Ingredients
Scale
- 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.
- 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.
- Combine the flour, baking powder, baking soda, and salt in another bowl. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fill 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
Dust with powdered sugar and serve on a simple dessert plate or top with whipped cream and extra lime zest. Store in an airtight container at room temperature for 2–3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cake
- Calories: 220
- Sugar: 10g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: mini bundt cakes, pineapple, lime, dessert, tropical flavors