Bright and sunny dessert to get you in the spring mood. Soft, moist pineapple cake made with fluffy cream cheese frosting and served as layered mini cakes.
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I love looking at these cakes on the gloomy day like today. They are so bright and happy.
We’ve been getting some yucky, stormy weather for the past 24 hours and it doesn’t look like it will be getting clear any time soon. When it’s dark, rainy, and depressing outside, all I want to do is curl up on the couch and nap. That’s what my cat is doing and he’s definitely got the right idea, I wish I was doing it too. April showers are here indeed!
Bright and sweet pineapple cake is just the right treat to snap anyone out of grey weather blues. These cakes taste just as bright and luscious as they look. They are made with pineapple inside the cake and frosted with smooth, silky cream cheese frosting. For a pop of fresh, juicy flavor, add more pineapple on to of the cakes.
These individual mini cakes are perfect for any party. You can make them as 3-layer mini cakes or as 2-layer mini cakes. If you’re having a big party, you can turn these cakes into a “one-bite” treat and just serve them as one layer frosted pineapple cakes.
Pineapple and Cream Mini Cakes
- 5 eggs room temperature
- 1 1/4 cup white granulated sugar
- 2/3 cup water
- 2 tsp vanilla
- 2 cups flour
- 2 tsp baking powder
- Pinch of Salt
- 2/3 cup crushed pineapple juice squeezed out
- 8 oz cream cheese softened
- 1/2 cup powdered sugar
- 1 cup COOL Whip
- About 1/2 cup crushed pineapple squeezed, for topping
- 20 oz can of crushed pineapple will be enough for cake and topping
- Preheat oven to 375 and line 17x11x1 pan with parchment paper and spray with cooking oil spray (make sure to get the sides too).
- Beat eggs with electric mixer on high speed for 5 minutes until thick and light yellow.
- Slowly beat in granulated sugar.
- Lower speed to low and add water and vanilla extract.
- Still on low, slowly add flour, baking powder and salt. Beat just until batter is smooth. Scrape sides and bottom of the bowl.
- Fold in squeezed, crushed pineapple until evenly incorporated.
- Pour cake batter into prepared pan and spread evenly.
- Bake for 12-14 minutes and touch the center of the cake to make sure it's done.
- Run a spatula around the edges of the pan to loosen the cake. Let it cool to room temperature.
- Use a greased cookie cutter that's about 3 inches in diameter to cut out the mini cake layers. (You can use a round or scalloped edged cookie cutter.)
- (Leftover cake scraps can be used for cake pops.)
- Beat cream cheese on medium-high speed, until smooth, 1-2 minutes.
- Lower the speed to low and beat in powder sugar.
- Turn up the speed back to medium-high and beat for about 3-4 minutes, until the frosting is light, smooth and fluffy.
- Turn speed back down to low and fold in COOL Whip. Scrape sides and bottom of the bowl and fold until all mixed.
- Transfer frosting into a piping bag. Frost each cut-out cake layer. Stack the mini cakes into 2 or 3 layer cakes.
- Top off each stacked cake with some crushed pineapple.
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