Thursday, June 23, 2022

Pineapple Lime Mini Bundts #BundtBakers

Tender cake flavored with lime and fresh pineapple chunks in individual baby bundts that are perfect for taking on your summer gatherings.

Pineapple Lime Mini Bundts

It's time for the Bundt Bakers.........
Patricia of Pat Y Co Candy Bar asded us to join her in recreating a recipe shared in this group in June of 2014.   I did not join Bundt Bakers until October of that year so I had to do some investigating.

Patricia posted a link list to all the recipes from that month's event and I started reading through them.  I was surprised that there are only a  few names that I recognized and even less that still participate.  I was drawn to a recipe for Mini Pineapple Lime Mojito Bundt Cakes by Blahnik Baker.  

PIneapple Lime mini bundts

Here is what I discovered.  Blahnik Baker has changed the name of her blog to A Classic Twist.  You can still find her recipe for these mini bundts on the new blog.  I loved the idea of fresh pineapple and lime zest in these little bundts.  I omitted the rum and glaze.  There is no mint in the original recipe as I would have expected with Mojito in the name.

Pineapple Lime Mini Bundts pin

There is no mint in my adaptation either so I just renamed them Pineapple Lime Mini Bundts.

Let's see what the others recreated for today's post......


#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.

desserts, cakes, bundts, pineapple, lime, tropical, individual

Yield: 12 servings
Author: Wendy Klik
Pineapple Lime Mini Bundts

Pineapple Lime Mini Bundts

Tender cake flavored with lime and fresh pineapple chunks in individual baby bundts that are perfect for taking on your summer gatherings.
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min


  • 1 1/2 c. flour
  • 1 1 /4 t. baking powder
  • pinch of salt
  • 1/3 c. buttermilk
  • 3/4 c. sugar
  • 2 T. canola oil
  • 1 stick butter, room temperature
  • 1 T. lime zest
  • 1 T. lime juice
  • 2 eggs
  • 1 t. vanilla
  • 1 c. chopped pineapple tossed with 2 T. flour


  1. Whisk together the flour, baking powder and salt. Set aside.
  2. In large bowl of stand mixer, fitted with the paddle attachment, cream the sugar, oil and butter on medium high speed until fluffy. Stir in the lime zest and juice. Add the eggs, one at a time, beating well after each. Stir in the vanilla.
  3. With mixer on low, add 1/3 of the flour mixture until incorporated. Add half of the buttermilk and mix until combined. Repeat with another third of the flour, followed by the remaining buttermilk and finishing with the flour, mixing just until combined. Stir in the pineapple that has beeen tossed with flour.
  4. Divide the batter between 12 mini bundts that have been treated liberally with baking spray.
  5. Bake in a preaheated 350* oven for 20 minutes, until a skewer inserted removes cleanly.
  6. Cool in pans on a wire rack for 30 minutes before turning onto the rack to cool completely.


Adapted from a recipe found at A Classic Twist

Nutrition Facts



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Calories are for the full recipe and will vary according to amount added to dishes and food.


  1. I'll bet those disappeared in record time. Beautiful little Bundts, Wendy!

  2. Delicious minis with that combination of fresh pineapple and lemon...
    Thank you so much Wendy for your valuable help and for joining the tribute bundtbakers 2014 :)

  3. Beautiful and cute mini bundts, love these!


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