A Sweet and Tropical Treat to Savor
Imagine cutting into a moist, golden cake bursting with sweet pineapple flavor, creamy condensed milk, and a touch of coconut crunch. The aroma alone transports you to a warm tropical paradise, where every bite is soft, rich, and irresistibly delicious.
This pineapple condensed milk cake is the perfect dessert for any occasion—whether you’re celebrating with family, bringing something special to a potluck, or just treating yourself to something sweet. With simple ingredients and minimal effort, you can create a cake that’s as beautiful as it is delicious. Let’s explore how to make this delightful treat, along with tips, variations, and answers to common questions!
Ingredients for Pineapple Condensed Milk Cake
Before you start, gather all your ingredients. Each one plays an important role in making this cake moist, flavorful, and perfectly textured.
| Ingredient | Quantity | Purpose |
|---|---|---|
| Yellow cake mix | 1 box | Forms the base of the cake |
| Sweetened condensed milk | 1 can (14 oz) | Adds rich, creamy sweetness |
| Crushed pineapple | 1 can (20 oz), drained | Infuses natural pineapple flavor |
| Unsalted butter | ½ cup, melted | Enhances richness and moisture |
| Shredded coconut | 1 cup | Adds a tropical crunch |
| Chopped nuts (optional) | 1 cup (walnuts or pecans) | Provides extra texture and nuttiness |
Step-by-Step Guide to Making Pineapple Condensed Milk Cake
1. Preheat the Oven and Prepare the Baking Dish
- Set your oven to 350°F (175°C).
- Grease a 9×13-inch baking dish with butter or non-stick spray.
2. Prepare the Cake Batter
- In a large mixing bowl, combine the yellow cake mix, melted butter, and drained crushed pineapple.
- Stir well until fully combined and smooth.
3. Assemble the Cake
- Pour the batter into the greased baking dish and spread evenly.
- Drizzle the sweetened condensed milk evenly over the batter.
- Sprinkle the shredded coconut and chopped nuts (if using) over the top.
4. Bake the Cake
- Place the cake in the preheated oven and bake for 30-35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
5. Cool and Serve
- Let the cake cool for 15 minutes before slicing.
- Serve warm or at room temperature for the best flavor.
Why You’ll Love This Pineapple Condensed Milk Cake
- Super moist and rich thanks to condensed milk and pineapple.
- Easy to make with a simple cake mix base.
- Packed with tropical flavor from pineapple and coconut.
- Great for any occasion, from birthdays to potlucks.
- Customizable—add nuts, drizzle with caramel, or top with whipped cream!
Tips for the Best Pineapple Condensed Milk Cake
- Drain the crushed pineapple well to avoid excess moisture in the batter.
- Use full-fat sweetened condensed milk for the richest texture.
- Toast the coconut before sprinkling for extra crunch and flavor.
- For a fluffier cake, use a hand mixer instead of stirring by hand.
- Let it cool slightly before serving to allow the flavors to set.
Delicious Variations to Try
1. Pineapple Upside-Down Cake Version
- Place pineapple rings and maraschino cherries at the bottom of the pan before pouring the batter for a stunning upside-down cake.
2. Cream Cheese Frosting Topping
- Spread a layer of cream cheese frosting on top after baking for extra decadence.
3. Pina Colada Cake
- Add 1 teaspoon of rum extract and ¼ cup coconut milk for a tropical twist.
4. Chocolate Pineapple Cake
- Mix in ½ cup of chocolate chips for a unique chocolate-pineapple flavor combination.
Nutritional Information Per Serving
(Approximate values based on 12 servings)
| Nutrient | Amount |
|---|---|
| Calories | ~320 kcal |
| Protein | 4 g |
| Fat | 15 g |
| Carbohydrates | 42 g |
| Fiber | 2 g |
| Sugar | 28 g |
Best Ways to Serve Pineapple Condensed Milk Cake
- With Whipped Cream – Light and airy, it balances the richness.
- Drizzled with Caramel Sauce – Enhances the sweet, buttery flavor.
- Chilled from the Fridge – Enjoy a firmer, creamier texture.
- With a Scoop of Vanilla Ice Cream – A warm slice with cold ice cream is irresistible!
Frequently Asked Questions
1. Can I make this cake ahead of time?
Yes! You can bake the cake a day in advance and store it covered at room temperature for up to 2 days or in the refrigerator for up to 5 days.
2. Can I use fresh pineapple instead of canned?
Absolutely! Just make sure to crush and drain it well before using.
3. How do I store leftovers?
Store leftovers in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.
4. Can I freeze this cake?
Yes! Wrap individual slices in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.
5. Can I make this cake gluten-free?
Yes! Use a gluten-free yellow cake mix to make this recipe gluten-free.
6. What other nuts can I use?
You can use almonds, macadamia nuts, or cashews for a different crunch.
Final Thoughts: Try This Pineapple Condensed Milk Cake Today!
This pineapple condensed milk cake is a tropical dream come true—easy, moist, and full of flavor. Whether you’re making it for a family gathering, a special event, or just because you love cake, this recipe is sure to impress.
Now it’s your turn! Gather your ingredients, follow the simple steps, and enjoy a slice of this sweet, fruity delight. Don’t forget to share your results and let us know how you customized your cake!
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Pineapple Condensed Milk Cake: A Tropical Delight in Every Bite
- Total Time: 45 minutes
- Yield: 12 servings 1x
Description
This pineapple condensed milk cake is a moist, tropical delight packed with sweet pineapple, creamy condensed milk, and crunchy coconut. It’s incredibly easy to make using a simple cake mix and a few pantry staples. Perfect for potlucks, celebrations, or just a weekend treat, this cake delivers a buttery, rich, and fruity flavor in every bite!
Ingredients
- 1 box yellow cake mix
- 1 can (14 oz) sweetened condensed milk
- 1 can (20 oz) crushed pineapple, drained
- ½ cup unsalted butter, melted
- 1 cup shredded coconut
- 1 cup chopped nuts (optional, such as walnuts or pecans)
Instructions
- Preheat the Oven
- Set your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Prepare the Cake Batter
- In a large mixing bowl, combine the yellow cake mix, melted butter, and drained crushed pineapple.
- Stir until fully incorporated and smooth.
- Assemble the Cake
- Pour the batter into the greased baking dish and spread it evenly.
- Drizzle the sweetened condensed milk over the top.
- Sprinkle with shredded coconut and chopped nuts (if using).
- Bake the Cake
- Bake for 30-35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Cool and Serve
- Let the cake cool for at least 15 minutes before slicing.
- Serve warm or at room temperature.
Notes
- Drain the pineapple well to avoid excess moisture.
- For a crunchier top, toast the coconut before sprinkling.
- Make it extra indulgent by topping with whipped cream or caramel sauce.
- Store leftovers in an airtight container for up to 5 days in the refrigerator.
- Freeze for later by wrapping slices in plastic wrap and freezing for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American