Mini Pineapple Lime Mojito Cakes #BundtBakers
Inspired by my new favorite cocktail, these mini pineapple lime mojito cakes are sweet, soft and the perfect blend of tropical flavors. They will have you spinning!
New flash: my new favorite cocktail is a pineapple lime mojito! I was being indecisive the other night in Boston and asked the bartender to just give me something fruity and sweet and she gave me this. It’s so simple and divine that I am not sure why I have not combined these flavors before. The sweet and sour combo of pineapple juice with lime vodka (or rum) is just pure tropical joy! Clearly, I’ve been obsessed with it since and made a rendition or two or three at home. As you can tell, these mini bundt cakes were inspired by the wonderful flavors of the drink!! If you can’t drink cocktails all day long, bake it 🙂
But talking about new favorites. Have you noticed things look differently around here? I got a face lift! Every now and then one needs to change their outfit and I think it was time I pruned my style around here. ( In case you were confused, I am talking about the new site design!). I hope you like the clean, (hopefully) easy to navigate layout. I am still tweaking some back-end things so please let me know if there is anything you notice that is not working well or looks off.
Let’s get back to these mini cakes!! I love baking bundt cakes because they are just so beautiful. Always a wow factor with no decoration needed. I’ve started collecting bundt pans because the possibilities of designs are endless!! When I found out about this group called Bundt Bakers, through Laura over at Baking in Pyjamas, it was a no-brainer to join those kindred spirits. Bundt Bakers, as you may have guessed, is a group of bundt loving bakers who get together once a month to bake bundts with a common ingredient or theme. This month the theme was “Tropical Fruits” which was perfect since I have been mildly obsessed with that pineapple cocktail.
One of the best things about bundt cakes (besides their beauty) is that they make very moist and soft crumble-in-your-mouth cakes. These mini pineapple lime mojito cakes are no exceptions. They are incredibly moist, crumbly and just AMAZING. The sweet pineapple chunks in the cake balances very well with the lime rum glaze. The mini sizes of these cakes make them perfect for summer entertaining!
- 1 ½ cups plus 2 tablespoons all-purpose flour (divided)
- 1 ¼ teaspoons baking powder
- 1 teaspoons salt
- ⅓ cup buttermilk, room temperature
- 1 tablespoon rum (optional)
- ¾ cup granulated sugar
- 2 tablespoons vegetable oil
- ½ cup (1 stick) unsalted butter, room temperature
- 1 teaspoon lime zest
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 cup pineapples, chopped
For the Glaze:
- 1½ cups confectioners’ sugar, plus more for dusting
- 2 teaspoon lime juice
- 1 tablespoon rum OR (Use 2 tablespoons lime rum or lime vodka)
- ¼ cup pineapples, chopped
- powdered sugar (optional)
- lime zest
- Preheat oven to 350 degrees F. Grease 6 mini Bundt pans with baking spray. In a medium bowl, whisk together 1½ cups of flours, baking powder and salt. In a small bowl, whisk the buttermilk with the rum if using.
- In the bowl of an electric mixer, beat together the sugar, oil and butter on medium-high speed until fluffy, about 5 minutes. Add in the lime zest and beat for additional minute. Scrape down the sides of the bowl as needed. Add in the eggs, one at a time and beating until combined. Beat in vanilla extract.
- Add in a third of the flour mixture and half of the buttermilk. Mix until just combined. Then add another third of flour and the rest of the buttermilk. Mix again until just combined. Scrape down the side of the bowl as needed. Add the rest of the flour and mix for 30 seconds. Finish incorporating the flour into the batter by hand with a rubber spatula to avoid over mixing.
- In a small bowl, toss the pineapples with the remaining two tablespoons of flour. Spoon batter into individual mini bundt pans, filling halfway before sprinkling the pineapples on top of the batter. Then top until two-third full. Smooth the top. Repeat for each.
- Bake until cakes are golden brown and a toothpick inserted into the center comes out clean, about 20-25 minutes. Transfer to a cooling rack and allow cake to cool in pan for 30 minutes. Using a small sharp knife, run it around the edge of the pan to loosen the cake and then invert the cake onto a cooling rack (lined with parchment paper) to cool completely.
For the Glaze:
- Whisk together all the ingredients in a small bowl. If the glaze is too thick, whisk in rum or lime juice, a teaspoon at a time.
- Just before serving, pour the glaze over the cake and allowing it to drip down the sides. Let glaze set for 20 minutes. Enjoy!
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
This month there are 14 amazing Bundts cakes from members that fit the bill for any tropical fruit loving person! Be sure to hop on over and check them out. Totally drool worthy!
- Guava and Cream Cheese Bundt Cake by Love and Confections
- Guava and Pineapple Impossible Cake by Passion Kneaded
- Pineapple Macadamia Nut Bundt Cake by Sew You Think You Can Cook
- Passion-Orange-Guava Bundt Cake by All That’s Left are the Crumbs
- Mini Spiced Upside Down Caramelized Pineapple Bundt Cakes by From Gate to Plate
- Hibiscus Lime Bundt Cake by Brooklyn Homemaker
- Mango Brown Sugar Glazed Bundt Cake by Noshing with the Nolands
- Pineapple Pound Cake by Magnolia Days
- Mango Ginger Bundt Cake by Food Lust People Love
- Almost Pina Colada Bundt Cake by Tea and Scones
- Mexican Mango Cake by My Catholic Kitchen
- Mango Coconut Bundt by Jane’s Adventures in Dinner
- Mini Pineapple Lime Mojito Bundt Cakes by Blahnik Baker
- Tropical Pineapple Bundt Cake by Bizzy Bakes
Interested in learning more about us?? #BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page. We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to [email protected].