Pineapple Lime Mini Bundt Cakes
Bright, tangy, and perfectly portioned, these Pineapple Lime Mini Bundt Cakes bring a tropical twist to any dessert table. Moist from crushed pineapple and zesty from fresh lime, they’re ideal for summer gatherings, tea time, or portable sweet treats.
Equipment
- mini bundt pans
- mixing bowls
- hand or stand mixer
- whisk
- wire cooling rack
Ingredients
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup sugar
- 2 eggs
- 1/2 cup crushed pineapple, drained
- 1/4 cup lime juice
- 1/2 tsp vanilla extract
- 1 tsp lime zest
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour mini bundt pans.
- In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the crushed pineapple, lime juice, lime zest, and vanilla extract.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Pour the batter into the prepared bundt pans, filling each about 2/3 full. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Let cool in the pans for a few minutes before transferring to a wire rack to cool completely.
Notes
Drain the crushed pineapple well to avoid excess moisture. Do not overmix the batter to keep cakes tender. Grease pans thoroughly to prevent sticking. Store in an airtight container at room temperature for 2 days or refrigerate up to 5 days. These cakes can also be frozen for up to 2 months.