Mini Pineapple Pound Cakes

Mini Pineapple Pound Cakes

4 Reviews
From: EatingWell Magazine, January/February 2014

In this moist and delicious healthy pound cake recipe, we use coconut oil in place of butter because an enzyme in fresh pineapple can react with dairy when heated, resulting in an off flavor. Alternatively, you can use melted butter and canned pineapple. To make a large cake, bake in a 9-by-5-inch loaf pan for 35 to 40 minutes.

Ingredients 12 servings

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  • 1 cup white whole-wheat flour (see Tips)
  • ¾ cup all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1½ cups chopped pineapple, fresh or canned, divided
  • 1 tablespoon water or pineapple juice
  • ½ cup sugar
  • 3 tablespoons coconut oil, melted (see Tips)
  • 1 teaspoon vanilla extract
  • 2 large eggs

Preparation

  • Active

  • Ready In

  1. Preheat oven to 350°F. Line the bottoms of three 6-by-3-inch nonstick mini loaf pans with parchment paper; coat with cooking spray.
  2. Whisk whole-wheat flour, all-purpose flour, baking soda and salt in a medium bowl.
  3. Pulse ¾ cup pineapple and water (or juice) in a mini food processor or blender until smooth, scraping down the sides as needed. Beat sugar, coconut oil and vanilla in a bowl with an electric mixer on medium-high speed until combined. Beat in the pureed pineapple and eggs. Finely chop the remaining ¾ cup pineapple and fold it in.
  4. Make a well in the dry ingredients and pour in the wet ingredients; fold until combined. Divide the batter among the prepared pans.
  5. Bake the cakes until the tops are golden and a cake tester inserted in the center comes out clean, 30 to 35 minutes. Cool in the pans on a wire rack for 15 minutes. Loosen the edges and turn the loaves out onto the rack to cool completely before slicing.
  • Equipment: 3 nonstick mini loaf pans (6-by-3-inch, 2-cup capacity), parchment paper
  • Tips: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour.
  • Coconut oil is solid at temperatures below 76°F. To melt solidified coconut oil, remove the lid and place the container in a bowl of very hot water; stir frequently until melted.

Nutrition information

  • Serving size: ¼ mini loaf
  • Per serving: 147 calories; 4 g fat(3 g sat); 2 g fiber; 24 g carbohydrates; 3 g protein; 30 mcg folate; 31 mg cholesterol; 11 g sugars; 8 g added sugars; 57 IU vitamin A; 10 mg vitamin C; 9 mg calcium; 2 mg iron; 113 mg sodium; 56 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1 starch, ½ other carbohydrate, ½ fat

Reviews 4

February 05, 2014
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By: susan
Forgot to sign in earlier.... Hope you all enjoy this as much as we did. Added sunflower seeds, golden raisins, unsweetened coconut, and some chopped walnuts. Pros: Hard to stop eating the entire cake.... Cons: Gone too quickly!
February 05, 2014
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By: EatingWell User
One Word - YUMMY Make no mistake - canned pineapple is your friend for this recipe. We added sunflower seeds, some unsweetened flaked coconut, and went the butter route. Made 3 loaves, and took for dessert to a friend's house. Could not stop eating. Would make again. Freezes well. Pros: Easy and quick to make with everyday pantry ingredients. Cons: Can't stop eating it hot from the oven....
January 23, 2014
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By: EatingWell User
fresh and light I made these into muffins. There were good. I used fresh pineapple and also added 1/2 c chopped pecans. I will make again. Pros: pineapple, whole wheat, pecans Cons: none
January 17, 2014
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By: EatingWell User
Question if using canned pineapple is the pineapple drained or do you keep the juice plus use the tablespoon of water/juice?
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