Servings: 12 pieces
Calories: 180kcal
Cost: $10
Equipment
- Mixing Bowl
- Whisk or Electric Mixer
- Spatula
- Muffin Tin
- Measuring Cups and Spoons
Ingredients
- 6-8 slices pineapple slices in syrup
- 4 tablespoons melted butter
- 1/2 cup blonde or brown sugar
- 1 cup flour
- 1 teaspoon baking powder
- q.s. salt
- 1/2 cup white sugar
- 1/2 cup butter
- 2 eggs
- 1/2 cup pineapple juice from syrup or milk
- 1 teaspoon vanilla essence
Instructions
- Mix the melted butter with the brown sugar until smooth, then spoon a tablespoon into each muffin tin mold.
- Place a pineapple slice on top of the butter-sugar mixture in each mold.
- In a large bowl, beat the butter and white sugar together until light and creamy.
- Add eggs one at a time and then add vanilla essence.
- Fold in the dry ingredients (flour, baking powder, salt) alternately with pineapple juice until combined.
- Divide the batter evenly into the molds, filling them about two-thirds full.
- Bake in a preheated oven at 180°C (350°F) for 20-25 minutes until golden brown and a toothpick inserted comes out clean.
- Let the cakes cool in the tin for 5 minutes before unmolding onto a wire rack.
- Serve warm with vanilla ice cream and dust with powdered sugar for presentation.
Notes
For a fresher taste, use fresh pineapple instead of canned. Serve warm with vanilla ice cream and consider dusting with powdered sugar for a beautiful presentation.
Nutrition
Calories: 180kcal | Carbohydrates: 25g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 35mg | Sodium: 90mg | Potassium: 80mg | Fiber: 1g | Sugar: 12g | Vitamin A: 200IU | Vitamin C: 5mg | Calcium: 20mg | Iron: 0.6mg
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