Pineapple Layered Mini Cakes

Directions

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