Mini Pineapple Cakes
This recipe creates delightful mini Bundt cakes featuring a caramelized pineapple base topped with a moist white cake batter made using a box mix and pineapple juice. The process involves cooking the pineapple, preparing the cake batter, baking, and carefully cooling the cakes before unmolding.
Equipment
- 1 Food Processor
- 1 Nonstick Skillet (10-inch)
- 1 Mini Bundt Pan Ensure it is well-buttered and floured.
- 1 Large Mixing Bowl
- 1 Electric Hand Mixer
Ingredients
Main
- One 3 1/2-pound pineapple peeled, cored and cut into 1-inch pieces* (see Cook's Note)
- 2 tablespoons pineapple juice plus 2/3 cup
- 1/2 cup packed light brown sugar
- 2 tablespoons unsalted butter at room temperature
- 3 egg whites
- 2/3 cup water
- 2/3 cup vegetable oil
- 1 1/2 teaspoons almond extract
- One 18.25-ounce box white cake mix recommended: Betty Crocker Super Moist
Instructions
- Place an oven rack in the lower 1/3 of the oven. Preheat the oven to 325 degrees F. Butter and flour a mini Bundt pan.
- For the Cakes: Place the pineapple in the bowl of a food processor. Pulse until coarsely chopped. In a 10-inch nonstick skillet, combine the chopped pineapple, 2 tablespoons pineapple juice, sugar, and butter over medium-high heat. Bring the mixture to a boil, stirring occasionally. Cook until the liquid evaporates and the mixture begins to brown, about 10 to 15 minutes. Spoon the pineapple mixture into 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 hand mixer, beat the mixture on medium speed for 2 minutes. Pour the batter over the cooked pineapple. 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. 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. Unmold the cakes and place on individual serving plates.
Notes
Ensure the mini Bundt pan is thoroughly buttered and floured to prevent the cakes from sticking. The pineapple mixture needs to cook until most liquid evaporates and it starts to brown; this caramelizes the fruit and intensifies its flavor. Do not rush the cooling process while the cakes are inverted in the pan; this allows them to set properly and prevents them from breaking when unmolded. Using room temperature butter for the pineapple mixture helps it combine more easily.