Pineapple Condensed Milk Cake

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Golden, creamy, and bursting with tropical flavor, Pineapple Condensed Milk Cake is the kind of dessert that stops you mid-bite. Its luscious custard-like filling, made rich with sweetened condensed milk and studded with juicy pineapple pieces, sits atop a buttery, lightly crisp base. It’s like sunshine in cake form—smooth, sweet, and just the right touch of tart. Every bite offers a melt-in-your-mouth texture, balanced by the soft crunch of the base and a hint of caramelized topping.

This cake is a celebration of contrasts. The pineapple brings a vibrant brightness, cutting through the richness of the condensed milk. It’s perfect for summer gatherings, tropical-themed dinner parties, or when you’re simply craving something exotic and sweet. And let’s not forget the dusting of powdered sugar on top that adds a delicate snowy finish, making it almost too pretty to eat—almost.

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Ingredients for this Pineapple Condensed Milk Cake

• 1 can (14 oz) sweetened condensed milk
• 3 large eggs
• 1 cup crushed pineapple (drained) or pineapple chunks for topping
• 1/4 cup fresh pineapple juice
• 1/2 cup granulated sugar
• 1/2 cup all-purpose flour
• 1/4 cup melted butter
• 1/2 teaspoon vanilla extract
• Pinch of salt
• 1 teaspoon baking powder
• Graham cracker crumbs or biscuit base (optional, for crust)
• Powdered sugar (for dusting)

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Step 1: Prepare the Crust (Optional)

If you love a bit of crunch at the bottom, start by prepping a graham cracker or biscuit crust. Mix about 1 ½ cups of crushed graham crackers or digestive biscuits with ¼ cup of melted butter. Press the mixture firmly into a parchment-lined 8×8-inch baking dish. Pop it into the freezer while you make the filling—it’ll firm up beautifully and create a nice base.

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Step 2: Make the Pineapple Filling

In a large mixing bowl, combine the sweetened condensed milk, eggs, pineapple juice, vanilla extract, and a pinch of salt. Whisk everything together until smooth and well-blended. Then gently fold in the crushed pineapple. This mix should be rich, creamy, and filled with small bursts of fruity goodness.

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Step 3: Add the Dry Ingredients

In a separate bowl, sift together the flour and baking powder. Slowly add the dry mixture to the wet ingredients, whisking just until everything is incorporated. You don’t want to overmix—just enough to bring it all together. The batter should be thick but pourable.

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Step 4: Assemble and Bake

Take the chilled crust out of the freezer. Pour the pineapple batter over the base and smooth the top with a spatula. If you prefer, you can skip the base and bake the batter directly in a greased dish. Bake in a preheated oven at 350°F (175°C) for 30–35 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.

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Step 5: Cool, Garnish, and Serve

Allow the cake to cool in the pan for at least 20 minutes. Once it has set, top it with fresh pineapple chunks for a juicy contrast and a beautiful finish. Dust with powdered sugar just before serving for that extra touch of charm. Serve chilled or at room temperature—either way, it’s pure pineapple bliss.

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Storage Instructions

Pineapple Condensed Milk Cake stores wonderfully and maintains its rich flavor even days after baking. For best results:

• Refrigeration: Store the cake in an airtight container in the refrigerator for up to 5 days. The flavors meld beautifully over time, making it taste even better the next day.
• Freezing: You can freeze individual slices. Wrap them tightly in plastic wrap and place in a freezer-safe bag or container. Freeze for up to 2 months. Thaw overnight in the fridge before serving.
• Serving Tip: For a chilled treat, serve straight from the fridge. If you prefer it warm, a quick 10-second microwave zap works wonders.

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Estimated Nutrition

Here’s an approximate nutrition breakdown per serving (based on 9 slices):

• Calories: 290
• Total Fat: 12g
• Saturated Fat: 7g
• Cholesterol: 80mg
• Sodium: 160mg
• Carbohydrates: 40g
• Sugar: 30g
• Protein: 5g
• Fiber: <1g

Note: Nutrition values may vary depending on exact ingredients and portions used.

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Frequently Asked Questions

1. Can I use canned pineapple instead of fresh?

Absolutely! Canned pineapple (in juice, not syrup) works great. Just make sure to drain it well.

2. Do I need a crust for this cake?

Not at all. The crust is optional—it adds texture but the cake bakes beautifully on its own too.

3. Can I make it dairy-free?

You can try substituting sweetened condensed coconut milk and dairy-free butter, though the texture may slightly vary.

4. Why is my cake too runny in the center?

It may need more baking time. Ovens vary—make sure to bake until the center is set and not jiggly.

5. Can I reduce the sugar?

Yes. You can cut back the added sugar by half or eliminate it entirely if your pineapple is very sweet.

6. Is it better served cold or warm?

Both ways are delicious. Chilled makes it firmer and refreshing, while warm enhances the creaminess.

7. Can I use this batter for cupcakes?

Yes! Just adjust the baking time to about 15–18 minutes and keep an eye on doneness.

8. What toppings go well with it?

Fresh whipped cream, toasted coconut flakes, or a drizzle of caramel sauce pair perfectly with this cake.

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