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 😛

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, 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 beginning the “cook-down” procedure.

Pineapple topping caramelized and nearly done.

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!].

Pineapple Upside Down CakesRecipe adapted from Giada DeLaurentiis.

Fiesta Friday #9

90 comments

    • As a rule, I normally don’t use them. But somehow it really works for this recipe. Maybe it’s the pineapple juice that changes it’s chemistry? I’m not quite sure…but I do love these cakes 🙂

    • Thank you! Never feel guilty in an occasional indulgence. These cakes get their “beauty” from the molded pans – the ingredients are simple yet delicious.

  1. I just bought some moulds exactly like yours. The only thing I have used them for so far was a mustard mousse. I have been trying to think of a good dessert use for them, so thanks for helping me out.

  2. Beautiful mini-cakes, Nancy!! I too love the idea of portion control….but then how do we manage the quantity control…I might just be popping the mini cakes like jelly beans… oh dear…

  3. This looks wonderful and such a pretty presentation! My Mother used to make Pineapple Upside Down Cake, brings back memories. I am going to try this, I like the idea of the mini individual ones …what cute shaped pans.

  4. Pingback: Fiesta Friday #9 | The Novice Gardener

  5. Look at those! So fun! I love your mini cake pans Nancy! And pineapple….one of my most favorite fruits! Sadly, I can’t eat it….your pictures sure make me wish i could though! Yum, yum, yum!

  6. Liz

    They look so pretty, the presentation is flawless and the cake is moist and appetizing. Thanks for sharing another wonderful recipe. Have a lovely weekend!

  7. I love foods mini-fied too, Nancy. Small things are pretty and make me eat slower (so the treat won’t end so quickly). I love the different shapes of the bundt pan, but imagine it would be very hard to clean the crevices. Love me some pineapple upside down cake—pass a mini cake, please!

  8. Awesome! Wish I could click on the like button a few more times. One more reason why mini sized cakes work for me is there is more crust and more crispiness to enjoy…

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