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Pineapple Infused Mini Bundt Cake Recipe for Pressure Cooker Enthusiasts Pineapple Infused Mini Bundt Cake Recipe for Pressure Cooker Enthusiasts

Recipe

Pineapple Infused Mini Bundt Cake Recipe for Pressure Cooker Enthusiasts

Written by: Lucas Johnson

Whipped up a batch of mini bundt cakes in my pressure cooker. Pineapple-infused, they're a tropical delight. Quick, easy, and oh-so-tasty! Can't wait to share these sweet treats.

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Boy, do I have a treat for you! I've whipped up this delightful mini bundt cake that'll have your taste buds dancing. Picture moist cake with a burst of tropical pineapple flavor, all cooked effortlessly in a pressure cooker. My heart skips a beat just thinking about it. Ready to try? Let's get our aprons on!

Ingredients for Pineapple Infused Mini Bundt Cake

  • All-purpose flour: Essential for structure and texture, provides the base for the cake batter to hold the other ingredients together.
  • Sugar: Adds sweetness and helps with browning, crucial for flavor and caramelization during baking.
  • Baking powder: Acts as a leavening agent to help the cake rise and create a light, fluffy texture.
  • Baking soda: Works with the baking powder to leaven the cake and create a tender crumb.
  • Crushed pineapple: Infuses the cake with tropical flavor and moisture, adding a juicy and fruity element to the recipe.
  • Vegetable oil: Provides moisture to the cake, ensuring a tender crumb and helping to keep it soft and moist.
  • Milk: Adds richness and moisture to the cake batter, contributing to a tender and flavorful final product.
  • Egg: Acts as a binding agent, helping to hold the cake together and providing structure to the batter.
  • Vanilla extract: Enhances the flavor of the cake with its aromatic and sweet notes, adding depth to the overall taste.

Essential Tools and Equipment

  • Pressure cooker: Speeds up cooking time and helps to infuse flavors into the mini bundt cakes evenly.
  • Mini bundt cake molds: Creates the perfect individual-sized cakes with the signature ring shape for a beautiful presentation.

Serves: 8 people

Preparation time: 15 minutes

Cooking time: 25 minutes

Total time: 40 minutes

Ingredients:

  • 1 cup all-purpose flour
  • 1/2 cup sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup crushed pineapple, drained
  • 1/4 cup vegetable oil
  • 1/4 cup milk
  • 1 egg
  • 1 teaspoon vanilla extract

Instructions:

  1. In a bowl, mix flour, sugar, baking powder, baking soda, and salt.
  2. Add crushed pineapple, vegetable oil, milk, egg, and vanilla extract. Mix until well combined.
  3. Grease mini bundt cake molds and pour the batter evenly into each mold.
  4. Add 1 cup of water to the pressure cooker and place a trivet inside.
  5. Arrange the mini bundt cake molds on the trivet.
  6. Close the pressure cooker lid and cook on high pressure for 25 minutes.
  7. Allow natural pressure release before opening the lid.
  8. Carefully remove the molds from the pressure cooker and let the cakes cool before serving.

Nutritional value:

Per Serving in Calories: 180 kcal | Carbohydrates: 28 g | Protein: 2 g | Total Fat: 7 g | Saturated Fat: 1 g | Trans Fat: 0 g | Monounsaturated Fat: 4 g | Polyunsaturated Fat: 2 g | Cholesterol: 20 mg | Sodium: 150 mg | Dietary Fiber: 1 g | Sugar: 16 g | Calcium: 40 mg | Potassium: 80 mg | Iron: 1 mg | Vitamin A: 50 µg | Vitamin C: 5 mg

Tips for Making Pressure Cooker Enthusiasts' Pineapple Infused Mini Bundt Cake Ahead of Time

Make Ahead Instructions

  • Bake the mini bundt cakes as per the recipe instructions.
  • Allow the cakes to cool completely.
  • Once cooled, store the cakes in an airtight container at room temperature for up to 2 days.

Freezing Instructions

  • Allow the mini bundt cakes to cool completely after baking.
  • Wrap each cake individually in plastic wrap.
  • Place the wrapped cakes in a freezer-safe container or bag.
  • Freeze for up to 3 months.
  • Thaw in the refrigerator before serving.

Pineapple contains an enzyme called bromelain that can break down proteins, making it a natural meat tenderizer. This can be a handy tip for marinating meats or adding a unique twist to savory dishes.

Common Questions About This Recipe

FAQ:
Can I use fresh pineapple instead of crushed pineapple?
Yes, you can use fresh pineapple, but make sure to finely chop it to achieve a similar texture to crushed pineapple.
Can I substitute the vegetable oil with another type of oil?
Yes, you can substitute vegetable oil with melted butter or coconut oil for a different flavor profile.
How can I check if the mini bundt cakes are cooked through?
You can insert a toothpick into the center of a cake; if it comes out clean, the cakes are ready.
Can I add nuts or raisins to the batter for extra texture?
Certainly! Feel free to add chopped nuts or raisins to the batter for added texture and flavor.
Can I store these mini bundt cakes for later?
Yes, you can store the mini bundt cakes in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

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