Giada De Laurentiis' Mini Pineapple Cakes | Giada At Home

As a light lunchtime dessert, try Giada's mini pineapple upside down cakes! Subscribe to #discoveryplus to stream more #GiadaAtHome: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/3wkCeVb Subscribe to Food Network ▶ http://foodtv.com/YouTube Be Giada De Laurentiis' guest as she puts together meals to entertain friends and family. Whether it's a festive bash or intimate meal, in her own kitchen or at the beach, it's a day of memorable food and fun with Giada at Home. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Mini Pineapple Cakes RECIPE COURTESY OF GIADA DE LAURENTIIS Level: Intermediate Total: 2 hr 10 min Prep: 10 min Inactive: 1 hr 15 min Cook: 45 min Yield: 6 mini Bundt cakes Ingredients One 3 1/2-pound pineapple, peeled, cored and cut into 1-inch pieces* (see Cook's Note) 2 tablespoons pineapple juice plus 2/3 cup 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 One 18.25-ounce box white cake mix (recommended: Betty Crocker Super Moist) Directions Special equipment: 6-cup mini Bundt pan Place an oven rack in the lower 1/3 of the oven. Preheat the oven to 325 degrees F. Butter and flour a mini Bundt pan. For the Cakes: 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 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. In a large mixing bowl, combine the egg whites, water, vegetable oil, almond extract, cake mix, and 2/3 cup pineapple juice. Using an electric hand mixer, 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. Unmold the cakes and place on individual serving plates. Cook’s Note This recipe will also work using 1 (20-ounce) can crushed pineapple in 100 percent pineapple juice, drained and juice reserved. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #GiadaDeLaurentiis #GiadaAtHome #FoodNetwork #MiniPineappleCakes Giada De Laurentiis' Mini Pineapple Cakes | Giada At Home | Food Network https://www.youtube.com/watch?v=DNmi3-ln_SA