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Mini Pineapple Cakes – Tropical Delight Recipe

These Mini Pineapple Cakes, also known as Tropical Delight Cakes, are a scrumptious fusion of tender, moist cake infused with the vibrant flavors of pineapple. Each mini cake is layered with luscious whipped cream or frosting and adorned with fresh pineapple slices, creating a delightful tropical experience in every bite. They are perfect for summer gatherings, festive parties, or simply as a delightful treat to brighten up your day.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Ingredients Method

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup unsalted butter softened
  • 1/2 cup pineapple juice fresh or canned
  • 2 large eggs
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup whipped cream or frosting of your choice
  • Fresh pineapple slices for garnish
  • Optional Substitutions:
  • Use gluten-free all-purpose flour for a gluten-free version.
  • Substitute coconut sugar for granulated sugar to make it refined-sugar-free.
  • Dairy-free? Use vegan butter and coconut cream in place of regular whipped cream.

Method
 

  1. Step 1: Preheat Your Oven and Molds
  2. Preheat your oven to 350°F (175°C). Grease your mini cake molds or cupcake tins to prevent the batter from sticking. If you don’t have mini cake molds, standard cupcake tins will work just as well! Ensuring the molds are well-greased is crucial for easy removal and a clean presentation. You can use butter, cooking spray, or even line the molds with parchment paper liners.
  3. Step 2: Cream the Butter and Sugar
  4. In a mixing bowl, cream together the butter and sugar until the mixture becomes light and fluffy. This should take about 3-4 minutes of mixing on medium speed. The creamed butter-sugar base is essential for achieving a tender, fluffy cake texture. The process incorporates air into the mixture, which translates to a lighter, more delicate crumb.
  5. Step 3: Add the Eggs
  6. Add the eggs one at a time, mixing well after each addition. Be sure to scrape down the sides of the bowl to ensure all ingredients are well combined. Adding eggs gradually helps them emulsify properly with the butter-sugar mixture, creating a stable base for the cake.
  7. Step 4: Sift the Dry Ingredients
  8. In a separate bowl, sift together the flour, baking powder, and salt. Sifting helps aerate the dry ingredients, making the cakes even lighter and fluffier. This step is important because it eliminates any lumps and ensures that the baking powder is evenly distributed, leading to a uniform rise in the oven.
  9. Step 5: Alternate Adding Wet and Dry Ingredients
  10. Gradually add the flour mixture to the butter mixture, alternating with the pineapple juice. Begin and end with the flour mixture, mixing until just combined. Be careful not to overmix, as this can make the cakes dense. Overmixing develops the gluten in the flour, resulting in a tough cake. The key is to mix just until the ingredients are incorporated.
  11. Step 6: Bake the Mini Cakes
  12. Pour the batter evenly into the prepared mini cake molds or cupcake tins, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Once baked, let the cakes cool completely on a wire rack. Allowing the cakes to cool completely prevents them from falling apart when you slice and frost them.
  13. Step 7: Assemble the Mini Pineapple Cakes
  14. Once the cakes have cooled, carefully slice each cake horizontally into two layers. Spread whipped cream or your frosting of choice between the layers and on top of the cakes. For an added tropical touch, garnish with a fresh pineapple slice on top. The presentation is just as important as the taste. Arrange the pineapple slices artfully for an elegant finish.