Pineapple Layered Mini Cakes Recipe

Name: Pineapple Layered Mini Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: ¾ cup vegetable oil; ¾ cup brown sugar; 3 eggs; ¼ cup maple syrup; 2 teaspoons grated fresh ginger; 1 ⅔ cups all-purpose flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 1 teaspoon cinnamon; 2 cups grated carrots; 1 cup crushed pineapple (drained, can use fresh pineapple); ½ cup cream cheese, room temperature; ¼ cup unsalted butter, room temperature; 6 ounces white chocolate, melted; 1 ½ cups icing sugar, sifted; 1 ½ teaspoons vanilla extract

Servings: persons

¾ cup vegetable oil
¾ cup brown sugar
3 eggs
¼ cup maple syrup
2 teaspoons grated fresh ginger
1 ⅔ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
2 cups grated carrots
1 cup crushed pineapple (drained, can use fresh pineapple)
½ cup cream cheese, room temperature
¼ cup unsalted butter, room temperature
6 ounces white chocolate, melted
1 ½ cups icing sugar, sifted
1 ½ teaspoons vanilla extract

1
To Assemble
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1.
3
1.
4
Preheat oven to 325F Wrap foil around bottoms of 6 2 3/4-inch ring molds, so the foil comes up the sides and place on a baking sheet.
5
Grease bottoms and sides of molds and line bottoms with a disc of parchment.
6
Whisk together oil, brown sugar, eggs, maple syrup and grated ginger.
7
In a separate bowl, sift flour, baking powder, baking soda, salt and cinnamon and stir into wet mixture to blend.
8
Stir in carrot and pineapple and pour into prepared molds.
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Bake for 40 minutes, until a tester inserted in the center of the cake comes out clean.
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Allow to cool completely before icing.
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2.
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To prepare frosting, beat cream cheese and butter together.
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Beat in melted white chocolate and icing sugar until smooth and stir in vanilla.
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3.
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To assemble, remove cakes from ring molds.
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Cut cakes in half horizontally.
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Frost bottom cake layer on top with 1/4-inch thick frosting.
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Lay remaining cake half on top.
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Spread frosting on top of cake.
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Repeat with remaining 5 cakes.
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Keep chilled until ready to serve.
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4.
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Yield: Six 2 3/4-inch ring molds (6 mini cake servings).

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: ¾ cup vegetable oil, ¾ cup brown sugar, 3 eggs, ¼ cup maple syrup, and more.

Yes, Pineapple Layered Mini Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pineapple Layered Mini Cakes

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