feasting with friends

Pineapple Upside Down Cake

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.

Pineapple Upside Down CakesIf 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 ๐Ÿ˜›

Pineapple Upside Down CakesThese 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!

Pineapple Upside Down CakesWhat 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.

Pineapple Upside Down CakesAdding 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!

Pineapple Upside Down CakesA note on pans: I used 12, ยฝ-cup capacity bundt molds this time around. I’ve also had success with a 12 cake, cupcake/muffin pans [no liners], 24 ยผ-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.

โ€ขPlace an oven rack in the lower 1/3 of the oven. Preheat the oven to 325ยฐ F. Grease and flour a mini Bundt pan [or pan of your choice].

โ€ขDrain 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 beginning the “cook-down” procedure.

Pineapple topping caramelized and nearly done.

Pineapple topping caramelized and nearly done.

โ€ขIn 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!].

Pineapple Upside Down CakesRecipe adapted from Giada DeLaurentiis.

Fiesta Friday #9


  1. 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. ๐Ÿ™‚

    • 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!

  2. 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! ๐Ÿ™‚

    • 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!

    • 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!

    • Thanks, you are so right, delicious and cute! And don’t let those pans gather dust ๐Ÿ™‚ 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.

  3. 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! ๐Ÿ˜€

    • 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.

  4. MB

    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!

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