Why You’ll Love This Recipe

This cake perfectly balances the sweetness of pineapple with a soft, buttery crumb, enhanced by the richness of a condensed milk glaze. It’s simple to make, uses common ingredients, and delivers a tropical vacation vibe with every bite. Ideal for summer gatherings or whenever you want a light, fruity dessert.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1/2 cup unsalted butter, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup whole milk
1 cup crushed pineapple, drained
1/2 cup pineapple juice
1/2 cup sweetened condensed milk (for glaze)
1/2 cup pineapple chunks (for topping)

Directions

Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a large bowl, cream together softened butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
In a separate bowl, whisk together flour, baking powder, and salt.
Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined.
Fold in the drained crushed pineapple gently.
Pour the batter into the prepared cake pan and bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
While the cake is baking, mix pineapple juice and sweetened condensed milk to create the glaze.
Remove the cake from the oven and immediately poke holes all over the top using a skewer or fork. Pour the glaze evenly over the warm cake to soak in.
Let the cake cool completely in the pan on a wire rack.
Before serving, top the cake with pineapple chunks.

Servings and Timing

Makes 8-10 servings
Preparation time: 15 minutes
Baking time: 35-40 minutes
Cooling and glazing: 30 minutes

Variations

Add shredded coconut to the batter or sprinkle on top for extra tropical flavor.
Substitute crushed pineapple with mango chunks for a different tropical twist.
Use Greek yogurt instead of milk for a tangier, moist texture.
Add a splash of rum or coconut extract for an adult version.

Storage/Reheating

Store covered at room temperature for up to 2 days or in the refrigerator for up to 4 days.
Reheat slices briefly in the microwave for a warm treat.
Glaze is best fresh but can be refrigerated separately and added before serving.

FAQs

Can I use canned pineapple for this recipe?

Yes, canned crushed and chunk pineapple work perfectly; just make sure to drain well.

Is this cake gluten-free?

No, it contains all-purpose flour. Use a gluten-free flour blend as a substitute if needed.

Can I make this cake dairy-free?

Substitute butter with dairy-free margarine and milk with almond or coconut milk.

How do I prevent the cake from being soggy with the glaze?

Pour the glaze gradually and allow it to soak in. Using a skewer to poke holes helps absorption without pooling.

Can I use fresh pineapple instead of canned?

Yes, just finely crush or chop the fresh pineapple and drain excess juice before adding.

Can this cake be frozen?

Yes, freeze wrapped tightly for up to 2 months. Thaw before glazing and serving.

What can I use instead of sweetened condensed milk?

You can use a mixture of evaporated milk and sugar as a substitute, but the texture may differ.

Can I add nuts to the cake?

Yes, chopped macadamia nuts or pecans complement the tropical flavors well.

How do I store leftover glaze?

Keep leftover glaze refrigerated in an airtight container for up to 3 days.

Can I make cupcakes instead of a cake?

Yes, bake the batter in lined cupcake tins for about 20 minutes, adjusting glaze accordingly.

Conclusion

The Tropical Pineapple Bliss Cake is a refreshing, flavorful dessert that brings tropical sunshine to your table. With its moist crumb, sweet pineapple glaze, and juicy topping, it’s a crowd-pleasing treat perfect for warm-weather celebrations or any time you crave a taste of the tropics.