Imagine biting into a perfectly moist, miniature bundt cake bursting with tropical pineapple flavor, crowned with a luxurious white chocolate ganache that melts in your mouth. These adorable Mini Pineapple Bundt Cakes are not just a dessert—they're a mini vacation for your senses! Whether you're hosting a summer party, looking for a unique sweet treat, or simply want to impress your friends and family, these little gems are guaranteed to steal the show and leave everyone craving more.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 mini bundt cakes
Ingredients
- 1 cup crushed pineapple, drained
- 1/2 cup sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup white chocolate chips
- 1/2 cup heavy cream
Instructions
- Preheat the oven to 350°F (175°C). Thoroughly grease a 12-cavity mini bundt cake pan with butter or non-stick cooking spray, ensuring every crevice is well-coated.
- Drain the crushed pineapple thoroughly using a fine-mesh strainer, pressing gently to remove excess liquid. Set aside.
- In a large mixing bowl, cream together softened butter and sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter mixture, beating well after each addition. Mix in vanilla extract until fully incorporated.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt to ensure even distribution of dry ingredients.
- Gradually fold the dry ingredient mixture into the wet ingredients, mixing until just combined. Do not overmix.
- Gently fold in the drained crushed pineapple, distributing evenly throughout the batter.
- Carefully spoon the batter into the prepared mini bundt cake pan, filling each cavity about 2/3 full.
- Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let cakes cool in the pan for 10 minutes before carefully turning out onto a wire rack to cool completely.
- For the white chocolate ganache, heat heavy cream in a small saucepan until it just begins to simmer. Remove from heat.
- Pour hot cream over white chocolate chips in a heat-resistant bowl. Let sit for 2-3 minutes, then whisk until smooth and glossy.
- Once cakes are completely cooled, drizzle white chocolate ganache over the top of each mini bundt cake.
- Optional: Garnish with additional pineapple pieces or toasted coconut flakes before serving.
Tips
- Moisture is Key: Thoroughly drain the pineapple to prevent soggy cakes, but don't squeeze out all the fruit's natural juiciness.
- Room Temperature Matters: Ensure butter, eggs, and cream are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: Gently fold ingredients to keep the batter light and prevent tough cakes.
- Grease Pan Generously: Use a pastry brush to get non-stick spray or butter into every nook and cranny of the bundt pan.
- Check Doneness Early: Start checking your cakes at 20 minutes to prevent over-baking.
- Cooling is Crucial: Let cakes cool completely before adding ganache to prevent melting.
- Ganache Tip: If ganache is too thick, add a little warm cream; if too thin, let it sit and cool slightly.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 4g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 75mg
