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!
Ingredients:
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.
Directions:
•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.
Pineapple topping beginning the “cook-down” procedure.
Pineapple topping caramelized and nearly done.
•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.
Pineapple upside-down cake was the first cake I ever made, back in my high school days. To this day, it remains a favorite. What a great idea, Nancy, making mini-cakes. I can enjoy one and freeze the rest. Portion control without really trying. 🙂
Pineapple upside down cake has always been a favorite of mine also. The mini size help me savor it a bit longer. Freezing works well for these and being small, they thaw in no time at all!
So cute and perfectly moist cakes! And love that they are mini size! But I will definitely not be able to stop with one! 🙂
Thanks Indu! Stop at one? I didn’t know that was an option, hahaha;)
🙂 🙂
so cute and so moist little cakes!
Thank you for sharing.
My pleasure Chantal! They were extremely moist….baked to perfection.
I mini fied everything! Makes it look like you’re not such a glut when eating 3 mini cakes instead of 1 huge slice, hahah… Plus mini looks cute, just like your cakes. Love the cake pan, will look for one! 🙂
So happy I’m not alone in my “justification” of eating less, yet actually eating more in the long run! Gluts unite;)
love love LOVE everything miniature sized – I too have self control issues hahaha That pan looks like a Homesense purchase? I have seen those there before for sure! The cakes sound so yummy!!!
Thank you! In my area we have HomeGoods, which I believe is the same store (in the Marshall, TJMaxx group of stores) – and yep – that’s where I got them. Best store for all things cooking related!
Beautiful, they look great!
Thank you Janine!
Reblogged this on Justine's scrapbook and commented:
Pudding recipe to remember
Looks great I must scrapbook this to do x
I hope you make it and enjoy it! [FYI – for some reason all of your recent comments were filtered into spam!?! Have you been up to naughtiness, LOL?]
Wow that’s odd no idea why? Of course I’m naughty though :/D
You’re not the first it’s happened to, and unfortunately you probably won’t be the last 😦 Just wanted to let you know in case your comments aren’t being replied to…have a fabulously naughty day!
Oh I hope so..hehe… and you of course..very naughty!
Looks great!!!! 🙂
Thank you! They were delish:)
They look delish. 🙂
Yum. I love minis too; wonder if fresh pineapple woul work?
Fresh will absolutely work – I’ve had success using it. Just needs to be chopped, then cooked in the same manner as the canned pineapple. I simply use canned to make it a quick and easy dessert!
these look so yummy and cute….!! 🙂
Thank you Ayesha!
I, myself, am a huge fan of tiny, cute things. Give me a bento box of tiny, meticulously made morsels and I will fall over with cute overload.
I couldn’t agree more Noony! Now I just need to get that bento box 😀
I love the mini size of this cake and the different shapes. Again another great idea for a dinner party with friends.
Thank you…they are the perfect grand finale!
Small cakes look so pretty and always cute! beautiful photos! 😀
Thank you so much! I find these the perfect size 🙂
These look delicious and too cute to take! I have mini-bundt pans that are rarely used…. I am saving this recipe! 🙂
Thanks, you are so right, delicious and cute! And don’t let those pans gather dust 🙂 If you’re familiar with Texas Sheet Cake – I use my pans all the time to bake that recipe. It is topped with a warm icing which is perfect on the bundts – especially as it fills that little hole and drips down the sides! It was actually one of my first posts.
YUM!! I have to check that out ASAP!! 🙂
Lol…it’s a hit with all chocoholics:)
These look gorgeous! Thank you for sharing. I am very jealous of your mini bundt tin.
Thank you 🙂 These little cakes are the perfect example of a very basic recipe turning star-studded all thanks to a special pan!
Nancy, I also love things mini-fied (and that’s a great word)! Your mini bundt pans are so cute, and this recipe sounds like a great one for last minute baking. Thanks for sharing! 😀
Thank you! And yes, perfect recipe for last minute baking, or when you’re especially busy making a large meal – which was the case the day these little beauties baked.
Oh Nancy! they are so cute… with the sweetness of pineapple the have to be amazing! thanks for sharing!
Thanks Linda! The pineapple adds the perfect level of sweetness!
They are so cute! I have’t had a pineapple upside down cake in years… looks delicious – I might have to try them. Thanks for the idea Nancy!
Thank you…I hope you get a chance to enjoy them!