradise in every bite. Whether you need an easy potluck showstopper or a simple weekend treat, this recipe delivers big flavor with minimal effort. Let’s bake this tropical dream!
Why You’ll Love This Pineapple Condensed Milk Cake
Here’s why this cake is a must-make:
- Tropical Flavor Bomb: Juicy pineapple and creamy condensed milk create magic.
- Unbelievably Moist: The condensed milk keeps it tender for days.
- Easy One-Bowl Wonder: No mixer needed—just whisk and bake!
- Stunning Presentation: Golden pineapple rings make it look bakery-worthy.
- Crowd-Pleasing: Perfect for parties, brunches, or sweet cravings.
Table of Contents
Ingredients for Pineapple Condensed Milk Cake
For the Cake
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, melted
- 1 can (14 oz) sweetened condensed milk
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup crushed pineapple, drained (reserve juice!)
For the Topping
- 6-8 pineapple rings (canned or fresh)
- 2 tbsp brown sugar
- 2 tbsp reserved pineapple juice
- Maraschino cherries (optional, for decoration)
Step-by-Step Instructions
1. Prep the Pan & Pineapple
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
- Arrange pineapple rings in the bottom. Add a cherry in the center of each if using. Sprinkle with brown sugar and pineapple juice.
2. Make the Batter
- Whisk flour, baking powder, baking soda, and salt in a bowl.
- In another bowl, mix melted butter, condensed milk, eggs, and vanilla until smooth.
- Fold in dry ingredients, then stir in crushed pineapple.
3. Bake to Perfection
- Pour batter over pineapple layer. Bake 35-40 minutes until golden and a toothpick comes out clean.
- Cool 10 minutes in pan, then invert onto a plate.
Pro Tips for the Best Cake
✅ Use canned pineapple for consistent sweetness and moisture
✅ Don’t overmix – stir just until combined for a tender crumb
✅ Add coconut for extra tropical flavor (½ cup shredded)
✅ Make ahead – tastes even better the next day!
Serving Suggestions
This cake is delicious on its own, but here are some ways to make it even more special:
With Ice Cream
Serve warm slices with a scoop of vanilla bean, coconut, or rum raisin ice cream. The contrast of temperatures and textures is heavenly.
As a Trifle
Crumble the cake and layer it with whipped cream and fresh pineapple chunks in glasses for individual desserts.
Brunch Worthy
Serve at room temperature with a dollop of Greek yogurt and fresh berries for a delightful brunch dessert.
Holiday Presentation
During the holidays, arrange the pineapple rings in a star pattern and use cranberries instead of cherries for a festive look.
FAQ
My cake stuck to the pan! How can I prevent this?
Ensure you grease the pan thoroughly, especially around the pineapple. Letting it cool exactly 10 minutes before inverting is crucial. If it does stick, carefully remove pieces and patch them back on – the topping is forgiving!
Can I use fresh pineapple?
Yes, but simmer slices in simple syrup (equal parts water and sugar) for 5 minutes first to soften. Fresh pineapple contains enzymes that can prevent proper setting.
How do I know when the cake is done baking?
The top should be golden brown, the edges pulling slightly from the pan, and a toothpick inserted in the center should come out clean or with a few moist crumbs (no wet batter).
Can I freeze this cake?
Yes! Wrap cooled cake tightly in plastic wrap then foil. Freeze for up to 2 months. Thaw overnight in the refrigerator.
