The sweet aroma of baking pineapple filled the kitchen – it’s one of my favorite smells! It’s funny, because before this 3-ingredient pineapple condensed milk cake, I was intimidated by baking. I always thought you needed a million ingredients and fancy equipment. This recipe proved me so wrong! I’ve definitely had my share of baking fails, like the time I forgot to add baking powder to a batch of cookies (rock hard!). But this simple cake? It’s foolproof. It’s become a staple in our house, perfect for busy weeknights when we want a little something sweet or for last-minute gatherings when I need a quick and easy dessert.
What makes this 3-ingredient pineapple condensed milk cake such a lifesaver is that I almost always have the ingredients on hand. A can of crushed pineapple lurks in the pantry, a can of condensed milk is my secret weapon for so many desserts (hello, no-churn ice cream!), and eggs are, well, eggs! This cake recipe fits perfectly into our chaotic family life because it requires minimal effort but delivers maximum flavor. It’s the kind of recipe that makes you look like a kitchen rockstar, even if you just threw it together while juggling laundry and homework.
Trust me, once you try this 3-ingredient pineapple condensed milk cake, you’ll wonder why you ever bothered with complicated cake recipes. It’s a game-changer!
Ingredients
Here’s what you’ll need to whip up this miracle:
- 1 (20 ounce) can of crushed pineapple, undrained
- 1 (14 ounce) can of sweetened condensed milk
- 1 large egg
That’s it! Seriously. With just these three ingredients, you’re on your way to creating a delicious and satisfying dessert. The simplicity of this recipe is what makes it so appealing, especially when you’re short on time or ingredients.
Ingredient Notes and Tips
Now, a few notes about the ingredients for this 3-ingredient pineapple condensed milk cake. I always use crushed pineapple in juice, not syrup, because the condensed milk already provides plenty of sweetness. The natural sweetness of the pineapple in juice complements the condensed milk perfectly, creating a balanced flavor profile. You can use fresh pineapple if you’re feeling ambitious, but make sure it’s finely chopped and you measure out about 2 cups.
I also prefer full-fat sweetened condensed milk, because it gives the cake a richer flavor and texture. I mean, if we’re going for a simple cake recipe, we might as well go all in on taste right? The higher fat content contributes to a more tender and moist cake. When making 3-ingredient pineapple condensed milk cake, you can find sweetened condensed milk in the baking aisle of most grocery stores. Sometimes, it’s also near the evaporated milk. And don’t skimp on the egg! It helps bind everything together and gives the cake a nice, light texture.
Here’s a 3-ingredient pineapple condensed milk cake trick I learned from my mom: Warm the can of condensed milk in a bowl of hot water for a few minutes before adding it to the mixture. It makes it easier to pour and incorporates more smoothly. As for cost-saving tips, keep an eye out for sales on canned pineapple and stock up when you see a good deal.
Leftover pineapple can be stored in an airtight container in the refrigerator for up to a week – perfect for smoothies or another batch of this easy pineapple cake! And the condensed milk? Once opened, transfer it to an airtight container and store it in the fridge for up to two weeks. Though honestly, it never lasts that long in my house!
How to Make – Step-by-Step
Okay, let’s get down to business! Here’s how to make this ridiculously easy 3-ingredient pineapple condensed milk cake:
- Preheat your oven to 350°F (175°C). While the oven is heating, grease and flour an 8-inch round cake pan. You can also use a square pan if you prefer. I usually use baking spray because, well, easy clean-up!
- In a large bowl, combine the crushed pineapple (with the juice!), sweetened condensed milk, and egg. Make sure you get all that yummy pineapple juice. This is what provides most of the moisture for the no flour pineapple cake. Don’t worry if it looks a little watery at first. It will all come together!
- Mix well until everything is thoroughly combined. I like to use a whisk to make sure there are no lumps. A whisk helps to aerate the batter, resulting in a lighter texture.
- Pour the mixture into your prepared cake pan. Spread it evenly so it bakes evenly. This ensures that the cake cooks uniformly and prevents any parts from being under or overcooked.
- Bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean. In my kitchen, 3-ingredient pineapple condensed milk cake usually takes about 35 minutes, but oven temperatures can vary, so keep an eye on it. I’ve learned the hard way with 3-ingredient pineapple condensed milk cake that it’s always better to err on the side of slightly underbaked than overbaked. You want it moist and delicious!
- Let the cake cool in the pan for about 10 minutes before inverting it onto a wire rack to cool completely. This prevents the cake from sticking to the pan. I sometimes run a knife around the edges just to be extra sure. Cooling the cake in the pan helps it to firm up, making it easier to remove without breaking.
- Once the cake is completely cool, you can slice and serve!
That’s it! You’ve just made a 3-ingredient pineapple condensed milk cake. I promise, it’s even easier than it sounds.
While the 3-ingredient pineapple condensed milk cake is cooking, I usually take the opportunity to clean up the kitchen (a little bit, anyway!). Or, let’s be honest, I might sneak in a quick chapter of my book. Your 3-ingredient pineapple condensed milk cake should smell like sweet, tropical sunshine while it’s baking. It’s a truly comforting aroma.
A family-tested 3-ingredient pineapple condensed milk cake shortcut? Use a hand mixer if you have one. It makes the mixing process even faster and easier, especially if you’re making a double batch. Another tip: if you don’t have cake pans you can use muffin pans! Easy portion control that way!
Serving
Okay, so you’ve baked this beautiful 3-ingredient pineapple condensed milk cake – now what? Well, the best part is that it’s delicious all on its own. But if you want to get a little fancy, here are some ideas:
The kids love our 3-ingredient pineapple condensed milk cake when I top it with a dollop of whipped cream and a maraschino cherry. It’s simple, classic, and always a hit. I like to dust mine with a little powdered sugar for a touch of elegance.
My go-to side dish that pairs with 3-ingredient pineapple condensed milk cake is vanilla ice cream. The cold, creamy ice cream complements the warm, tangy cake perfectly. It’s the ultimate comfort food combination! This 3-ingredient pineapple condensed milk cake is perfect for potlucks, picnics, or even just a simple weeknight dessert. It’s always a crowd-pleaser.
Presentation wise, a simple cake stand elevates the 3-ingredient pineapple condensed milk cake. Add a few slices of fresh pineapple around the base for a pop of color. If you have extra 3-ingredient pineapple condensed milk cake (which is rare in my house!), you can crumble it up and use it as a topping for yogurt or ice cream. It also makes a delicious addition to a trifle.
I’ve also tried a few seasonal 3-ingredient pineapple condensed milk cake variations. In the fall, I add a pinch of cinnamon and nutmeg to the batter for a warm, spiced flavor. In the summer, I top it with fresh berries and a drizzle of honey. My friends always ask for this 3-ingredient pineapple condensed milk cake recipe whenever I bring it to a party. It’s become my signature dessert!
FAQs
Alright, let’s tackle some common questions about this easy pineapple cake. I get asked these all the time, so you’re definitely not alone!
- Can I use fresh pineapple instead of canned? Absolutely! Use about 2 cups of finely chopped fresh pineapple. Just make sure to drain off any excess juice before adding it to the other ingredients for the 3-ingredient pineapple condensed milk cake. Otherwise, your cake might be a little too wet.
- Can I add flour to this recipe? You could, but it’s not really necessary. The beauty of this recipe is its simplicity. Adding flour will change the texture and make it more like a traditional cake, but you’ll lose some of that lovely moistness that comes with this no flour pineapple cake.
- My cake is too soggy. What did I do wrong? This usually happens if you don’t drain the canned pineapple well enough or if your oven temperature is too low. Make sure to drain the pineapple thoroughly and check your oven temperature with an oven thermometer.
- Can I make this cake ahead of time? Definitely! In fact, I think it tastes even better the next day after the flavors have had a chance to meld. Just store it in an airtight container at room temperature.
- Can I add other flavors to this cake? Of course! A little vanilla extract, a pinch of cinnamon, or even a tablespoon of lemon zest can add a nice touch. My family loves it with a sprinkle of shredded coconut on top before baking.
- You know what I do when my 3-ingredient pineapple condensed milk cake starts browning too quickly on top? I loosely tent it with foil for the last 10-15 minutes of baking. This prevents the top from burning while the inside finishes cooking.
- My cake stuck to the pan! Help! Even though you greased and floured the pan, sometimes it still happens. Next time, try lining the bottom of the pan with parchment paper in addition to greasing and flouring. It’s a foolproof way to prevent sticking.
My Final Thoughts
This 3-ingredient pineapple condensed milk cake recipe holds a special place in my heart because it reminds me of my grandmother. She was the queen of simple, delicious recipes that always brought a smile to everyone’s face. This cake is a testament to the fact that you don’t need fancy ingredients or complicated techniques to create something truly amazing.
Pro Tips:
- Don’t overbake! This cake is best when it’s moist and slightly dense.
- Let it cool completely before slicing. This will prevent it from crumbling.
- Get creative with toppings! Whipped cream, ice cream, fresh fruit, or even a sprinkle of nuts all work well.
I’ve tried so many variations with this recipe and all of them were a hit. This simple cake recipe is hard to mess up! One variation: add a thin layer of cream cheese frosting. It makes this already amazing cake even better!
My son loves it with a sprinkle of chocolate chips, while my daughter prefers it plain with a glass of milk. Encourage them to try it with chocolate smores cupcakes or caramel banana pecan cake next time!
I hope you’ll make this 3-ingredient pineapple condensed milk cake your own. Experiment with different flavors, toppings, and serving suggestions. Most importantly, have fun in the kitchen and enjoy the process of creating something delicious! I hope their 3-ingredient pineapple condensed milk cake cooking experience will be a huge success! I just know that the first bite of this sweet treat will transport you to a sunny, tropical paradise.
Print
3-Ingredient Pineapple Condensed Milk Cake
This simple cake recipe requires only three ingredients!
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
- 1 (20 ounce) can crushed pineapple, undrained
- 1 (15 ounce) box yellow cake mix
- 1/2 cup (1 stick) butter, melted
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, combine crushed pineapple and cake mix. Stir until just combined.
- Pour melted butter into a 9×13 inch baking dish. Spread evenly.
- Pour pineapple mixture over butter.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Notes
Optional: Top with whipped cream or ice cream.