Description
Delicious mini cakes filled with creamy pineapple flavor, perfect for any occasion.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup crushed pineapple, drained
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup whipped cream for topping
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the crushed pineapple and vanilla extract.
- In a separate bowl, combine the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Pour the batter into mini cake molds and bake for 15-20 minutes or until a toothpick comes out clean.
- Let the cakes cool completely before topping with whipped cream.
Notes
- Make sure to drain the crushed pineapple well to avoid excess moisture.
- These cakes can be stored in the refrigerator for up to 3 days.
- For added flavor, consider adding a splash of coconut extract.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Mini Pineapple Cream Cakes, Pineapple Dessert, Mini Cakes, Cream Cakes