Thursday, June 10, 2010

Personal Mini Pineapple Cakes






I saw this recipe on Giada's show on the Food Network (my favorite celebrity chef!) and got inspired to make it with my own little twist - the sugary glaze drizzled on top. As if they aren't sweet enough without it! Our friend's Melissa and Adrian came over for dinner the other night and I made the mini Bundt cakes for dessert. She said she thought they were adorable and he didn't say much because he was too busy savoring his personal mini Bundt cake! If you want to make a dessert that looks as good as it tastes, look no further than this recipe. The best part is...you don't have to share! Makes 6 mini cakes.

Ingredients:
1 20-ounce can of pineapple (drained and juice reserved: 2 tablespoons, 2/3 cup, plus 1 tablespoon for glaze)
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
1 box white cake mix
1/4 cup powdered sugar

Cooking Essentials:
Oven
6-cup mini Bundt pan (available at Michael’s)
Cooking spray
Can opener
Food processor
Measuring cups and spoons
10-inch nonstick skillet
Wooden spoon or spatula
Kitchenaid mixer (or hand mixer and large bowl)
Oven mitts or kitchen towels
Small bowl
Whisk
Serving dishes
Parchment Paper

Prep:
Preheat the oven to 325 degrees F.
Spray the mini Bundt pan with Pam
Take 2 tablespoons of unsalted butter out of the refrigerator

Directions:
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 of the reserved 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 about two teaspoons of the pineapple mixture into the bottom of the mini Bundt pan.
Combine the egg whites, water, vegetable oil, almond extract, cake mix, and 2/3 cup pineapple juice in the Kitchenaid mixer bowl. 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. In the meantime, combine ¼ cup of powdered sugar and 1 tbsp. of the reserved pineapple juice in a bowl. Whisk until glaze is nice and thick. Add more or less powered sugar depending on how thick you want the glaze to be. Unmold the cakes onto a serving dish and drizzle glaze on top.

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