Sunset Bundts (Mini Pineapple Bundt Cakes with Sour Cream Glaze)
Sunset Bundts (Mini Pineapple Bundt Cakes with Sour Cream Glaze)
Ingredients
For the Mini Bundt Cakes
- 20 ounces crushed pineapple, with juice
- 1 teaspoon vanilla extract
- 2 eggs
- 2 1/4 cups all-purpose flour
- 1 1/4 cups granulated sugar
- 2 teaspoons baking soda
For the Sour Cream Glaze
- 1/2 cup sour cream
- 1 cup powdered sugar
Instructions
- 1
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.
⏱️ 3 min•🌡️ 350
- 2
Add the crushed pineapple (with its juice), eggs, and vanilla extract to the bowl with the dry ingredients.
⏱️ 2 min
- 3
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.
⏱️ 3 min
- 4
Thoroughly grease a mini bundt pan. A spray grease works well for this purpose.
⏱️ 2 min
- 5
Using a scoop, divvy up the batter into each cavity of the mini bundt pan, filling each about 3/4 full.
⏱️ 5 min
- 6
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.
⏱️ 15 min•🌡️ 350
- 7
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.
⏱️ 30 min
- 8
While the cakes are cooling, prepare the glaze. In a bowl, whisk together the sour cream and powdered sugar until smooth.
⏱️ 3 min
- 9
Once the mini bundt cakes are completely cool, dip the top of each cake into the prepared glaze, allowing any excess to drip off.
⏱️ 5 min - 10
Place the glazed bundts on a surface (such as aluminum foil or parchment paper) to set slightly before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Sunset Bundts (Mini Pineapple Bundt Cakes with Sour Cream Glaze)
Ingredients
For the Mini Bundt Cakes
- 20 ounces crushed pineapple, with juice
- 1 teaspoon vanilla extract
- 2 eggs
- 2 1/4 cups all-purpose flour
- 1 1/4 cups granulated sugar
- 2 teaspoons baking soda
For the Sour Cream Glaze
- 1/2 cup sour cream
- 1 cup powdered sugar
Instructions
- 1
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.
⏱️ 3 min•🌡️ 350 - 2
Add the crushed pineapple (with its juice), eggs, and vanilla extract to the bowl with the dry ingredients.
⏱️ 2 min - 3
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.
⏱️ 3 min - 4
Thoroughly grease a mini bundt pan. A spray grease works well for this purpose.
⏱️ 2 min - 5
Using a scoop, divvy up the batter into each cavity of the mini bundt pan, filling each about 3/4 full.
⏱️ 5 min - 6
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.
⏱️ 15 min•🌡️ 350 - 7
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.
⏱️ 30 min - 8
While the cakes are cooling, prepare the glaze. In a bowl, whisk together the sour cream and powdered sugar until smooth.
⏱️ 3 min - 9
Once the mini bundt cakes are completely cool, dip the top of each cake into the prepared glaze, allowing any excess to drip off.
⏱️ 5 min - 10
Place the glazed bundts on a surface (such as aluminum foil or parchment paper) to set slightly before serving.
⏱️ 2 min