Pineapple Condensed Milk Cake



Sweet Delight: Pineapple Condensed Milk Cake Recipe



There’s nothing quite like a homemade dessert to elevate the spirits and satisfy the sweet tooth. If you’re in search of a delectable treat that’s both easy to make and bursting with tropical flavors, then you’re in for a delightful culinary journey. Our Pineapple Condensed Milk Cake is a slice of paradise in every bite, combining the rich creaminess of condensed milk with the vibrant, tangy essence of pineapple. It’s the perfect dessert for any occasion, be it a special celebration or a simple family gathering.


Picture this: a moist, golden cake layer infused with the essence of ripe pineapples, generously soaked in sweetened condensed milk, and topped with a luscious layer of whipped cream. Each bite is a harmonious blend of sweet and tangy flavors that will transport your taste buds straight to a sun-soaked beach.


This Pineapple Condensed Milk Cake recipe is not just a culinary marvel; it’s also a breeze to whip up, even for those who may not consider themselves expert bakers. Whether you’re an experienced pastry chef or a novice in the kitchen, this recipe guarantees impressive results that will leave your guests begging for seconds.


So, get ready to embark on a culinary adventure and impress your loved ones with this delightful Pineapple Condensed Milk Cake. Here’s a step-by-step guide to creating this tropical masterpiece:




1 box yellow cake mix


1 20 oz can of crushed pineapple in juice, DO NOT DRAIN


1 14 oz can sweetened condensed milk (such as Eagle Brand)


1 8 oz container Cool Whip


1 8oz can crushed pineapple in juice, WELL DRAINED




Mix the cake mix according to directions, omitting water. Add 20 oz can of crushed pineapple to the batter. Mix well.


Pour into a greased 9×13 casserole dish or cake pan. Bake according to directions or until golden brown (about 30 minutes for my oven.)


Let cool for about 10 minutes. Poke holes all over the cake with a fork or a butter knife.


Pour the condensed milk all over the cake, covering the entire surface completely with it.


After a few minutes the cake will soak it up.


In a separate bowl mix together the cool whip and small can of drained crushed pineapple.


When the cake has completely cooled, spread the cool whip mixture on top of the cake.





Pro Tips:


  • To ensure your cake has the perfect texture, make sure your butter is at room temperature.
  • Don’t overmix the batter; mix until just combined to avoid a dense cake.
  • You can add a sprinkle of shredded coconut on top for extra flavor and texture.
  • For a more tropical twist, consider adding a maraschino cherry on top of each slice when serving.


Nutrition Facts:

(Per serving, assuming 12 servings)


Calories: 306 kcal

Fat: 13g

Saturated Fat: 7g

Cholesterol: 78mg

Sodium: 173mg

Carbohydrates: 40g

Fiber: 1g

Sugars: 28g

Protein: 6g

Note: Nutrition facts are approximate and may vary depending on specific ingredients used.




Pineapple Condensed Milk Cake is a delectable dessert that combines the tropical flavors of pineapple with the sweetness of condensed milk. With its simple preparation and delightful taste, this cake is a fantastic addition to any occasion. Whether you serve it at a family gathering or enjoy a slice with your morning coffee, this cake is sure to impress. So, follow our easy recipe, keep the pro tips in mind, and indulge in the goodness of this delightful dessert. Enjoy!







Please let me know how it turned out!


If you’ve tried this or any other of my recipes, don’t forget to rate the recipe below and leave me a comment. I love hearing from you!

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