Why You’ll Love This Recipe

I love this recipe because it is easy to make but tastes like a bakery-style treat. The batter is rich and fluffy, while the pineapple adds a refreshing sweetness that keeps the dessert from feeling too heavy. I also enjoy how these bake into perfectly portioned mini cakes, making them ideal for parties or snack-sized servings.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1 cup crushed pineapple, drained
1/2 cup milk
1 teaspoon vanilla extract
1 teaspoon baking powder
1/4 teaspoon salt

Directions

I start by preheating the oven to 350°F (175°C) and greasing a mini muffin or cupcake pan.
In a medium bowl, I whisk together the flour, baking powder, and salt.
In a large bowl, I beat the softened butter and sugar until light and fluffy.
I add the eggs one at a time, mixing well after each addition.
I mix in the vanilla extract.
I gradually add the dry ingredients and milk in alternating additions, starting and ending with the dry mixture.
I gently fold in the drained crushed pineapple until evenly combined.
I fill each muffin cup about three-quarters full with batter.
I bake for 15–20 minutes, until the tops are golden and a toothpick inserted in the center comes out clean.
I let the pan rest for about 5 minutes before carefully loosening the cakes and transferring them to a wire rack to cool completely.

Servings and timing

Servings: 12 mini cakes
Prep Time: 25 minutes
Cook Time: 15–20 minutes
Total Time: 1 hour 5 minutes

Variations

I sometimes add shredded coconut to the batter for extra tropical flavor. When I want a richer dessert, I mix a little cream cheese frosting on top. I also enjoy adding a hint of lemon zest to brighten the flavor even more. For a nuttier texture, I occasionally fold in chopped walnuts or pecans.

storage/reheating

I store these mini cakes in an airtight container at room temperature for up to 2 days. If I want them to last longer, I keep them in the refrigerator for up to 5 days. Before serving, I let them come back to room temperature so they stay soft and fluffy. I usually avoid reheating them to preserve their texture.

FAQs

Can I use fresh pineapple instead of canned?

Yes, I can use fresh pineapple as long as I finely chop and drain it well to avoid excess moisture.

Can I make this recipe in a regular cake pan?

Yes, I can bake it in a small cake pan, but I will need to adjust the baking time to ensure it cooks through.

Why do I need to drain the pineapple?

I drain the pineapple so the batter does not become too wet and the cakes bake properly.

Can I frost these mini cakes?

Yes, I sometimes add cream cheese frosting or a light glaze for extra sweetness.

Can I freeze these cakes?

Yes, I freeze them in an airtight container and thaw them at room temperature before serving.

Conclusion

This Creamy Scallop Delight is a soft, fruity, and comforting dessert that I love making for any occasion. I enjoy how the pineapple keeps the cakes moist and flavorful while the buttery base gives them a rich homemade taste. Whether I serve them plain or topped with frosting, they always feel simple yet special.

Creamy Scallop Delight