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pineapple-infused-mini-bundt-cake-recipe-for-pressure-cooker-enthusiasts

Pineapple Infused Mini Bundt Cake Recipe for Pressure Cooker Enthusiasts

This delightful Pineapple Infused Mini Bundt Cake is perfect for pressure cooker enthusiasts. It's a quick and easy recipe that yields moist and flavorful cakes, ideal for any occasion.
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Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Dessert
Cuisine American
Servings 8 servings
Calories 180 kcal

Equipment

  • Pressure Cooker
  • Mini Bundt Cake Molds

Ingredients:  

Main 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: 

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

Notes:

Let the cakes cool completely before serving to ensure the best texture and flavor.

Nutrition value:

Calories: 180kcalCarbohydrates: 28gProtein: 2gFat: 7gSaturated Fat: 1gCholesterol: 20mgSodium: 150mgPotassium: 80mgFiber: 1gSugar: 16gVitamin A: 50IUVitamin C: 5mgCalcium: 40mgIron: 1mg

Keywords:

Keyword Mini Bundt Cake, Pineapple, Pressure Cooker
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