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