Mini Pineapple Upside Down Cakes

• 1 whole Pineapple
• 2 Tablespoons Pineapple Juice, Plus 2/3 Cup, Divided
• 1/2 cups Light Brown Sugar
• 2 Tablespoons Unsalted Butter, Room Temperature
• 3 whole Egg Whites
• 2/3 cups Water
• 2/3 cups Canola Oil
• 1-1/2 teaspoon Almond Extract
• 1 box White Cake Mix (19 Oz. Box)

1. Place an oven rack in the lower 1/3 of the oven. Preheat the oven to 325 degrees F. Spray a pan (mini loaf, mini muffin, or mini bundt pan) with cooking spray.
2. For the cakes: coarsely chop the fresh pineapple. 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.
3. In a large mixing bowl, combine the egg whites, water, vegetable oil, almond extract, cake mix, and remaining 2/3 cup pineapple juice. Using a stand mixer, beat the mixture on medium speed until mixed. 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 pan, about 1 hour. Unmold the cakes and place on individual serving plates.

pineapple, pineapple juice, light brown sugar, unsalted butter, egg whites, water, canola oil, white cake mix

Taken from tastykitchen.com/recipes/desserts/mini-pineapple-upside-down-cakes/ (may not work)