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5
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Pineapple and Cream Mini Cakes
Soft, moist pineapple cake made with fluffy cream cheese frosting and served as layered mini cakes.
Prep Time
1
hour
hr
Cook Time
12
minutes
mins
Total Time
1
hour
hr
12
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
5
Calories:
704
kcal
Author:
Lyuba Brooke
Ingredients
Cake:
5
eggs
room temperature
1 1/4
cup
white granulated sugar
2/3
cup
water
2
tsp
vanilla extract
2
cups
all purpose flour
2
tsp
baking powder
Pinch
Salt
2/3
cup
crushed pineapple
juice squeezed out
Frosting:
8
oz
cream cheese
softened
1/2
cup
powdered sugar
1
cup
COOL Whip
1/2
cup
crushed pineapple
squeezed, for topping
Instructions
Cake:
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.)
Frosting:
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.
Nutrition
Calories:
704
kcal
|
Carbohydrates:
116
g
|
Protein:
14
g
|
Fat:
21
g
|
Saturated Fat:
11
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
6
g
|
Trans Fat:
0.02
g
|
Cholesterol:
212
mg
|
Sodium:
221
mg
|
Potassium:
424
mg
|
Fiber:
2
g
|
Sugar:
74
g
|
Vitamin A:
901
IU
|
Vitamin C:
5
mg
|
Calcium:
172
mg
|
Iron:
3
mg