Pineapple Mini Bundt Cake - Eggless

ineapple filled mini bundts! Cute as a button, light and fluffy with the slight hint of citrusy orange and freshness of pineapple in every bite - A sweet n refreshing pure spring- summer time treat!

I go for a light breakfast especially on weekdays. Be it a bowl of cereal or oatmeal or a quick sliced bread sandwich with some fruits and veggies. To keep things interesting, I always find myself looking for ways to come up with interesting but light and yet 'breakfasty' recipes. I have found that a light muffin or a light fruit bread comes really handy.

Here's a recipe for homemade pineapple mini cakes that I made in my adorable mini bundt pan and which can be very easily made in a muffin pan if you don't have a mini bundt pan. It was really liked by hubby and my princess alike. It is mildly sweet, has a distinct taste of pineapples and is extremely light that makes it just right for breakfast. I love baking with different fruits and this one sure is a keeper.

Ingredients: Makes 10-12

All purpose flour or atta ................... 1 cup

Corn starch ................................. 1/2 cup

Powdered sugar ............................ 3/4 cup

Baking powder ............................. 2 tsp

Baking soda ................................. 1/2 tsp

Salt .......................................... 1/4 tsp

Pineapple juice ............................ 3/4 cup

Crushed Pineapple ......................... 1/2 cup (I used the canned one, drained)

Orange zest ................................. 2 tsp

Oil ............................................ 4 tbsp

Vanilla extract .............................. 1/2 tsp

Plain yogurt ................................. 2 tbsp beaten

Milk ........................................... 1/4 cup cold

Method:

1. In a medium bowl add all purpose flour and corn starch, mix. Add in the baking powder and soda with salt, mix properly, add in the powdered sugar and give a good mix again.

2. In another bowl mix the oil, milk, yogurt, vanilla and the pineapple juice, mix to combine. Beat for 1-2 min, add in the orange zest with the dry ingredients and mix, beat for 1-2 minutes again. Fold in the crushed pineapples.

3. Pour into greased mini bundt pans or muffin pans. Bake for 20-22 min in 375ºF or until a cake tester comes out clean. Keep an eye as every oven is different.

4. Let it cool for 15- 20 minutes and sit back and ENJOY!

Notes:
1. If you want to glaze the cake- just beat a couple tbsps of powdered sugar with a little pineapple juice till a flowy consistency and pour over the cake while still warm.

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