Description
Indulgent pineapple pound cake bites bring tropical sweetness to classic dessert lovers. Moist golden squares packed with fruity flavor offer delightful mini treats you’ll savor with each delectable morsel.
Ingredients
Scale
Main Ingredients:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup unsalted butter, softened
Baking Essentials:
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
Topping Ingredients:
- 1 cup crushed pineapple, drained
- 12 maraschino cherries
- 1/2 cup brown sugar
- 1/4 cup unsalted butter, melted
Instructions
- Preheat the oven to 350°F and thoroughly coat the mini muffin pan with non-stick spray or butter to prevent sticking.
- Create a luscious caramel base by whisking melted butter with brown sugar until smooth and distributed evenly into each muffin cavity.
- Carefully arrange a single piece of pineapple and one vibrant maraschino cherry at the bottom of each prepared cup, ensuring centered placement.
- In a separate mixing bowl, sift together flour, baking powder, and salt to eliminate potential lumps and ensure uniform texture.
- Using an electric mixer, cream softened butter and granulated sugar until light and fluffy, then incorporate eggs and vanilla extract, mixing until well integrated.
- Gradually fold dry ingredients into the butter mixture, alternating with milk to maintain a silky, uniform batter without overmixing.
- Delicately spoon batter into each muffin cup, filling approximately three-quarters full to allow proper rising during baking.
- Slide the muffin pan into the preheated oven and bake for 18-22 minutes, or until a toothpick inserted comes out clean with minimal crumbs.
- Allow cakes to rest in the pan for 5 minutes, then confidently invert onto a serving platter, revealing the caramelized fruit topping.
Notes
- Customize toppings by swapping pineapple and cherries with other fruits like peaches, strawberries, or blueberries for unique flavor variations.
- Ensure even baking by using a light-colored mini muffin pan that prevents over-browning and helps maintain consistent cake texture.
- Make the recipe gluten-free by substituting regular flour with a 1:1 gluten-free baking flour blend, which maintains the same tender crumb and delicate structure.
- Prevent sticking by generously greasing the muffin pan with butter or using non-stick cooking spray, guaranteeing easy cake removal and beautiful presentation.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 207 kcal
- Sugar: 25 g
- Sodium: 91 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.2 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 41 mg