Pineapple Pound Cake Bites

Alright, these Pineapple Pound Cake Bites? They’re soft, sweet, and full of sunny pineapple flavor in every little bite. It’s like a tropical treat you can pop in your mouth!

I made them for a quick dessert, and they were gone in no time. The cake is buttery and moist, and that fruity twist? So fun and fresh.

They’re super easy to whip up—no stress at all. Just mix, bake, and snack. Let’s make them together—you’re gonna love how cute (and tasty) they are!

Why You’ll Love This Recipe

• Mini Size, Big Flavor: These cake bites are smaller than traditional slices, making them easy to eat in one or two bites. They’re ideal for entertaining because you can serve them on a platter—no cutting or utensils required.
• Bright, Fresh Pineapple Flavor: Crushed pineapple adds not just taste but texture. You get little juicy pockets of fruit in every bite, enhanced by a touch of pineapple extract which reinforces the flavor naturally.
• Moist, Dense Texture: The use of sour cream in the batter ensures the cakes remain moist without being too heavy. It adds a subtle tang that complements the sweetness of the pineapple.
• Perfect for Any Occasion: Whether you’re celebrating a special event or just want to enjoy something sweet, these versatile cake bites suit every table. They’re great for potlucks, baby showers, or even as part of a brunch spread.
• Freezer Friendly: These bites store well in the freezer. You can make a batch ahead of time and simply glaze them after thawing.

What You Need to Know Before You Start

Prep Time & Cook Time

• Preparation: 20 minutes — This includes gathering and measuring your ingredients, creaming the butter and sugar, and mixing the batter.
• Baking Time: 25 to 30 minutes — This may vary slightly depending on your oven and the size of your mini muffin wells.
• Cooling & Glazing: 20 minutes — Allow the bites to cool before adding the glaze. Applying glaze to warm cakes may cause it to melt and slide off.
• Total Time: Approximately 1 hour and 15 minutes from start to finish.

Servings

This recipe yields about 24 to 28 mini cake bites, depending on the exact size of your mini muffin tin. They’re best baked in mini muffin pans for uniform size and even baking. You can double the batch if you’re baking for a large gathering or want leftovers to freeze.

Difficulty

This recipe is considered easy to moderate. It involves creaming butter and sugar, alternating wet and dry ingredients, and draining pineapple. If you’ve baked cupcakes or loaf cakes before, you’ll find this process familiar. Even for a beginner, the steps are simple when followed in order.

Required Kitchen Tools

To prepare and bake these pineapple pound cake bites, you’ll need the following tools:

• Large Mixing Bowl: For creaming the butter and sugar and combining the batter.
• Medium Mixing Bowl: For whisking together the dry ingredients.
• Hand Mixer or Stand Mixer: Essential for creaming butter and sugar until light and fluffy. This step impacts the final texture.
• Mini Muffin Tin (24-well): This gives the bites their small, uniform shape. Nonstick is ideal.
• Nonstick Spray or Mini Muffin Liners: Prevents sticking and makes cleanup easier.
• Rubber Spatula: For folding ingredients and scraping down the bowl.
• Wire Cooling Rack: Allows air to circulate under the bites to prevent sogginess.
• Small Spoon or Whisk (for glaze): Helps you apply the glaze evenly over the cooled cakes.

Ingredients for Pineapple Pound Cake Bites

Carefully selected ingredients contribute to the signature taste and texture of these mini cakes. Each plays a role in creating a balanced bite.

• 2½ cups (300g) all-purpose flour – Be sure to spoon and level the flour into your measuring cup to avoid packing it down. Too much flour can lead to dry cake bites.
• 1 teaspoon (5g) baking powder – Gives the cakes a slight lift without making them fluffy like cupcakes.
• ½ teaspoon (3g) baking soda – Reacts with the acid in the sour cream and pineapple to create tenderness.
• 1 teaspoon (7g) salt – Balances sweetness and enhances the natural flavors of the pineapple.
• 1¼ cups (283g) unsalted butter, softened – Adds richness and contributes to the dense crumb. Make sure it’s soft but not melted.
• 1¾ cups (350g) granulated sugar – Sweetens the batter and helps aerate the butter when creamed properly.
• 5 large eggs, room temperature – Adds moisture, structure, and richness. Room-temperature eggs blend more easily into the batter.
• ½ cup (120ml) sour cream, room temperature – Keeps the cake bites moist and slightly tangy, balancing the sweet pineapple.
• ¾ cup (175ml) crushed pineapple, drained – Adds bursts of fruity sweetness and keeps the cake moist. Drain well so the batter isn’t overly wet.
• 1 teaspoon (5ml) vanilla extract – Rounds out the flavor with subtle warmth.
• 1 teaspoon (5ml) pineapple extract – Boosts the pineapple flavor without overpowering it.

Ingredients for Cream Cheese Glaze

The glaze is a soft, smooth drizzle that lightly coats the top of each bite. It’s not overly sweet, but adds richness and tang.

• 4 ounces (113g) cream cheese, softened – Provides a creamy base with a slight tang that pairs perfectly with pineapple.
• 2 cups (240g) confectioners’ sugar – This fine sugar blends easily with the cream cheese and creates a glossy glaze.
• 2 tablespoons (30ml) reserved pineapple juice – Adds natural flavor and thins the glaze to a pourable consistency. Adjust with more or less juice depending on how thick you want the glaze.

Variations for Pineapple Pound Cake Bites

These cake bites are versatile and can be customized in subtle ways to suit your taste or occasion. Here are a few gentle variations you might try:

• Add Shredded Coconut: Fold in ½ cup of sweetened shredded coconut for a tropical twist. It adds both texture and flavor without overwhelming the pineapple.
• Citrus Zest Boost: Add 1 teaspoon of lemon or orange zest to the batter for a brighter, more layered citrus flavor.
• Mini Glazed Toppings: Instead of glazing the entire top, you can pipe a small swirl of cream cheese glaze and top with a tiny pineapple wedge or toasted coconut flake.
• Spice It Up: A pinch of ground ginger or nutmeg (about ¼ teaspoon) can add warmth to the base batter without taking away from the fruity profile.
• Skip the Glaze: If you prefer something less sweet, these bites are just as delicious dusted with powdered sugar or served plain.

How to Make Pineapple Pound Cake Bites – Step-by-Step Instructions

1. Preheat and Prepare Your Equipment

• Preheat your oven to 350°F (177°C).
• Lightly grease a 24-well mini muffin tin using baking spray or line it with mini cupcake liners for easy removal.
• Set aside a wire rack for cooling once the bites are done baking.

2. Mix the Dry Ingredients

In a medium bowl, whisk together:

• 2½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt

This step ensures that your leavening agents and salt are evenly distributed throughout the flour.

3. Cream the Butter and Sugar

In a large mixing bowl, use a hand or stand mixer to beat:

• 1¼ cups softened unsalted butter
• 1¾ cups granulated sugar

Mix on medium speed for 2–3 minutes until the mixture is pale, light, and fluffy. This step is crucial—it incorporates air into the batter, helping the cakes bake evenly and rise gently.

4. Add Eggs One at a Time

With the mixer on low, add:

• 5 large eggs, one at a time

Make sure each egg is fully incorporated before adding the next. Scrape down the sides of the bowl occasionally to keep the batter uniform.

5. Add Sour Cream, Pineapple, and Extracts

Still on low speed, mix in:

• ½ cup sour cream
• ¾ cup well-drained crushed pineapple
• 1 teaspoon vanilla extract
• 1 teaspoon pineapple extract

These ingredients add moisture and flavor. The pineapple should be well-drained but not bone dry—just enough to avoid watering down the batter.

6. Fold in the Dry Ingredients

Switch to a rubber spatula and gently fold in the dry mixture from step 2. Stir until just combined—do not overmix. Overworking the batter at this stage can make the cake bites tough.

7. Fill the Mini Muffin Tins

Using a small scoop or spoon, fill each muffin well about ¾ full. This leaves room for the cakes to rise slightly without overflowing.

8. Bake

Place the tin in the preheated oven and bake for 25–30 minutes, or until the tops are golden and a toothpick inserted into the center of a cake bite comes out clean.

9. Cool Completely

Allow the bites to cool in the pan for 5 minutes, then transfer them to a wire rack. Let them cool completely before glazing—this helps the glaze set properly instead of sliding off.

Serving and Decoration

Pineapple Pound Cake Bites are elegant enough for a dessert tray yet casual enough for weekday snacking. Here are some thoughtful ways to serve them:

• With the Glaze: Drizzle the cream cheese glaze over the top of each cooled cake bite using a spoon or small piping bag. For a neater look, allow the glaze to settle before serving.
• Add a Garnish: Press a tiny pineapple chunk, a sprinkle of toasted coconut, or even a mint leaf into the top of the glazed bites for a decorative touch.
• Serve on a Tiered Tray: For parties or brunch, arrange the bites on a tiered cake stand to highlight their dainty size.
• Pair with Tea or Coffee: These bites make an excellent afternoon snack with a warm cup of tea or light roast coffee.

How to Store Pineapple Pound Cake Bites

• Room Temperature: If unglazed, store the cake bites in an airtight container at room temperature for up to 2 days.
• Refrigerated: Once glazed, store in the refrigerator in a covered container for up to 4 days. Allow them to come to room temperature before serving for best texture.
• Freezing: These cake bites freeze well before glazing. Store them in a freezer-safe container, separated by parchment paper, for up to 2 months. Thaw in the fridge overnight or at room temperature for 1 hour, then glaze before serving.

Nutrition

Here’s an approximate nutritional breakdown for each Pineapple Pound Cake Bite, based on a yield of 24 bites and including the glaze:

Nutrient	Amount Per Bite
Calories	195
Total Fat	10g
Saturated Fat	6g
Cholesterol	55mg
Sodium	110mg
Total Carbohydrates	24g
Sugar	17g
Protein	2g
Fiber	<1g

Note: These values are estimates and may vary depending on specific ingredients used.

Pineapple Pound Cake Bites FAQs

Can I use fresh pineapple instead of canned crushed pineapple?
Yes, but be sure to finely chop it and drain off as much juice as possible. Too much moisture can affect the cake’s texture.

Do I have to use pineapple extract?
No, it’s optional. It simply enhances the pineapple flavor. You can use only vanilla if preferred.

Can I bake this in a regular muffin tin or loaf pan?
Yes. For regular muffins, increase the baking time to about 35 minutes. For a loaf pan, bake at 325°F for 55–65 minutes, checking doneness with a toothpick.

Can I skip the glaze?
Absolutely. These bites are still flavorful without it, but the glaze adds a lovely finish.

Conclusion

Pineapple Pound Cake Bites bring together the buttery richness of a classic pound cake and the sweet, sunny flavor of pineapple in one simple, satisfying treat. With a moist crumb, subtle tang, and creamy glaze, these mini cakes are a joy to make and share. They’re just the right size for enjoying something sweet without overindulging—and they store and freeze beautifully, making them a practical choice for both everyday snacks and special occasions.