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
Scale
- 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