Mini Pineapple Bundt Cakes

• 3 1/2 pounds pineapple peeled, cored and cut into 1-inch pieces
• 2 tablespoons pineapple juice plus 2/3 cup
• 1/2 cup brown sugar light, packed
• 2 tablespoons butter, unsalted at room temperature
• 3 large egg whites
• 23 cup water
• 23 cup canola oil or light olive oil, or any vegetable oil
• 1 1/2 teaspoons almond extract
• 18 1/4 ounces cake mix, white 1 box

1. Position an oven rack in the lower 13 of the oven.
2. Preheat the oven to 325F (160C).
3. Butter and flour a mini Bundt pan and set aside.
4. To make the Cakes:
5. Add the pineapple in a food processor.
6. Pulse until coarsely chopped.
7. Over medium-high heat, mix together the chopped pineapple, 2 tablespoons pineapple juice, sugar, and butter In a 10-inch nonstick skillet.
8. Bring the mixture to a boil, stirring once a while.
9. Cook until the liquid evaporates and the mixture starts to brown, about 12 to 15 minutes.
10. Spoon the pineapple mixture into the prepared pan.
11. Add the egg whites, water, vegetable oil, almond extract, cake mix, and 23 cup pineapple juice.
12. Beat the mixture on medium speed for 2 to 3 minutes with an electric hand mixer until well and evenly mixed.
13. Pour the batter over the cooked pineapple.
14. Bake for about 30 minutes until the cakes start to pull away from the sides of the pan and the tops are golden.
15. Let the cakes cool for 15 minutes in the pan on a wire rack.
16. Set a piece of parchment paper on top of the cakes.
17. Put a baking sheet, upside-down, on top of the parchment paper.
18. Flip both pans over and let the cakes cool completely while still in the Bundt pan, about 1 hour.
19. Unmold the cakes and serve.
20. Note:
21. You can use 1 (20-ounce) can crushed pineapple in 100% pineapple juice, drained and juice reserved.

pineapple, pineapple juice, brown sugar, butter, egg whites, water, canola oil, almond, cake

Taken from recipeland.com/recipe/v/mini-pineapple-bundt-cakes-52075 (may not work)