Ingredients
Note: These have a very subtle flavor. You can substitute pineapple juice for milk if desired.
3 tablespoons butter
1 cup crushed pineapple (with juice)
1/3 heaping cup of brown sugar
pinch of cinnamon
Cake Batter
1 cup flour
1 teaspoon baking powder
2/3 cup sugar
1/3 cup oil
1 egg
1 tablespoon vanilla
1/3 cup milk
Vanilla-Cinnamon Whipped Cream
half pint whipping cream
pinch of cinnamon
1 teaspoon vanilla
maraschino cherries
Instructions
1. In a small sauce pan, combine butter, pineapple, brown sugar and cinnamon. Bring to a boil and reduce to simmer. Simmer for 3-5 minutes while preparing cake batter.
2. In the bowl of a stand mixer add dry ingredients. In a separate bowl combine oil, milk, egg and vanilla. Whisk until eggs are broken; slowly add to dry ingredients. Mix until just combined.
3. In a mini Bundt pan (should have 12 mini Bundt molds), spoon 1 tablespoon of pineapple mixture into the bottom of each mold. Add two spoonfuls of batter on top and spread around. This batter made just enough for 12 mini Bundt cakes. Bake at 325 for 15-20 minutes. Allow to cool and turn over onto a baking rack.
4. While cakes are cooling, whip whipping cream, cinnamon and vanilla until stiff peaks form. Scoop into a piping bag and pipe onto cakes using tip 2D. Top with a cherry.
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