Name: Pineapple Condensed Milk Cake – Sweet Easy Recipes with a Tropical Twist
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 1 can (14 oz) sweetened condensed milk; 3 large eggs; 1/2 cup melted butter; 1 tsp vanilla extract; 1 cup all-purpose flour; 1 tsp baking powder; 1/2 tsp salt; 1 can (20 oz) crushed pineapple, drained

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This pineapple condensed milk cake is a golden, tropical treasure that melts in your mouth. With the tang of pineapple and the creamy sweetness of condensed milk, it tastes like sunshine in a pan. My grandma used to say, ‘If you can open a can, you can bake this cake,’ and honestly, she wasn’t wrong. It’s the kind of recipe that doesn’t judge if your baking skills are… let’s say, evolving. We’ve all had cakes that sank like shipwrecks—this one floats. Perfect for lazy Sundays, chaotic Tuesdays, or impressing guests with minimal effort. It doesn’t need layers, frostings, or anything fancy. Just mix, pour, bake, and boom—dessert hero. And in case you’re wondering, yes, this is your green light to keep a can of pineapple in your pantry at all times. You never know when dessert duty calls.

1) Key Takeaways
2) Easy Pineapple Condensed Milk Cake Recipe
3) Ingredients for Pineapple Condensed Milk Cake
4) How to Make Pineapple Condensed Milk Cake
5) Tips for Making Pineapple Condensed Milk Cake
6) Making Pineapple Condensed Milk Cake Ahead of Time
7) Storing Leftover Pineapple Condensed Milk Cake
8) Try these Cakes next!
9) Pineapple Condensed Milk Cake
10) Nutrition

1) Key Takeaways

Uses pantry staples for a no-fuss dessert
Ready in under an hour
Pairs beautifully with tea or coffee
Perfect for both beginners and seasoned bakers

2) Easy Pineapple Condensed Milk Cake Recipe

Here’s the thing about sweet easy recipes like this one—they save the day when dessert needs to happen fast. You don’t need skills, just a can opener, a whisk, and maybe a little confidence (or caffeine). I love this cake because it doesn’t overcomplicate things. It’s pineapple, it’s condensed milk, it’s cake. Done.

When I first baked this, I was sure I’d messed it up. I didn’t sift anything. I didn’t butter the pan perfectly. But guess what? It turned out so good that I forgot to share a slice. That’s the charm of sweet easy recipes—they forgive you.

If you’ve got pineapple, you’re halfway there. The rest is about stirring, pouring, and trusting the oven. With simple homemade sweets like this, the oven does the heavy lifting. And your kitchen will smell like someone actually knows what they’re doing. That’s the dream, right?

3) Ingredients for Pineapple Condensed Milk Cake

Sweetened Condensed Milk: The star of the show. It adds creamy sweetness without needing extra sugar. Plus, no one ever says no to condensed milk in a dessert.

Eggs: Three of them. They hold the cake together and give it that tender, rich texture. Make sure they’re at room temperature so they mix well.

Melted Butter: A half-cup brings flavor and moisture. It’s what makes the cake taste like it came from your favorite bakery.

Vanilla Extract: Just a splash, but it makes the flavor rounder and deeper. Without it, the cake feels flat. You’ll notice.

All-Purpose Flour: This is your structure. Just one cup does the trick. No need for anything fancy here.

Baking Powder: One teaspoon lifts the batter just enough to keep things fluffy without making it dry.

Salt: Just half a teaspoon. It balances the sweetness and makes everything pop.

Crushed Pineapple: The second star. Sweet, juicy, and slightly tart, it keeps the cake moist and adds a lovely tropical bite.

4) How to Make Pineapple Condensed Milk Cake

Step 1. Preheat your oven to 350°F and grease a 9-inch round cake pan. No parchment? Don’t worry. Just butter it like you mean it.

Step 2. In a large bowl, whisk the condensed milk, eggs, melted butter, and vanilla until it’s smooth and shiny. No lumps allowed at this stage.

Step 3. In a separate bowl, stir the flour, baking powder, and salt. This avoids little bitter clumps in your final cake.

Step 4. Slowly add the dry ingredients to the wet, stirring just until they get along. Overmixing is where good cakes go bad.

Step 5. Gently fold in the crushed pineapple. Don’t squeeze out all the juice. That’s part of the magic.

Step 6. Pour the batter into your pan and smooth the top. It doesn’t have to be perfect—imperfection bakes beautifully.

Step 7. Bake for about 35 minutes or until a toothpick comes out clean. Let it cool in the pan before transferring to a rack. Patience. It’s hot.

5) Tips for Making Pineapple Condensed Milk Cake

This cake is as reliable as your favorite hoodie. It doesn’t ask for much and always delivers. But here’s how I make sure it shines every time.

First, don’t overmix. I know it’s tempting to keep stirring until it looks like pancake batter. But if you want a tender crumb, walk away once it’s combined. That’s your sign.

Also, don’t drain the pineapple too much. A little juice makes it extra soft. Not soggy, just soft. And when it comes out of the oven, let it rest. Even the best cakes need a moment to gather themselves.

6) Making Pineapple Condensed Milk Cake Ahead of Time

Sweet easy recipes like this one make life easier when you plan ahead. This cake holds up well. Bake it in the evening, let it cool, and wrap it tight once it’s room temp. Next day? Still fabulous.

I like to warm up a slice for breakfast. Don’t judge. A little butter on top, a cup of coffee, and I’m set. You can also dress it up with whipped cream or yogurt and pretend it’s a plated dessert. No one needs to know it was baked yesterday.

If you’re taking it to a party, make it the day before. Trust me, it tastes even better when it’s had time to rest. The flavors mingle, the edges settle, and everything gets a little friendlier.

7) Storing Leftover Pineapple Condensed Milk Cake

Pop it in an airtight container and stash it in the fridge. It’ll keep for 3 to 4 days without losing its charm. After that, it’s still safe, just not at peak deliciousness.

If you’re freezing it, wrap individual slices in plastic wrap and drop them into a zip-top bag. Great for surprise sweet cravings.

When you’re ready to eat it again, let it thaw at room temp or give it a quick warm-up in the microwave. A little whipped cream or extra pineapple on top doesn’t hurt either.

8) Try these Cakes next!

9) Pineapple Condensed Milk Cake