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Coconut Twist: Add shredded coconut to the batter for a tropical flair that complements the pineapple topping.
Cinnamon Spice: For a warm, spiced variation, add a teaspoon of cinnamon to the batter, or sprinkle it over the pineapple topping before baking.
Vegan Version: Swap the egg and milk for plant-based alternatives (like almond milk and a flax egg) for a vegan-friendly treat.
FAQ:
Q: Can I use fresh pineapple instead of canned? A: Yes, fresh pineapple can be used, but it needs to be properly sliced and caramelized beforehand to ensure it gives the same sweet flavor as canned pineapple.
Q: Can I make this recipe ahead of time? A: Absolutely! These cakes can be made ahead, stored, and reheated when you're ready to serve. They’re just as delicious the next day.
Q: How do I prevent the cakes from sticking to the pan? A: Grease your pans generously, and consider using parchment paper circles at the bottom of each muffin cup or cake pan to ensure easy removal.
Q: Can I double this recipe for a larger group? A: Yes! Simply double the ingredients and bake the cakes in a larger pan, adjusting the baking time as needed. Just be sure to check for doneness with a toothpick!
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