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Creamy Scallop Delight

Creamy Scallop Delight

Enjoy a tropical escape with easy Mini Pineapple Cakes. Moist, bite-sized, and perfect for parties. Your Creamy Scallop Delight awaits.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 30 minutes
Total Time 1 hour 5 minutes
Servings: 12 pieces
Calories: 160
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 cup crushed pineapple, drained
  • 1/2 cup milk
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1/4 tsp salt

Equipment

  • Mini muffin or cupcake pan
  • Two mixing bowls (one large, one medium)
  • Whisk
  • Electric mixer or wooden spoon
  • Spatula

Method
 

  1. Preheat your oven to 350°F (175°C) and grease your mini muffin or cupcake pan.
  2. In a medium bowl, whisk together the flour, baking powder, and salt.
  3. In a large bowl, beat the softened butter and sugar until pale and fluffy, then add eggs one at a time, mixing well after each.
  4. Add vanilla extract, then mix in the dry ingredients and milk in alternating additions, starting and ending with dry ingredients.
  5. Gently fold in the well-drained crushed pineapple.
  6. Fill each muffin cup about 3/4 full with batter and bake for 15 to 20 minutes until golden and a toothpick comes out clean.
  7. Let the pan sit for 5 minutes before loosening cakes with a knife and transferring them to a wire rack to cool completely.

Nutrition

Calories: 160kcalCarbohydrates: 23gProtein: 2gFat: 7gSaturated Fat: 4gCholesterol: 30mgSodium: 110mgPotassium: 60mgFiber: 0.5gSugar: 8gVitamin A: 150IUVitamin C: 1mgCalcium: 30mgIron: 0.5mg

Notes

Make sure to drain the crushed pineapple well to avoid excess moisture. Use room-temperature ingredients for better mixing. You can dress them up by dusting with powdered sugar or adding a dollop of whipped cream. These cakes freeze well for up to 2 months; wrap them individually for best results.
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