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Mini Pineapple Cakes

Mini Pineapple Cakes: Sweet Bites of Tropical Bliss

These Mini Pineapple Cakes are delightful tropical bites that whisk you straight to sun-kissed shores.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 cakes
Course: Dessert
Cuisine: American, Tropical
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups All-Purpose Flour Can substitute with gluten-free flour.
  • 1 cup Granulated Sugar Sweetens the cakes.
  • 1/2 cup Unsalted Butter Can use plant-based butter.
  • 2 large Large Eggs At room temperature.
  • 1 cup Crushed Pineapple Well-drained.
  • 1/2 cup Milk Can substitute with non-dairy milk.
  • 1 teaspoon Vanilla Extract Enhances flavor.
  • 1 tablespoon Baking Powder Leavening agent.
  • 1/4 teaspoon Salt Balances sweetness.

Equipment

  • mini muffin pan
  • Mixing bowls
  • Electric mixer

Method
 

Step‑by‑Step Instructions for Mini Pineapple Cakes
  1. Preheat your oven to 350°F (175°C) and grease a mini muffin pan.
  2. In a medium bowl, whisk together flour, baking powder, and salt.
  3. In a larger bowl, cream butter and sugar until fluffy, then add eggs one at a time.
  4. Stir in vanilla, then gradually add dry ingredients alternating with milk.
  5. Fold in the crushed pineapple.
  6. Fill mini muffin cups about three-quarters full.
  7. Bake for 15-20 minutes until golden and a toothpick comes out clean.
  8. Cool in the pan for 5 minutes, then transfer to a wire rack.
  9. Serve as is or with whipped cream or fresh fruit.

Nutrition

Serving: 1cakeCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 120mgPotassium: 100mgFiber: 0.5gSugar: 10gVitamin A: 200IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

Ensure crushed pineapple is well-drained to prevent sogginess. Room temperature ingredients create a cohesive batter.

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