I lost track of the time when my friends were coming over, and with nothing sweet at home, this recipe for mini cakes with pineapple and cinnamon saved me. I still remember that first time: I forgot them in the oven for 5 minutes, but they were devoured down to the last crumb. They have that luck, I know, even if your glaze doesn’t turn out perfectly or you use plastic muffin molds, they still disappear quickly from the table. A sprinkle of sugar on the work surface and a cup of tea beside it — nothing else matters that day.
It takes about 15 minutes to prepare the batter (unless you start replying to messages in between, like I do), plus 25-30 minutes in the oven. From these quantities, I usually get about 9-10 small pieces, depending on how generous you are when pouring into the molds. It’s nothing complicated; you don’t need a fancy mixer, just two bowls and a hand mixer. I’d categorize it as “easy to medium,” perfect if you don’t feel like stressing but want to make something that looks a bit special.
Now, let’s get to the ingredients, honestly, including their roles, because I always forget why I add certain things.
3 eggs – they hold the cake together and make it fluffy
140 g yogurt (not too runny) – gives a soft texture and good flavor, don’t skip it, you’ll notice
5 tablespoons oil (I use sunflower oil) – for tenderness, so they don’t come out like rocks
70 g granulated sugar – the main sweetness, don’t overdo it since there’s also the glaze
120 g pineapple chunks from a can (well-drained) – the fruity part, cut small
160 g flour + 1 tablespoon for coating the pineapple – the flour keeps everything in place and prevents the fruit from sinking
1/2 packet baking powder (about 5-6 g) – to make them rise, otherwise, they’ll be flat like pancakes
1/2 teaspoon ground cinnamon – for flavor, without overpowering
a pinch of salt – just enough to be noticed, not for any other reason
zest of one small lemon – for a touch of freshness
1 teaspoon powdered sugar with vanilla beans (or a teaspoon of extract if you don’t have it) – for aroma
60 g white chocolate – for the glaze, dark chocolate works too if you don’t like it too sweet
2-3 tablespoons liquid cream (the kind you whip, in a carton) – to melt the chocolate well
decorative sprinkles or something crunchy – for the finish, but not essential
Now, let me tell you exactly how I do it, including the little hiccups that might occur.
1. First, I mix the sifted flour with the baking powder in a separate small bowl. I do this first to avoid any stress when I get to the eggs, because there’s always an open door and someone distracts me.
2. In a large bowl, I put the eggs and granulated sugar. I beat them with the mixer until they turn into a frothy white mixture, about 2-3 minutes at medium speed. If you have a hand mixer, it’s fine, it works with a whisk too, but you’ll need a bit of patience.
3. I pour in the oil in a thin stream, not all at once, and keep mixing. Then I add the yogurt, powdered sugar with vanilla, cinnamon, salt, and lemon zest. I don’t complicate things, just mix them well. Many skip the lemon, but I think it makes the flavor a bit lighter.
4. I add the flour and baking powder “in a rain,” as grandmothers say — meaning with a spoon, mixing gently at low speed or with a spatula, just enough so I don’t see any dry flour. If you mix too much, the cake will be dense, not fluffy.
5. I drain the pineapple really well on a towel or paper towel. I chop it finely, about the size of a nut. Then I coat it in a tablespoon of flour. This step really matters; otherwise, all the pineapple sank to the bottom the first time I made it.
6. I add the pineapple chunks to the batter and mix gently with a spatula, being careful not to crush them. You don’t need to “perfectly incorporate” them — if a few pieces are higher or lower, it’s fine.
7. I pour the batter into silicone molds for muffins or mini cakes, filling them about 3/4 full, as they will rise while baking. If I don’t have silicone molds, I grease them with a bit of oil and dust with flour, otherwise they stick like crazy.
8. I place them on a baking tray (to avoid making a mess in the oven if something spills) and put them in a preheated oven at 180°C, medium setting.
9. I bake for 25-30 minutes, but I check with a toothpick after 25 — if it comes out clean, I take them out. If not, I leave them for another 5 minutes and check again. I don’t open the oven door too often, as they will sink.
10. I take them out of the molds after 5-10 minutes and let them cool on a rack so they don’t get soggy on the bottom.
11. For the glaze, I heat the white chocolate with the liquid cream over a double boiler or in the microwave, stirring continuously to prevent it from seizing. It’s not complicated: when it’s melted and shiny, I pour it over the cooled cakes with a spoon. On top, I sprinkle decorative candies or whatever I have on hand (sometimes even chopped nuts).
I make these often because they fit the “any leftover compote or yogurt works” category, plus I don’t have to rush to the store for special ingredients. I like that they’re not too sweet (especially if you cut back on sugar, to taste) and they’re pretty quick. They can be a dessert, a snack, or a treat for the office. And honestly, if you don’t feel like making complicated cakes or pastries, these save the day for any housewife, even when you’re caught off guard.
Useful tips, variations, and serving ideas
Useful tips:
- Don’t add too much pineapple or cut it too large, as it can “drown” the cake, making it wet and heavy in the middle.
- When draining the pineapple, press it well between two paper towels. Any leftover syrup will make the batter too runny.
- Don’t rush mixing after adding the flour — the less you mix, the more tender it will be.
- If you don’t have silicone molds, you can use a regular baking tray lined with parchment paper, as long as it’s not too deep. Baking time may increase by 5-10 minutes.
- Don’t skip the salt — even though it seems odd in a sweet dish, it enhances the flavor.
Ingredient substitutions and adaptations:
- The yogurt can be replaced with low-fat sour cream, buttermilk, or kefir.
- For a gluten-free version: regular flour can be replaced with almond flour or a gluten-free flour blend (be careful with the consistency; you may need to adjust with an extra small egg if it seems too dry).
- If you want to make them dairy-free, use plant-based yogurt (coconut or soy) and plant-based cream for the glaze.
- Instead of pineapple, I’ve also used diced apples sautéed with a bit of cinnamon. It’s different but good.
- If you don’t have white chocolate, you can skip the glaze or use a bit of powdered sugar instead, simply.
- You can reduce the sugar if you don’t want them too sweet. Many times I’ve only used 50g and no one complained.
Variations:
- With raisins or cranberries instead of pineapple if you prefer non-wet fruits.
- You can add a bit of ground nuts to the batter for texture.
- You can add a pinch of ground ginger for extra flavor (I found it a bit too exotic, but everyone has their taste).
- The glaze can be made with dark chocolate or, for kids, with peanut butter.
Serving ideas:
- I serve them with black tea or coffee for breakfast, but they’re also good cold, with yogurt on the side.
- If you want them to be a “wow” dessert, add a teaspoon of whipped cream and a mint leaf on top.
- For occasions, arrange them on a platter and sprinkle toasted almonds or chopped pistachios over the glaze.
- For kids, colorful sprinkles and a drizzle of melted honey over the glaze (not for those under 1 year!).
Frequently asked questions
Can I make the cakes in advance and keep them for a few days?
Yes, they last 2-3 days at room temperature in a well-sealed container. If you keep them in the fridge, the glaze hardens, but the cake remains tender.
What if I don’t have yogurt at all?
The best substitute would be buttermilk or low-fat sour cream. If you use plain milk, it won’t be as soft, but it works in a pinch.
Can fresh pineapple be used?
Yes, but you need to chop it finely and let it drain on a towel, as fresh pineapple has even more water. The taste is a bit more tangy, which I like.
Can I use paper muffin liners?
You can, but it’s best to place the liners in a muffin tray; otherwise, they’ll spread and flatten while baking.
What if I don’t have cream for the glaze?
You can melt the chocolate with a bit of milk or butter, but cream makes it smoother to spread. If you don’t have it, that’s okay, it works without.
Can I add more cinnamon?
Yes, but be careful — more than a teaspoon starts to overpower the taste of the pineapple and lemon, so if you don’t want a gingerbread flavor, stick to half a teaspoon.
If I don’t have a mixer, can I do everything with a whisk?
Sure, just make sure to beat the eggs and sugar well at the beginning to create as much foam as possible. The rest can all be done manually.
Nutritional values (approximate)
Each mini cake, if you divide the batter into 10 pieces, has about 130-150 kcal (including the glaze). In terms of macronutrients, I estimate about 18-20g carbohydrates, 5-6g fats, and 2-3g protein per piece, depending on how much chocolate you use for the glaze. The sugars mainly come from the pineapple and the glaze, which is why I reduced the sugar in the batter. The fat content is moderate; it’s not a bomb, especially if you use low-fat yogurt and don’t overdo the oil or cream. They are better than many store-bought muffins. If you want to make them even lighter, skip the glaze and you’ll get under 110 kcal per piece.
How to store and reheat
After they have completely cooled, I keep them in a sealed container at room temperature (if it’s not too hot in the house). They last well for 2-3 days. If you want to keep them longer, put them in the fridge and take them out an hour before eating, otherwise, they’ll be a bit cold and the glaze will be hard as a rock. I reheat a piece (without the glaze, if possible) in the oven, for 5 minutes at 120°C or 10 seconds in the microwave — just enough to be slightly warm, not hot. If they are already glazed, I don’t recommend reheating them; just let them come to room temperature before serving. Either way, I doubt they’ll last too many days, as they get eaten quickly.
It takes about 15 minutes to prepare the batter (unless you start replying to messages in between, like I do), plus 25-30 minutes in the oven. From these quantities, I usually get about 9-10 small pieces, depending on how generous you are when pouring into the molds. It’s nothing complicated; you don’t need a fancy mixer, just two bowls and a hand mixer. I’d categorize it as “easy to medium,” perfect if you don’t feel like stressing but want to make something that looks a bit special.
Now, let’s get to the ingredients, honestly, including their roles, because I always forget why I add certain things.
3 eggs – they hold the cake together and make it fluffy
140 g yogurt (not too runny) – gives a soft texture and good flavor, don’t skip it, you’ll notice
5 tablespoons oil (I use sunflower oil) – for tenderness, so they don’t come out like rocks
70 g granulated sugar – the main sweetness, don’t overdo it since there’s also the glaze
120 g pineapple chunks from a can (well-drained) – the fruity part, cut small
160 g flour + 1 tablespoon for coating the pineapple – the flour keeps everything in place and prevents the fruit from sinking
1/2 packet baking powder (about 5-6 g) – to make them rise, otherwise, they’ll be flat like pancakes
1/2 teaspoon ground cinnamon – for flavor, without overpowering
a pinch of salt – just enough to be noticed, not for any other reason
zest of one small lemon – for a touch of freshness
1 teaspoon powdered sugar with vanilla beans (or a teaspoon of extract if you don’t have it) – for aroma
60 g white chocolate – for the glaze, dark chocolate works too if you don’t like it too sweet
2-3 tablespoons liquid cream (the kind you whip, in a carton) – to melt the chocolate well
decorative sprinkles or something crunchy – for the finish, but not essential
Now, let me tell you exactly how I do it, including the little hiccups that might occur.
1. First, I mix the sifted flour with the baking powder in a separate small bowl. I do this first to avoid any stress when I get to the eggs, because there’s always an open door and someone distracts me.
2. In a large bowl, I put the eggs and granulated sugar. I beat them with the mixer until they turn into a frothy white mixture, about 2-3 minutes at medium speed. If you have a hand mixer, it’s fine, it works with a whisk too, but you’ll need a bit of patience.
3. I pour in the oil in a thin stream, not all at once, and keep mixing. Then I add the yogurt, powdered sugar with vanilla, cinnamon, salt, and lemon zest. I don’t complicate things, just mix them well. Many skip the lemon, but I think it makes the flavor a bit lighter.
4. I add the flour and baking powder “in a rain,” as grandmothers say — meaning with a spoon, mixing gently at low speed or with a spatula, just enough so I don’t see any dry flour. If you mix too much, the cake will be dense, not fluffy.
5. I drain the pineapple really well on a towel or paper towel. I chop it finely, about the size of a nut. Then I coat it in a tablespoon of flour. This step really matters; otherwise, all the pineapple sank to the bottom the first time I made it.
6. I add the pineapple chunks to the batter and mix gently with a spatula, being careful not to crush them. You don’t need to “perfectly incorporate” them — if a few pieces are higher or lower, it’s fine.
7. I pour the batter into silicone molds for muffins or mini cakes, filling them about 3/4 full, as they will rise while baking. If I don’t have silicone molds, I grease them with a bit of oil and dust with flour, otherwise they stick like crazy.
8. I place them on a baking tray (to avoid making a mess in the oven if something spills) and put them in a preheated oven at 180°C, medium setting.
9. I bake for 25-30 minutes, but I check with a toothpick after 25 — if it comes out clean, I take them out. If not, I leave them for another 5 minutes and check again. I don’t open the oven door too often, as they will sink.
10. I take them out of the molds after 5-10 minutes and let them cool on a rack so they don’t get soggy on the bottom.
11. For the glaze, I heat the white chocolate with the liquid cream over a double boiler or in the microwave, stirring continuously to prevent it from seizing. It’s not complicated: when it’s melted and shiny, I pour it over the cooled cakes with a spoon. On top, I sprinkle decorative candies or whatever I have on hand (sometimes even chopped nuts).
I make these often because they fit the “any leftover compote or yogurt works” category, plus I don’t have to rush to the store for special ingredients. I like that they’re not too sweet (especially if you cut back on sugar, to taste) and they’re pretty quick. They can be a dessert, a snack, or a treat for the office. And honestly, if you don’t feel like making complicated cakes or pastries, these save the day for any housewife, even when you’re caught off guard.
Useful tips, variations, and serving ideas
Useful tips:
- Don’t add too much pineapple or cut it too large, as it can “drown” the cake, making it wet and heavy in the middle.
- When draining the pineapple, press it well between two paper towels. Any leftover syrup will make the batter too runny.
- Don’t rush mixing after adding the flour — the less you mix, the more tender it will be.
- If you don’t have silicone molds, you can use a regular baking tray lined with parchment paper, as long as it’s not too deep. Baking time may increase by 5-10 minutes.
- Don’t skip the salt — even though it seems odd in a sweet dish, it enhances the flavor.
Ingredient substitutions and adaptations:
- The yogurt can be replaced with low-fat sour cream, buttermilk, or kefir.
- For a gluten-free version: regular flour can be replaced with almond flour or a gluten-free flour blend (be careful with the consistency; you may need to adjust with an extra small egg if it seems too dry).
- If you want to make them dairy-free, use plant-based yogurt (coconut or soy) and plant-based cream for the glaze.
- Instead of pineapple, I’ve also used diced apples sautéed with a bit of cinnamon. It’s different but good.
- If you don’t have white chocolate, you can skip the glaze or use a bit of powdered sugar instead, simply.
- You can reduce the sugar if you don’t want them too sweet. Many times I’ve only used 50g and no one complained.
Variations:
- With raisins or cranberries instead of pineapple if you prefer non-wet fruits.
- You can add a bit of ground nuts to the batter for texture.
- You can add a pinch of ground ginger for extra flavor (I found it a bit too exotic, but everyone has their taste).
- The glaze can be made with dark chocolate or, for kids, with peanut butter.
Serving ideas:
- I serve them with black tea or coffee for breakfast, but they’re also good cold, with yogurt on the side.
- If you want them to be a “wow” dessert, add a teaspoon of whipped cream and a mint leaf on top.
- For occasions, arrange them on a platter and sprinkle toasted almonds or chopped pistachios over the glaze.
- For kids, colorful sprinkles and a drizzle of melted honey over the glaze (not for those under 1 year!).
Frequently asked questions
Can I make the cakes in advance and keep them for a few days?
Yes, they last 2-3 days at room temperature in a well-sealed container. If you keep them in the fridge, the glaze hardens, but the cake remains tender.
What if I don’t have yogurt at all?
The best substitute would be buttermilk or low-fat sour cream. If you use plain milk, it won’t be as soft, but it works in a pinch.
Can fresh pineapple be used?
Yes, but you need to chop it finely and let it drain on a towel, as fresh pineapple has even more water. The taste is a bit more tangy, which I like.
Can I use paper muffin liners?
You can, but it’s best to place the liners in a muffin tray; otherwise, they’ll spread and flatten while baking.
What if I don’t have cream for the glaze?
You can melt the chocolate with a bit of milk or butter, but cream makes it smoother to spread. If you don’t have it, that’s okay, it works without.
Can I add more cinnamon?
Yes, but be careful — more than a teaspoon starts to overpower the taste of the pineapple and lemon, so if you don’t want a gingerbread flavor, stick to half a teaspoon.
If I don’t have a mixer, can I do everything with a whisk?
Sure, just make sure to beat the eggs and sugar well at the beginning to create as much foam as possible. The rest can all be done manually.
Nutritional values (approximate)
Each mini cake, if you divide the batter into 10 pieces, has about 130-150 kcal (including the glaze). In terms of macronutrients, I estimate about 18-20g carbohydrates, 5-6g fats, and 2-3g protein per piece, depending on how much chocolate you use for the glaze. The sugars mainly come from the pineapple and the glaze, which is why I reduced the sugar in the batter. The fat content is moderate; it’s not a bomb, especially if you use low-fat yogurt and don’t overdo the oil or cream. They are better than many store-bought muffins. If you want to make them even lighter, skip the glaze and you’ll get under 110 kcal per piece.
How to store and reheat
After they have completely cooled, I keep them in a sealed container at room temperature (if it’s not too hot in the house). They last well for 2-3 days. If you want to keep them longer, put them in the fridge and take them out an hour before eating, otherwise, they’ll be a bit cold and the glaze will be hard as a rock. I reheat a piece (without the glaze, if possible) in the oven, for 5 minutes at 120°C or 10 seconds in the microwave — just enough to be slightly warm, not hot. If they are already glazed, I don’t recommend reheating them; just let them come to room temperature before serving. Either way, I doubt they’ll last too many days, as they get eaten quickly.
Ingredients
3 eggs, 140 g yogurt, 5 tablespoons oil, 70 g sugar, 120 g pineapple pieces from compote, 160 g flour + 1 tablespoon, 1/2 packet baking powder, 1/2 teaspoon cinnamon, a pinch of salt, grated lemon zest, 1 teaspoon powdered sugar with vanilla beans, 60 g white chocolate, 2-3 tablespoons liquid cream, decorative candies