1 Video | Photo: Mini Pineapple Cakes Recipe
Ingredients
- 1 (3 1/2-pound) pineapple, peeled, cored and cut into 1-inch pieces* see Cook's Note
- 2 tablespoons pineapple juice plus 2/3 cup
- 1/2 cup packed light brown sugar
- 2 tablespoons unsalted butter, at room temperature
- 3 egg whites
- 2/3 cup water
- 2/3 cup vegetable oil
- 1 1/2 teaspoons almond extract
- 1 (18.25-ounce) box white cake mix (recommended: Betty Crocker Super Moist)
- Special Equipment: 6-cup mini Bundt pan
Directions
Place an oven rack in the lower 1/3 of the oven. Preheat the oven to 325 degrees F. Butter and flour a mini Bundt pan.
For the Cakes: Place the pineapple in the bowl of a food processor. Pulse until coarsely chopped. In a 10-inch nonstick skillet, combine the chopped pineapple, 2 tablespoons pineapple juice, sugar, and butter over medium-high heat. Bring the mixture to a boil, stirring occasionally. Cook until the liquid evaporates and the mixture begins to brown, about 10 to 15 minutes. Spoon the pineapple mixture into the prepared pan.
In a large mixing bowl, combine the egg whites, water, vegetable oil, almond extract, cake mix, and 2/3 cup pineapple juice. Using an electric hand mixer, beat the mixture on medium speed for 2 minutes. Pour the batter over the cooked pineapple. Bake for 28 to 30 minutes until the cakes begin to pull away from the sides of the pan and the tops are golden. Allow the cakes to cool for 15 minutes. Place a piece of parchment paper on top of the cakes. Put a baking sheet, upside-down, on top of the parchment paper. Flip both pans over and allow the cakes to cool completely while still in the Bundt pan, about 1 hour. Unmold the cakes and place on individual serving plates.
Cook's Note: This recipe will also work using 1 (20-ounce) can crushed pineapple in 100 percent pineapple juice, drained and juice reserved.
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By bgibson50606
on February 20, 2013
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I purchased a mini-bundt pan at Sur La Table just to prepare this recipe. However, it made probably double what would fit in that pan so I also used my pumpkin mold baking pans for the rest. The topping was perhaps too moist (I used fresh pineapple since about half of it stayed in the pan even though I followed the rest time suggested. The result was light and pretty, however, I don't think it is any better than the typical pineapple upside down cake which is faster to prepare. I will utilize the mini-bundt pan idea again but probably not this recipe.
By htubs
on September 08, 2012
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I made this in a big fancy Williams Sonoma bundt cake dish and it turned out beautiful. I've made this 2X and everyone loved it. I used vanilla extract instead of almond and it turned out just fine. It's really important to turn the pan over on your dish when it's cool and let it unmold itself for an hour. If you don't do this, it ends up sticking. Highly recommend this recipe!
By maritza416
Eagle River, AK
on July 28, 2012
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I loved these! I did use yellow cake mix (it was on sale, vanilla extract (didn't have almond, and canned pineapple. I couldn't find the bundt pans either, so I just used a cupcake pan. My only complaint is, mine didn't look as pretty, they looked weird, almost spongy on the top (the pineappple mixture. I think I over-processed the pineapple. The only reason this was an issue was because I planned on taking them to a bbq for my husband's work, but I'm sure everyone will love them anyway.
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