Pineapple Condensed Milk Cake – Easy Cake Recipes That Taste Like Sunshine
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.
Servings: 12 slices
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
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, whisk the eggs until light and fluffy. Add the condensed milk, melted butter, and vanilla extract. Stir until smooth.
- In another bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients into the wet mixture, stirring gently.
- Fold in the crushed pineapple. Don’t overmix—just enough so it looks like they’re best friends.
- Pour the batter into the greased pan and smooth out the top.
- Bake for 30-35 minutes, or until a toothpick comes out clean and the top is golden.
- Cool before slicing. Or don’t—just blow on it and call it rustic.