Pineapple Upsidedown Mini Cakes

I was inspired by Giada De Laurentiis to make these lil cakes. You can find her recipe here. However, since I did not have plain box cake available or mini bundt pans on hand, I pretty much did a spin off of her recipe.

Pineapple portion: 20oz of pineapples, half from fresh really ripe pineapples, half from canned pineapples, 2 tbs pineapple juice, 5 tsp brown sugar (pineapples were really sweet already) and 2 tbs unsalted butter. Crush pineapples in food processor then place all ingredients into a pan on high heat. Bring to boil and then simmer for about 20 minutes til all juice is mostly evaporated.

Cake portion: Mix 1.75 cups of all purpose flour, 1.25 cups white sugar and 1.75 tsp baking powder. In a separate bowl, mix 1/3 cup water and 2/3 pineapple juice (from the canned pineapples), 1/3 cup oil, 2 egg whites and 1 whole egg. Then mix the dry ingredients into the wet ingredients. Add 2 tsp orange extract and stir well.

Preheat over to 350 degree F. Spray cupcake pan with Pam and dust with flour.

Place pineapples into the cupcake pan, then pour the cake batter over til it reaches the rim. The cake batter will rise slightly but then sink back down after it is done and cooled. Bake for 45-50 minutes or until a toothpick can be inserted and pulled out clean. Then enjoy!