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    You are in: Home / Recipes / Pineapple Layered Mini Cakes Recipe
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    Pineapple Layered Mini Cakes

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    15 mins

    40 mins

    Purdy Good Cook's Note:

    This recipe is amazing. If you love carrot cake, you will love these. They are great for desert, or even just for a snack!! Recipe is from Sugar on the foodnetwork.

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    Serves: 6



    Units: US | Metric




    1. 1
      To Assemble
    2. 2
      1. 1. Preheat oven to 325°F Wrap foil around bottoms of 6 2 3/4-inch ring molds, so the foil comes up the sides and place on a baking sheet. Grease bottoms and sides of molds and line bottoms with a disc of parchment. Whisk together oil, brown sugar, eggs, maple syrup and grated ginger. In a separate bowl, sift flour, baking powder, baking soda, salt and cinnamon and stir into wet mixture to blend. Stir in carrot and pineapple and pour into prepared molds. Bake for 40 minutes, until a tester inserted in the center of the cake comes out clean. Allow to cool completely before icing.
    3. 3
      2. To prepare frosting, beat cream cheese and butter together. Beat in melted white chocolate and icing sugar until smooth and stir in vanilla.
    4. 4
      3. To assemble, remove cakes from ring molds. Cut cakes in half horizontally. Frost bottom cake layer on top with 1/4-inch thick frosting. Lay remaining cake half on top. Spread frosting on top of cake. Repeat with remaining 5 cakes. Keep chilled until ready to serve.
    5. 5
      4. Yield: Six 2 3/4-inch ring molds (6 mini cake servings).

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    Nutritional Facts for Pineapple Layered Mini Cakes

    Serving Size: 1 (302 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 992.3
    Calories from Fat 484
    Total Fat 53.7 g
    Saturated Fat 18.9 g
    Cholesterol 151.3 mg
    Sodium 516.8 mg
    Total Carbohydrate 120.4 g
    Dietary Fiber 2.5 g
    Sugars 88.7 g
    Protein 10.4 g

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