Description
These mini pineapple loaf cakes are creamy, tangy, and perfectly portioned—ideal for dessert trays or just a sweet solo treat.
Ingredients
1 ½ cups graham cracker crumbs
¼ cup melted butter
2 (8 oz) packages cream cheese, softened
½ cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 (20 oz) can pineapple chunks, drained and dried
¼ cup caramel sauce
Optional: maraschino cherry, mint leaves
Instructions
1. Preheat oven to 350°F (175°C) and line muffin tin with paper liners.
2. Mix graham cracker crumbs and butter; press into liners to form crust.
3. Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla.
4. Fill each cup ¾ full with batter; add pineapple chunks into each.
5. Bake 20–25 minutes until set but slightly jiggly in center.
6. Cool completely in pan, then chill 4 hours or overnight.
7. Before serving, drizzle with caramel and garnish if desired.
Notes
Use room-temperature cream cheese and eggs for a smoother batter.
Pat pineapple dry to prevent soggy texture.
Optional: place a pan of hot water on lower rack during baking to avoid cracks.
Try variations like mango or cherry instead of pineapple.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini loaf
- Calories: 220
- Sugar: 15g
- Sodium: 130mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 50mg