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Preheat your oven to 350°F. In a large bowl, combine the all-purpose flour, granulated sugar, and baking soda. Whisk them together until well mixed.

Add the crushed pineapple (with its juice), eggs, and vanilla extract to the bowl with the dry ingredients.

Mix the wet and dry ingredients until they are just combined. Be careful not to overmix the batter. The resulting batter will be thick and chunky from the crushed pineapple.

Thoroughly grease a mini bundt pan. A spray grease works well for this purpose.

Using a scoop, divvy up the batter into each cavity of the mini bundt pan, filling each about 3/4 full.

Bake the mini bundt cakes in the preheated oven for 15 minutes, or until a toothpick inserted into the center of a cake comes out clean.

Once baked, remove the bundt cakes from the oven. Carefully transfer them from the pan onto a wire rack and allow them to cool completely before glazing.

While the cakes are cooling, prepare the glaze. In a bowl, whisk together the sour cream and powdered sugar until smooth.

Once the mini bundt cakes are completely cool, dip the top of each cake into the prepared glaze, allowing any excess to drip off.
Place the glazed bundts on a surface (such as aluminum foil or parchment paper) to set slightly before serving.


Preheat your oven to 350°F. In a large bowl, combine the all-purpose flour, granulated sugar, and baking soda. Whisk them together until well mixed.

Add the crushed pineapple (with its juice), eggs, and vanilla extract to the bowl with the dry ingredients.

Mix the wet and dry ingredients until they are just combined. Be careful not to overmix the batter. The resulting batter will be thick and chunky from the crushed pineapple.

Thoroughly grease a mini bundt pan. A spray grease works well for this purpose.

Using a scoop, divvy up the batter into each cavity of the mini bundt pan, filling each about 3/4 full.

Bake the mini bundt cakes in the preheated oven for 15 minutes, or until a toothpick inserted into the center of a cake comes out clean.

Once baked, remove the bundt cakes from the oven. Carefully transfer them from the pan onto a wire rack and allow them to cool completely before glazing.

While the cakes are cooling, prepare the glaze. In a bowl, whisk together the sour cream and powdered sugar until smooth.

Once the mini bundt cakes are completely cool, dip the top of each cake into the prepared glaze, allowing any excess to drip off.
Place the glazed bundts on a surface (such as aluminum foil or parchment paper) to set slightly before serving.
