Mini Pineapple Cakes

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(from schultzmo’s recipe box)

Cook’s Note: This recipe will also work using 1 (20-ounce) can crushed pineapple in 100 percent pineapple juice, drained and juice reserved.

Source: foodnetwork.com, Giada De Laurentiis

Prep time: 10 minutes
Cook time: 75 minutes
Serves 6 people

Categories: haven't tried this yet!

Ingredients

  • 1 (3 1/2-pound) pineapple, peeled, cored and cut into 1-inch pieces
  • 2 tablespoons pineapple juice plus 2/3 cup
  • 1/2 cup brown sugar, packed
  • 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
  • 1 18.25-ounce box white cake mix

Directions

  1. 1 (3 1/2-pound) pineapple, peeled, cored and cut into 1-inch pieces* see Cook’s Note

  2. 2 tablespoons pineapple juice plus 2/3 cup

  3. 1/2 cup packed light brown sugar

  4. 2 tablespoons unsalted butter, at room temperature

  5. 3 egg whites

  6. 2/3 cup water

  7. 2/3 cup vegetable oil

  8. 1 1/2 teaspoons almond extract

  9. (18.25-ounce) box white cake mix (recommended: Betty Crocker Super Moist)

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