Mini cake with pineapple. Take a classic dessert recipe by serving it as individually sized cakes. These mini desserts can be made with fresh or canned pineapple.
We are officially in the midst of the holiday season and at this time of year there are things as enjoyable as a pineapple slice cake.
When it comes to your holiday planning, you have to be a little picky about the baked goods you showcase.
Ingredients Mini cake with pineapple
Tools
Steps Mini cake with pineapple
In a large bowl, beat the eggs also with a hand whisk for 5 minutes, adding the sugar.
Add the yogurt and melted butter, always mixing well.
Sift the flour with the baking powder and a pinch of salt, add to the egg mixture.
Once you have a thick cream, add the milk, mix, and pour the mixture into six greased and floured molds.
Place a slice of pineapple on top of each cake.
It doesn’t matter if you don’t have the same mold that I used, as long as it is the same size as the pineapple slice!
Bake in a preheated oven at 350° F (180° C ) for 30 minutes do the toothpick test if it is dry then they are cooked otherwise continue cooking for another 7 minutes.
Once cooked, turn off the oven, let it cool and garnish with candied cherries and icing sugar.
And how did these cakes turn out?
I think it goes without saying that if you love pineapple cakes, then you will definitely love this mini version. It’s everything you love about the classic cake just smaller and individually sized.
Varied doses for servings