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