Okay, grab your apron, and let’s chat about something seriously simple and utterly delicious! I have a recipe that has saved me on countless occasions – the 3-ingredient pineapple condensed milk cake.

Picture this: it’s a Thursday evening, the kids are doing homework (or, let’s be honest, pretending to), and I’m trying to figure out what to bake for my friend’s potluck this weekend. I didn’t have much time, and the pantry looked a little bare. I needed something quick, easy, and, most importantly, something that everyone would love. That’s when I remembered a recipe my grandma used to make – a super simple cake that requires practically no effort but tastes like a tropical dream.

The aroma of sweet pineapple fills the air as this cake bakes, promising a moist, tender crumb that just melts in your mouth. The top gets slightly caramelized, adding a hint of chewy sweetness. I swear, even my pickiest eater can’t resist a slice!

This 3-ingredient pineapple condensed milk cake has become a family favorite because it’s just so darn easy. Even on my busiest days, I can whip this up in no time. It’s the perfect dessert to bring to gatherings or simply enjoy with a cup of tea or coffee. It’s also a lifesaver when unexpected guests arrive.

I remember one time when my husband’s boss came over unexpectedly. I only had a few pantry staples but had a can of pineapple. I quickly mixed this cake, and my husband was so impressed!

I know that cooking can be daunting, especially when you’re short on time or ingredients. I’ve definitely had my share of kitchen fails – like the time I tried to make bread, and it turned into a solid brick! But trust me, this recipe is practically foolproof.

I can’t wait for you to try this – it’s become such a staple in our house! Trust me, your family is going to love this as much as mine does!

Ingredients

Here’s what you’ll need to make this magical 3-ingredient pineapple condensed milk cake. I’m not kidding when I say it’s only three ingredients!

1 (20 ounce) can of crushed pineapple, undrained
- Okay, listen up: Do NOT drain the pineapple. The juice is key to keeping the cake moist and delicious. I use crushed pineapple because it distributes evenly throughout the cake, but you could experiment with pineapple chunks if you prefer a chunkier texture. The acidity in the pineapple also helps to tenderize the cake, resulting in a more delicate crumb.
1 (14 ounce) can of sweetened condensed milk
- Sweetened condensed milk is the star of this recipe, providing sweetness and richness. Don’t accidentally grab evaporated milk – it’s not the same thing! I usually buy a well-known brand, but any brand of sweetened condensed milk will work.

1 ½ cups self-rising flour
- This is important! You absolutely must use self-rising flour. It already contains the baking powder and salt needed to help the cake rise. If you don’t have self-rising flour, you can make your own by combining 1 ½ cups all-purpose flour with 2 ¼ teaspoons baking powder and ¾ teaspoon salt. I always make sure to level off my measuring cups for accurate results. The leavening agents in self-rising flour are crucial for achieving a light and airy texture.

Now, a little kitchen secret my mom taught me: always have these ingredients on hand! Canned pineapple and sweetened condensed milk have a long shelf life, and self-rising flour is great for all sorts of quick baking projects.

For dietary restrictions, finding substitutions can be tricky with such a simple recipe. Unfortunately, it’s hard to substitute the sweetened condensed milk without drastically changing the taste and texture.

I always keep an extra can of pineapple in the pantry, just in case. If you can find pineapple on sale, stock up! For cost saving, buying store brands works great.

Step-by-Step Instructions

Alright, let’s get baking! Here’s how to make this ridiculously easy and delicious 3-ingredient pineapple condensed milk cake. Don’t worry, it’s so simple, even my kids can almost do it!

Preheat your oven to 350°F (175°C).
- This is crucial! Make sure your oven is properly preheated for even baking. I’ve learned the hard way that a cold oven can ruin a cake. Using an oven thermometer can ensure your oven is at the correct temperature.
Grease and flour a 9-inch round cake pan.
- I like to use a baking spray that contains flour, but you can also grease the pan with butter or shortening and then dust it with flour. This will prevent the cake from sticking. If you want to be extra safe, you can line the bottom of the pan with parchment paper. Ensure every nook and cranny is coated to avoid any sticking issues.
In a large bowl, combine the crushed pineapple (with juice) and sweetened condensed milk.
- Just dump both ingredients into the bowl. It doesn’t get much easier than this! Make sure you scrape the sides of the can to get all that delicious sweetened condensed milk. Mixing these two ingredients first helps to create a smooth base for the flour.

Add the self-rising flour and stir until just combined.
- Be careful not to overmix! Overmixing can develop the gluten in the flour and result in a tough cake. Stir until the flour is just incorporated – a few lumps are okay. Gentle folding is key to maintaining a tender crumb.
Pour the batter into the prepared cake pan.
- Spread the batter evenly in the pan. It will be a fairly thin batter, but don’t worry, it will rise beautifully in the oven. An even distribution of batter ensures uniform baking.
Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Baking times may vary depending on your oven, so keep an eye on it. The cake is done when it’s golden brown on top and a toothpick inserted into the center comes out clean. I learned the hard way to let it rest for a few minutes – trust me on this one! Rotate the cake halfway through baking for even browning.

Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- This helps prevent the cake from sticking to the pan. Be patient and let it cool before frosting (if using) or slicing. Cooling the cake upside down can also help prevent it from sinking.

You’ll know it’s ready when your kitchen starts smelling absolutely amazing. My husband always asks me to make extra because he loves the leftovers for lunch. If this happens, don’t panic – here’s how to fix it: just tent it with foil and continue baking.

Serving Ideas

Okay, so you’ve baked this gorgeous 3-ingredient pineapple condensed milk cake… now what? Here are some serving ideas that my family and I absolutely love.

We love this with a dollop of whipped cream or a scoop of vanilla ice cream. Sometimes, I’ll even add a sprinkle of toasted coconut for extra flavor and texture.

For presentation, I like to sprinkle powdered sugar on top – it makes it look so much fancier! A few fresh pineapple chunks also add a nice touch.

This cake has become our go-to for birthday celebrations for the kids and get-togethers with friends. It’s so easy to transport, and everyone always raves about it.

This recipe says it serves 8, but in our house, it barely feeds 6 hungry people! The kids always fight over who gets the biggest piece.

My daughter always asks for extra whipped cream on her portion and a cherry on top. If we somehow have leftovers, they make the best mid-afternoon treat the next day.

Seriously, this cake is amazing on its own, but feel free to get creative with toppings. A simple glaze made with powdered sugar and pineapple juice would be delicious, or you could even add a cream cheese frosting for extra indulgence. A drizzle of caramel sauce can also elevate the flavors.

FAQs

Okay, let’s tackle some of the most frequently asked questions about this 3-ingredient pineapple condensed milk cake. I’ve definitely had my share of mishaps, so I’m happy to share my wisdom (and mistakes!).

Can I use fresh pineapple instead of canned?
- While I haven’t personally tried it, some people have had success using fresh pineapple. Just make sure to chop it finely and drain off any excess juice before adding it to the batter. Canned pineapple is more convenient and has a consistent sweetness. Fresh pineapple might require a bit more sweetener to achieve the desired taste.
Can I use all-purpose flour instead of self-rising flour?
- As I mentioned earlier, you really need self-rising flour for this recipe to work. If you don’t have it, you can make your own by combining 1 ½ cups all-purpose flour with 2 ¼ teaspoons baking powder and ¾ teaspoon salt. But honestly, self-rising flour is a great pantry staple to have on hand!

Can I add other ingredients to the cake?
- Absolutely! Feel free to get creative. Some popular additions include shredded coconut, chopped nuts, chocolate chips, or even a dash of cinnamon. I’ve added a touch of lemon zest before, and it was lovely! A pinch of nutmeg can also complement the pineapple flavor.
How do I store the cake?
- Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. It’s delicious cold or at room temperature. To prevent it from drying out, add a slice of bread to the container.
Can I freeze the cake?
- Yes, you can freeze the cake for up to 2 months. Wrap it tightly in plastic wrap and then in foil. Thaw it overnight in the refrigerator before serving. Freezing individual slices can also be a convenient way to enjoy it later.

My cake is sinking in the middle. What did I do wrong?
- This can happen if your oven temperature is too low or if you opened the oven door too early. Make sure your oven is properly preheated and avoid opening the door until the cake is mostly baked. I’ve definitely overcooked this before – here’s how to avoid that! Start checking for doneness a few minutes before the suggested baking time. My mother-in-law is diabetic, so here’s how I modify it for her: I use a sugar substitute. Using a springform pan can also help prevent sinking.

Conclusion

So there you have it – my go-to 3-ingredient pineapple condensed milk cake recipe. It’s a simple, delicious, and foolproof dessert that’s perfect for any occasion. I hope it becomes a favorite in your house too! This recipe really does mean a lot to my family. It’s delicious, and it’s so easy that it’s perfect for those busy weekdays.

Before you head to the kitchen, here are a few of my personal tips:

Always grease and flour your cake pan thoroughly.
Don’t overmix the batter.

Let the cake cool completely before frosting or slicing.

My son loves it with extra whipped cream, while my daughter prefers it plain. I love searching for ways to add something a little extra, so I like adding toasted coconut flakes on top.

Don’t be intimidated – if I can make this on a busy Tuesday night, you absolutely can too! I’d love to hear how this turns out for your family – drop me a comment! Another great recipe that involves condensed milk is this Condensed Milk Pecan Pie. For more great pineapple cake recipes, you can visit Pineapple Cake with Condensed Milk and Easy Pineapple Cake Recipe.

Happy cooking, and I hope this becomes as beloved in your kitchen as it is in mine! Now go bake some 3-ingredient pineapple condensed milk cake!

3-Ingredient Pineapple Condensed Milk Cake

Print Recipe

This simple pineapple cake uses just three ingredients! Moist, fluffy, and bursting with pineapple flavor.

Author: Kiera
Prep Time: 5
Cook Time: 35

Total Time: 40
Yield: 12 servings
Category: Dessert

Method: Baking
Cuisine: American

Ingredients

Scale

1 (20 ounce) can crushed pineapple, undrained

1 (15 ounce) box yellow cake mix
1/2 cup (1 stick) unsalted butter, melted

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Instructions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch baking pan.
In a large bowl, combine crushed pineapple (with juice) and cake mix. Stir until just combined.
Pour melted butter into the prepared pan. Spread evenly.

Pour the cake batter over the melted butter.
Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
Let cool completely before serving.

Notes

Optional: Top with whipped cream or vanilla ice cream. For a richer flavor, use pineapple tidbits instead of crushed pineapple.