I have another sweet treat for you to feast your eyes upon! Pineapple Upside Down Cake… mini-fied [I think I made that word up, Lol]. These little darlings were prepared in my mini bundt pans – but never fear they can also be baked in any pan[s] you have available.
If you haven’t noticed, I like things [cakes, potatoes, tarts, etc.] mini-sized. I like them this way because, for one, they’re cute. But I also like making smaller portions for portion control. I do have self-control ~ well, limited self-control ~ okay, I struggle with self-control! Especially when I really, really-really, like something 😛
These cakes are one of “those” things! Once you taste one, you’ll understand. The cake portion is so light and moist, closely resembling an angel food cake. The caramelized pineapple topping isn’t overly sweet, just perfect. Put them together and watch out!
What if I told you the “base” for this recipe uses a boxed cake mix? Yes, a boxed mix! I was hesitant to make them at first…I mean really, a boxed mix?!?! But it’s amazing the transformation Betty Crocker’s White Cake Mix can take when you doctor it up a bit.
Adding a dose of pineapple juice with a dash or two of almond extract changes the taste and texture ~ leaving you with a strong desire for another bite. I thought these would be the perfect Fiesta Friday offering. So off I go to The Novice Gardener for another week of fun, conversation and food!
A note on pans: I used 12, ½-cup capacity bundt molds this time around. I’ve also had success with a 12 cake, cupcake/muffin pans [no liners], 24 ¼-cup capacity bundt pans, and a full size bundt pan.The choice of pans is yours, just don’t let NOT having a bundt pan stop you from making these!
1 20-ounce can crushed pineapple in 100% pineapple juice
2 Tablespoons pineapple juice plus 2/3 cup [from the crushed pineapple]
1/2 cup packed light brown sugar
2 Tablespoons unsalted butter
3 egg whites
2/3 cup water
2/3 cup vegetable oil
1 teaspoon almond extract
1 (18.25-ounce) box white cake mix [I used Betty Crocker Super Moist]
Note: Depending on the brand of crushed pineapple used, you may be “shy” of the required 2/3 cup + 2 Tablespoons of pineapple juice required. You can reach the required amount using water, I’ve noticed no notable difference in taste. After making these cakes several times, I’ve never been more than a tablespoon or so short.
•Place an oven rack in the lower 1/3 of the oven. Preheat the oven to 325° F. Grease and flour a mini Bundt pan [or pan of your choice].
•Drain the crushed pineapple, reserving the juice in a measuring cup [remember, you’ll need 2/3 cup + 2 Tablespoons total]. In a medium skillet, combine the drained pineapple, 2 Tablespoons of pineapple juice, sugar, and butter over medium-high heat. Bring the mixture to a boil, stirring occasionally. Cook until almost all of the liquid evaporates and the mixture begins to brown, about 10 to 15 minutes. Spoon the pineapple mixture into each individual mold of 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 mixer, beat the mixture on medium speed for 2 minutes. Pour the batter over the cooked pineapple, filling each cake mold about 2/3 of the way full. 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 on cooling racks. 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. When the cakes have cooled completely, un-mold the cakes and serve. Cakes will keep, in an air-tight container, for 2-3 days [if there is any left!].
Recipe adapted from Giada DeLaurentiis.