Description
These mini pineapple cakes are a delightful tropical treat, featuring moist sponge infused with fresh pineapple flavors, perfect for parties or as a quick dessert.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup crushed pineapple, drained
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup milk
Instructions
- Preheat your oven to 350°F (175°C) and grease a mini cake pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with milk, and mix until just combined.
- Fold in the crushed pineapple gently.
- Spoon the batter into the prepared mini cake pan, filling each cavity about two-thirds full.
- Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For a tropical twist, top with whipped cream and shredded coconut. These cakes can be stored in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 180
- Sugar: 12g
- Fat: 8g
- Carbohydrates: 25g
- Protein: 3g