🍍🥥 Mini Pineapple Cream Cakes 

🧾 Ingredients

For the Cake Base

• 1 1/2 cups (190 g) all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cup (150 g) sugar
• 2 large eggs
• 1/2 cup (120 ml) vegetable oil
• 1/2 cup (120 ml) pineapple juice
• 1 tsp vanilla extract

For the Pineapple Layer

• 1 cup crushed pineapple (drained slightly)
• 2 tbsp sugar (optional, depending on sweetness)

For the Cream Frosting

• 1 1/2 cups (360 ml) heavy whipping cream
• 1/3 cup (40 g) powdered sugar
• 1 tsp vanilla extract

For Decoration

• Fresh pineapple slices
• Optional: shredded coconut

👨‍🍳 Instructions

Step 1: Bake the Cake

1. Preheat oven to 175°C (350°F).
2. In a bowl, whisk flour, baking powder, baking soda, and salt.
3. In another bowl, beat sugar and eggs until light and fluffy.
4. Add oil, pineapple juice, and vanilla → mix well.
5. Combine dry and wet ingredients until smooth.
6. Pour into a baking pan and bake for 25–30 minutes.
7. Let cool completely.

Step 2: Prepare the Pineapple Layer

1. Mix crushed pineapple with sugar if needed.
2. Chill until ready to use.

Step 3: Make Whipped Cream

1. Beat heavy cream, powdered sugar, and vanilla until soft peaks form.
2. Keep chilled.

Step 4: Assemble Mini Cakes

1. Cut the cake into small rounds using a cutter or glass.
2. Place one layer of cake as the base.
3. Add a spoonful of pineapple mixture.
4. Pipe or spread whipped cream on top.

Step 5: Decorate

1. Add a slice of fresh pineapple on top.
2. Sprinkle coconut if desired.

✨ Pro Tips

• Don’t overmix batter → keeps cake soft and fluffy.
• Chill cream before whipping → better texture.
• Slightly drain pineapple → avoids soggy cake.
• Use ring molds for clean, aesthetic mini cakes.

🍰 Final Result

Light, moist pineapple sponge topped with airy whipped cream and fresh tropical flavor — sweet, refreshing, and super aesthetic, perfect for summer desserts or party treats.