Mini Pineapple Lime Mojito Cakes are adorable, delicious, and boozy - what more could you want from a dessert? These little bundts look beautiful baked for a low-key get together, and the mini size makes it easy to serve with no cutting of a cake required.
Sweet pineapple works so well with sour lime and who can hate on the addition of vodka for a light kick? These cakes are the perfect crumbly texture, and the glaze is divine - who knows? Maybe soon you'll be serving this for happy hour!
For the cakes
- 1 ½ cups plus 2 tablespoons all-purpose flour (divided)
- 1 ¼ teaspoons baking powder
- 1 teaspoons salt
- ½ cup (1 stick) unsalted butter, room temperature
- ¾ cup sugar
- 2 tablespoons vegetable oil
- 1 teaspoon lime zest
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- ⅓ cup buttermilk, room temperature
- 1 cup pineapples, chopped
For Lime Rum Glaze
- 1½ cups confectioners' sugar, plus more for dusting
- 1 ½ tablespoons lime juice
- 1 tablespoon lime vodka
Preheat oven to 350 degrees F. Grease 6 mini Bundt pans with baking spray.
In a medium bowl, whisk together 1½ cups of flours, baking powder and salt.
Using an electric mixer or hand mixer, beat together the sugar, oil and butter on medium-high speed until fluffy, about 5 minutes. Add in the lime zest and beat for additional minute. Scrape down the sides of the bowl as needed.
Add in the eggs, one at a time and beating until combined. Beat in vanilla extract.
Add in a third of the flour mixture and half of the buttermilk. Mix until just combined. Then add another third of flour and the rest of the buttermilk. Mix again until just combined. Scrape down the side of the bowl as needed. Add the rest of the flour and mix for 30 seconds. Finish incorporating the flour into the batter by hand with a rubber spatula to avoid over mixing.
In a small bowl, toss the pineapples with the remaining two tablespoons of flour.
Spoon batter into individual mini bundt pans, filling halfway before sprinkling the pineapples on top of the batter. Then top until two-third full. Smooth the top. Repeat for each.
Bake until cakes are golden brown and a toothpick inserted into the center comes out clean, about 20-25 minutes. Transfer to a cooling rack and allow cake to cool in pan for 30 minutes. Using a small sharp knife, run it around the edge of the pan to loosen the cake and then invert the cake onto a cooling rack (lined with parchment paper) to cool completely.
For the glaze, whisk together all the ingredients in a small bowl. If the glaze is too thick, whisk in vodka or lime juice, a teaspoon at a time.
Just before serving, pour the glaze over the cake and allowing it to drip down the sides. Let glaze set for 20 minutes. Enjoy!