Coconut milk gives these mini pineapple bundt cakes a tropical touch.
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- Prep Time: 0:30
- Total Time: 1:40
- Yields: 10
Ingredients
Mini Bundt pan
Cooking spray, for the pan
6 tbsp.
(3/4 stick) unsalted butter
3/4 c.
light brown sugar
1
20-oz. can sliced pineapple in heavy syrup, drained and syrup reserved
1
13.5-oz. can coconut milk, shaken well
2
large eggs
1/2 c.
canola oil
1
15- to 20-oz.vanilla or yellow cake mix
2 c.
fresh blueberries
Whipped cream, for serving
Directions
Heat oven to 375°F. Lightly coat a
6-hole mini Bundt pan with cooking spray.
Melt the butter in a small saucepan
over low heat, add the sugar and heat
until just melted; remove from heat.
Spoon 1 tablespoon of the sugar mixture
around the bottom of each Bundt. Place
a slice of pineapple on top.
In a large bowl, whisk together the coconut milk, eggs, and oil. Add the cake mix and whisk to combine.
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Spoon the batter into each of the Bundts, leaving 1⁄4 inch space at the top of each hole. Bake until puffed and starting to turn golden, 24 to 28 minutes. Immediately turn out onto a board. Repeat using remaining sugar, pineapple and batter, spraying the pan and remelting the sugar mixture if necessary. Fill any empty holes with leftover batter, if desired.
Spoon the batter into each of the Bundts, leaving 1⁄4 inch space at the top of each hole. Bake until puffed and starting to turn golden, 24 to 28 minutes. Immediately turn out onto a board. Repeat using remaining sugar, pineapple and batter, spraying the pan and remelting the sugar mixture if necessary. Fill any empty holes with leftover batter, if desired.
Meanwhile, place blueberries and 1⁄3 cup reserved pineapple syrup in a small saucepan over medium heat. Simmer until the blueberries just start to burst, about 3 minutes. Spoon over warm Bundt cakes and dollop with whipped cream, if desired.
PER CAKE 535 CAL, 29 G FAT (13.5 G SAT FAT), 56 MG CHOL, 353 MG SOD, 4 G PRO, 69 G CAR, 2 G FIBER
