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Mini Pineapple Cakes Recipe

Mini Pineapple Cakes

Giada De Laurentiis

Recipe courtesy Giada De Laurentiis, 2008

Show: Giada at HomeEpisode: Garden Party

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (44)

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Average Rating:

Total Reviews: 44

Showing 1-10 of 44

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  • on March 20, 2012

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    This was delicious, but a little too sweet for my taste. Next time I will cut down on the amount of pineapple.

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  • on March 19, 2012

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    I made this cake in a standard bunt cake pan instead of the minis and it was really good. I changed it up little by using yellow cake make (I didn't check the recipe before I went to the store. It came out fine. I didn't have almond extract so I used orange extract, and vanilla instead. My family absolutely loved it! I will defiantly be making this again! Thank you Giada! I love you!

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  • on March 15, 2012

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    Everyone seemed to like this recipe- the cake was light and airy. I used 6 large cupcake tins because I didnt have the bundt pan. I used spray pam and that seemed to do the trick, most of my cakes were fine.

    I only about 1/2 tsp left of almond extract, so i put that in and 1/2 tsp vailla extract and the flavor was really great.

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  • on January 18, 2012

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    Mine came out almost like the photo. A little of the topping stuck but was easy to fix. Not sure if it helped, but after turning them over to cool, I tapped on each one with a heavy utensil and unmolded after 30 minutes. Tastewise, I wanted more pineapple and the almond flavor was more prominent. The topping was delicious though. I might try this again with a batter from scratch that incorporates more pineapple and with less almond extract.

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  • on January 02, 2012

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    Really delicious!! Make sure not to fill the pans too high or they will get too puffy.

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  • on September 28, 2011

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    Delicious! Only complaint was I could not get them out of my mini bunt pan. I followed the directions perfectly. Help.....

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  • on April 26, 2011

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    YUMMY! I used a Pam-sprayed Silicone Floral Cupcake Pan from Pampered Chef. I had enough batter for 2 pans of cupcakes (24 total. I doubled the topping recipe - even had a lil extra topping to mix inside the batter! I baked them at 350 for 16 minutes, cooled them upright on a cooling rack up for 10 minutes then flipped them over (in the pan to protect the cupcakes from my kitty cats and my husband to cool for an hour. NOTHING stuck to the pan. They were a HUGE success - I've already has requests for more!

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  • on April 23, 2011

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    Ok - I usually read the reviews before I try a new recipe and of course the one time I didn't, I should have. Recipe calls for 3 1/2 lbs of pineapple. . .I used about 2 1/4 and still had way too much. I also had left over cake mix, so I decided to make a small cake with the leftovers. I'm not a novice when it comes to baking and followed the directions to the letter. When I saw that I had to cool the cakes in the pan for 1 hour, I thought that seems a little too long, and it was. All the topping stuck to the pans and only the cake came out. I saved them by spooning the topping back onto the cakes, but these looked nothing like the pretty cakes Giada did. I will take the advice of some of these reviews and next time try spraying with Pam. They taste great and would really like to master the correct measuring and sticking problem. Will try again, hopefully with better luck.

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  • on April 13, 2011

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    These are DELICIOUS! I made them for my family and we only have 2 left (started with 12 also had extra batter and they turned out as mini muffins. I plan on making these alot!

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  • on April 07, 2011

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    Nice, very tasty and fresh, portable.

    I added a glaze, which really topped it off. Sugar glaze with 2 c confectioners sugar, 3T pineapple juice and 1/2 t almond extract. Worked nicely with cakes, looked rich and added to flavors of cake. Used the glaze because we were bringing to a friends bbq.

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