Irresistible Pineapple Condensed Milk Cake Recipe

The moment you bite into a slice of Pineapple Condensed Milk Cake, your taste buds will do a little happy dance. Imagine the sweet, tropical flavor of pineapple mingling with the creamy richness of condensed milk – it’s like a vacation for your mouth without the sunburn and sand in uncomfortable places.

This delightful cake is not just a treat; it’s a celebration on a plate. Whether you’re hosting a summer barbecue or just need an excuse to indulge on a Tuesday afternoon, this cake is perfect for any occasion. It’s bright, cheerful, and guaranteed to bring smiles all around.

Ingredients for Pineapple Condensed Milk Cake

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: Use about 2 cups for the perfect texture that holds everything together while remaining light.
• Granulated Sugar: About 1 cup will add sweetness and help create that lovely golden crust.
• Baking Powder: You’ll need 1 tablespoon to give the cake that delightful rise.
• Salt: Just a pinch (about 1/4 teaspoon) enhances all the flavors beautifully.
• Condensed Milk: One can (14 oz) will add rich creaminess and sweetness that pairs perfectly with pineapple.
• Pineapple Chunks: Use about 1 cup of fresh or canned pineapple for that burst of tropical flavor.
• Vegetable Oil: About 1/2 cup keeps the cake moist and tender.
• Eggs: Three large eggs bind everything together and add richness.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Pineapple Condensed Milk Cake

Follow these simple steps to prepare this delicious dish:

Step 1: Preheat Your Oven

Preheat your oven to 350°F (175°C). While it’s heating up, grab a round cake pan (about 9 inches in diameter) and grease it well with cooking spray or butter.

Step 2: Mix Dry Ingredients

In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Whisk them together until they are well mixed; think of it as giving your dry ingredients a little spa day.

Step 3: Combine Wet Ingredients

In another bowl, mix together the condensed milk, vegetable oil, and eggs. Stir until smooth—this mixture will be rich enough to make anyone drool!

Step 4: Combine Everything

Pour the wet mixture into the dry ingredients. Gently fold in the pineapple chunks until everything is just combined—don’t overdo it like your uncle at family gatherings!

Step 5: Bake

Pour your batter into the prepared baking pan and smooth out the top with a spatula. Bake in your preheated oven for about 30-35 minutes or until golden brown. A toothpick inserted into the center should come out clean (no one likes sticky fingers).

Step 6: Cool and Serve

Once baked, remove from oven and let it cool in the pan for about ten minutes before transferring to a wire rack. Slice it up once cooled slightly and serve alongside whipped cream or fresh fruit if you’re feeling fancy!

Now you’re ready to enjoy this delightful Pineapple Condensed Milk Cake! Serve it at parties or keep it all for yourself; we won’t tell!

Perfecting the Cooking Process

Start by preheating your oven while you prepare the batter. Mix the condensed milk with fresh pineapple and eggs, then fold in the flour. Pour into a greased pan and bake until golden brown for perfect results.

Add Your Touch

Feel free to swap out fresh pineapple for canned if that’s what you have. You can also add shredded coconut or nuts for texture. A splash of vanilla extract can elevate the flavor even further.

Storing & Reheating

Store your Pineapple Condensed Milk Cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it. When ready to enjoy, serve at room temperature or briefly warm it in the microwave.

I remember baking this cake for my cousin’s birthday party. Everyone raved about it, and I felt like a culinary superstar as they devoured every last crumb!

FAQs :

What is Pineapple Condensed Milk Cake?

Pineapple Condensed Milk Cake is a delicious dessert that combines the sweetness of condensed milk with the tropical flavor of pineapple. This cake features a moist and fluffy texture, making it perfect for any occasion. The recipe typically uses ingredients like all-purpose flour, baking powder, eggs, and of course, sweetened condensed milk. The addition of fresh or canned pineapple enhances its fruity flavor, creating a delightful treat that everyone will enjoy.

How do I store Pineapple Condensed Milk Cake?

To keep your Pineapple Condensed Milk Cake fresh, store it in an airtight container at room temperature for up to three days. If you want to extend its shelf life, refrigerate it for up to a week. Ensure that the cake is completely cooled before wrapping it to prevent moisture buildup. You can also freeze slices of the cake for up to three months; just make sure to wrap them well in plastic wrap and then place them in a freezer-safe bag.

Can I use fresh pineapples instead of canned ones?

Absolutely! Using fresh pineapples in your Pineapple Condensed Milk Cake adds a vibrant flavor and texture. Simply peel, core, and chop the pineapple into small pieces before incorporating them into your batter. Fresh pineapples can provide a more intense fruity taste compared to canned versions, which may have added sugars or preservatives. Adjust the sweetness of your batter if necessary since fresh fruit can vary in sweetness.

Is there a dairy-free version of Pineapple Condensed Milk Cake?

Yes! You can easily make a dairy-free version of Pineapple Condensed Milk Cake by substituting regular condensed milk with plant-based alternatives such as coconut cream or almond condensed milk. Additionally, make sure to use dairy-free margarine or oil instead of butter. This way, you can still enjoy this delightful cake while accommodating dietary preferences without compromising on taste.

Conclusion for Pineapple Condensed Milk Cake :

Pineapple Condensed Milk Cake is a tropical delight that everyone loves. It combines sweetened condensed milk and pineapple for a moist and flavorful dessert. By using fresh or canned pineapples, you enhance its taste even further. Remember to store leftovers properly to maintain freshness, and feel free to explore dairy-free options if needed. Whether it’s for a special occasion or just because, this cake is sure to impress and satisfy your sweet cravings!

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Pineapple Condensed Milk Cake

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• Author: Jennifer
• Total Time: 50 minutes
• Yield: Serves approximately 10 slices 1x

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Description

Pineapple Condensed Milk Cake is a delightful tropical dessert that combines the creamy sweetness of condensed milk with juicy pineapple chunks. This moist and fluffy cake is perfect for any occasion, from summer barbecues to cozy afternoons at home. With easy-to-follow instructions, even novice bakers can impress their friends and family with this vibrant treat that brings a taste of paradise to your table.

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Ingredients

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• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 14 oz can sweetened condensed milk
• 1 cup pineapple chunks (fresh or canned)
• 1/2 cup vegetable oil
• 3 large eggs

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Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
3. In another bowl, mix the condensed milk, vegetable oil, and eggs until smooth.
4. Pour the wet ingredients into the dry ingredients and gently fold in the pineapple chunks until just combined.
5. Transfer the batter to the prepared cake pan and smooth the top with a spatula.
6. Bake for 30-35 minutes or until golden brown and a toothpick inserted comes out clean.
7. Let cool for 10 minutes in the pan before transferring to a wire rack to cool completely.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Tropical

Nutrition

• Serving Size: 1 slice (80g)
• Calories: 280
• Sugar: 22g
• Sodium: 120mg
• Fat: 12g
• Saturated Fat: 3g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 50mg