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1
Place an oven rack in the lower 1/3 of the oven.
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2
Preheat the oven to 325 degrees F. Butter and flour a mini Bundt pan.
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3
For the Cakes: Place the pineapple in the bowl of a food processor.
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4
Pulse until coarsely chopped.
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5
In a 10-inch nonstick skillet, combine the chopped pineapple, 2 tablespoons pineapple juice, sugar, and butter over medium-high heat.
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6
Bring the mixture to a boil, stirring occasionally.
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7
Cook until the liquid evaporates and the mixture begins to brown, about 10 to 15 minutes.
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8
Spoon the pineapple mixture into the prepared pan.
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9
In a large mixing bowl, combine the egg whites, water, vegetable oil, almond extract, cake mix, and 2/3 cup pineapple juice.
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10
Using an electric hand mixer, beat the mixture on medium speed for 2 minutes.
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11
Pour the batter over the cooked pineapple.
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12
Bake for 28 to 30 minutes until the cakes begin to pull away from the sides of the pan and the tops are golden.
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13
Allow the cakes to cool for 15 minutes.
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14
Place a piece of parchment paper on top of the cakes.
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15
Put a baking sheet, upside-down, on top of the parchment paper.
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16
Flip both pans over and allow the cakes to cool completely while still in the Bundt pan, about 1 hour.
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17
Unmold the cakes and place on individual serving plates.
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18
Cook's Note: This recipe will also work using 1 (20-ounce) can crushed pineapple in 100 percent pineapple juice, drained and juice reserved.
