Mini Pineapple Cakes

(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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