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Mini pineapple cheesecake bite topped with a caramelized pineapple ring and cherry on a graham cracker crust.

Mini Pineapple Loaf Cakes (Sweet, Tangy & Easy to Make!)


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  • Author: Ely Rechard
  • Total Time: 35 mins + chilling
  • Yield: 12 mini loaves 1x

Description

These mini pineapple loaf cakes are creamy, tangy, and perfectly portioned—ideal for dessert trays or just a sweet solo treat.


Ingredients

Scale

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