Directions
- 1Add pure cane sugar and sweetened coconut flakes in a plate and mix to combine.
- 2Drop no-sugar-added pineapple rings into the coconut-sugar mixture to coat them.
- 3Place the coated pineapple rings in the bottom of a muffin tin.
- 4Add rinsed maraschino cherries on top of the pineapple rings in the muffin tin.
- 5In a bowl, add about half of a 20 oz can of crushed pineapple with its juice.
- 6Add four eggs to the bowl with the crushed pineapple.
- 7Pour in some imitation rum (or regular rum if preferred).
- 8Add about a cup and a half of shredded sweetened coconut to the mixture.
- 9Mix all ingredients in the bowl until well combined.
- 10Add a plain vanilla cake mix to the bowl and mix everything together.
- 11Scoop the cake mixture into the muffin tin, filling the holes on top of the pineapple rings and cherries.
- 12Bake in the oven at 350 degrees Fahrenheit for about 20 minutes.
- 13Let the mini pineapple cakes cool, then flip them onto a cutting board.
Ingredients
- no sugar added pineapple rings
- pure cane sugar
- sweetened coconut flakes
- maraschino cherries rinsed
- 10 oz crushed pineapple with juice
- 4 eggs
- imitation rum
- 1.5 cup shredded sweetened coconut
- 1 plain vanilla cake mix
Equipment
platemuffin tinbowlscoopovencutting board
Tips
- You can use regular rum instead of imitation rum.
- You can use a spice cake mix or any kind of cake mix you like.
- You can soak pineapple rings in rum or bourbon before adding them.
- You can use brown sugar when coating pineapple rings with shredded coconut.
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