Mini Pineapple Cakes

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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.

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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!

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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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I watched the T.V. show of when she made these and they looked excellent, I tried the recipe and they were!!! These are great especially if you like pineapple upside-down cake!!! Absolutly Delicious!

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This was delicious, but a little too sweet for my taste. Next time I will cut down on the amount of pineapple.

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I made this cake in a standard bunt cake pan instead of the minis and it was really good. I changed it up little by using yellow cake make (I didn't check the recipe before I went to the store. It came out fine. I didn't have almond extract so I used orange extract, and vanilla instead. My family absolutely loved it! I will defiantly be making this again! Thank you Giada! I love you!

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Everyone seemed to like this recipe- the cake was light and airy. I used 6 large cupcake tins because I didnt have the bundt pan. I used spray pam and that seemed to do the trick, most of my cakes were fine.

I only about 1/2 tsp left of almond extract, so i put that in and 1/2 tsp vailla extract and the flavor was really great.

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Mine came out almost like the photo. A little of the topping stuck but was easy to fix. Not sure if it helped, but after turning them over to cool, I tapped on each one with a heavy utensil and unmolded after 30 minutes. Tastewise, I wanted more pineapple and the almond flavor was more prominent. The topping was delicious though. I might try this again with a batter from scratch that incorporates more pineapple and with less almond extract.

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Really delicious!! Make sure not to fill the pans too high or they will get too puffy.

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Delicious! Only complaint was I could not get them out of my mini bunt pan. I followed the directions perfectly. Help.....