Name: Pineapple Condensed Milk Cake – Easy Cake Recipes That Taste Like Sunshine
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 1 can (14 oz) sweetened condensed milk; 1 cup crushed pineapple, drained; 1 cup all-purpose flour; 1 tsp baking powder; 2 large eggs; 1/4 cup unsalted butter, melted; 1 tsp vanilla extract; Pinch of salt

Jump to Recipe

I grew up in a house where Sunday wasn’t Sunday without something sweet cooling on the counter. This Pineapple Condensed Milk Cake brings that same cozy feeling, only with a tropical twist. It’s buttery, rich, and just the right kind of sweet—the kind that makes you close your eyes after the first bite. You know the feeling. The base is soft and pillowy with the richness of condensed milk baked into every crumb, while the pineapple gives a bright, sunny note that cuts through the decadence. It’s simple to make, yet it doesn’t taste simple—like, at all. And the best part? No fancy steps, no weird ingredients, just a few pantry basics and a craving for cake. This recipe hits the mark whether you’re making it for guests, for dessert, or, let’s be honest, to sneak bites straight from the fridge in the middle of the night. We’ve all been there. Let’s bake something that tastes like a vacation without needing to leave the kitchen.

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

This pineapple condensed milk cake is soft, sweet, and full of bright tropical flavor.
It’s easy to make with pantry ingredients and no mixer required.
Perfect for last-minute desserts, weeknight treats, or afternoon coffee breaks.
You only need one bowl and less than an hour from start to finish.

2) Easy Pineapple Condensed Milk Cake Recipe

This pineapple condensed milk cake is one of those easy cake recipes that tastes like something you’d find at a bakery by the beach. It’s got that sweet, milky depth from the condensed milk, and the pineapple brightens it up just enough so you never feel weighed down.

I started baking this cake on rainy days when I needed sunshine but couldn’t travel anywhere. The best part is that you only need a handful of ingredients and one bowl. No mixer, no drama. Just you, a spoon, and an oven.

The batter comes together quickly, and the cake bakes into a golden, tender dream. You’ll want to serve it with whipped cream, maybe a few toasted coconut flakes if you’re feeling wild. It’s one of those easy dessert recipes that surprises people every time with how rich and flavorful it is.

3) Ingredients for Pineapple Condensed Milk Cake

Sweetened Condensed Milk: This is the heart of the cake. It adds sweetness and a creamy, soft texture that gives the crumb a melt-in-your-mouth feel.

Crushed Pineapple: The secret to the cake’s tropical flavor. It also keeps everything moist and delicious without overpowering the other ingredients.

All-Purpose Flour: Just enough to give structure. Sift it if you like, but I rarely do and it always turns out fine.

Baking Powder: A small lift goes a long way. You’ll get a fluffy rise without going full sponge cake.

Eggs: Two of them. They bind everything together and give the cake its richness.

Unsalted Butter: Melted and stirred in. It adds flavor and richness without stealing the spotlight.

Vanilla Extract: A little goes a long way. It ties the flavors together like background music you didn’t know you needed.

Salt: Just a pinch to balance the sweetness and round out the flavors.

4) How to Make Pineapple Condensed Milk Cake

Step 1. Preheat your oven to 350°F and grease a 9-inch round cake pan. You want the edges to release easily when you flip it out.

Step 2. In a bowl, whisk the eggs until they look a little frothy. Add the condensed milk, melted butter, and vanilla. Stir until smooth. No need to overthink it.

Step 3. In another bowl, combine the flour, baking powder, and salt. Add this dry mix to your wet ingredients and stir gently.

Step 4. Fold in the crushed pineapple. Make sure it’s drained so the batter doesn’t turn soupy. Mix until just combined.

Step 5. Pour the batter into your greased pan. Smooth the top if you like, or let it do its thing.

Step 6. Bake for about 35 minutes. You’ll know it’s ready when the top turns golden and a toothpick comes out clean.

Step 7. Let the cake cool before slicing. Or don’t. I’ve burned my tongue on this cake and still went back for more.

5) Tips for Making Pineapple Condensed Milk Cake

This is one of those easy cake recipes that just works, but a few tweaks can make it even better. First, don’t skip the pinch of salt—it really rounds out the sweetness. If your pineapple is extra juicy, press it gently with a spoon to remove excess liquid before mixing it in.

You can line your pan with parchment for easy removal, though greasing it well works just fine. Want extra flair? Dust the top with powdered sugar or a little toasted coconut after it cools.

If you’re in a rush, skip the cooling and eat it warm. It holds together well, and the flavors pop when it’s still just a little steamy. This one’s meant to feel casual and unfussy, so don’t overthink it—just enjoy.

6) Making Pineapple Condensed Milk Cake Ahead of Time

This cake holds up beautifully overnight. If you’re making it for a gathering or planning ahead, just wrap it tightly once cool and keep it at room temp. It stays soft for days, which is rare with cakes that don’t have a ton of frosting.

If you’re baking it a day early, wait to add toppings like powdered sugar or coconut until just before serving. That keeps everything from melting or getting weird in the fridge.

You can also freeze it. Wrap individual slices in foil and store them in a sealed bag. When you need a quick dessert, pop one in the microwave for 20 seconds. It’s still just as good, maybe even better.

7) Storing Leftover Pineapple Condensed Milk Cake

Got leftovers? Lucky you. Just store them in an airtight container at room temp for up to three days. If your kitchen is warm, pop it in the fridge to be safe.

The cake gets even softer after a day, which somehow makes it feel even richer. That pineapple really does wonders with time.

If you’re reheating, warm slices gently in the microwave. Just a few seconds brings that fresh-baked vibe right back.

8) Try these cakes next!

9) Pineapple Condensed Milk Cake