Can I make mini pineapple cake batter ahead of time?

Yes! You can prepare the batter up to 24 hours in advance and store it covered in the refrigerator. Let it come to room temperature for about 20 minutes before baking, and you might need to add an extra minute or two to the baking time.

What's the best way to prevent my mini cakes from sticking to the pan?

Thoroughly grease your pan with butter or cooking spray, then dust lightly with flour. Paper liners work wonderfully too and make removal foolproof. Make sure to let the cakes cool for 5 minutes before attempting to remove them from the pan.

Can I use fresh pineapple instead of canned for my mini pineapple cake?

Absolutely! Fresh pineapple works beautifully and often tastes even better. Dice it finely and let it sit with a tablespoon of sugar for 15 minutes to draw out natural juices. You might need to adjust the liquid content slightly since fresh pineapple has different moisture levels than canned.

8 Mini Pineapple Cake Variations That Are Easy & Delicious

Name: Mini Pineapple Cake
Prep time: 20 min
Cook time: 18 min
Total time: 1 h
Yield: 12 mini cakes
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1½ cups granulated sugar; ½ cup unsalted butter, softened; 3 large eggs; 1 cup crushed pineapple; ½ cup pineapple juice; 2 teaspoons baking powder; 1 teaspoon vanilla extract; ½ teaspoon salt; ½ cup whole milk; ¼ cup brown sugar; 2 tablespoons butter, melted; Pineapple rings or chunks for decoration

Description

These Mini Pineapple Cakes are sweet, moist, and bursting with tropical flavor. Perfectly portioned for parties, brunches, or a fun weeknight treat, they combine the delicate crumb of a classic cake with the juicy tang of pineapple. This recipe brings nostalgia and a touch of tropical paradise to your kitchen, and with a few creative variations, you can make these mini cakes even more exciting for your guests.

Ingredients

Scale

For the cake base:

2 cups all-purpose flour
1½ cups granulated sugar
½ cup unsalted butter, softened
3 large eggs
1 cup crushed pineapple (drained, reserve juice)
½ cup pineapple juice
2 teaspoons baking powder
1 teaspoon vanilla extract
½ teaspoon salt
½ cup whole milk

For the topping:

¼ cup brown sugar
2 tablespoons butter, melted
Pineapple rings or chunks for decoration

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Instructions

1. Prep the Pan

Preheat oven to 350°F (175°C).
Grease a 12-cup muffin tin or mini cake pan.

2. Make the Batter

Cream butter and sugar until light and fluffy (3-4 minutes).
Beat in eggs one at a time, then add vanilla.
In another bowl, whisk flour, baking powder, and salt.
Alternately add dry ingredients and milk to butter mixture, starting and ending with flour.
Fold in drained crushed pineapple and pineapple juice.

3. Bake

Divide batter among muffin cups, about ¾ full.
Sprinkle tops with brown sugar, drizzle melted butter, and place a small pineapple piece on top.
Bake 18-22 minutes until a toothpick comes out clean and tops are golden.

Prep Time: 20m
Cook Time: 18m
Category: Dessert

Nutrition

Serving Size: 12 mini cakes
Calories: 285 calorie
Sugar: 38g
Sodium: 180mg
Fat: 8g
Saturated Fat: 5g
Carbohydrates: 52g
Protein: 4g
Cholesterol: 65mg