1 20oz can sliced pineapple in juice
1 box white cake mix (I used Betty Crocker's Super Moist "Party Rainbow Chip")
1/2 cup sugar
2 tbsp butter
1/3 cup vegetable oil (I used canola oil)
Remove pineapple slices from the can. Drain the juice into a cup & save for later. Coarsely chop the pineapple in small pieces.
In a pan mix together 1/2 the chopped pineapple, 1/2 cup sugar, 2tbsp pineapple juice & 2 tbsp butter. Cook on low heat for 15-20 mins till the juice thickens & the mixture turns light golden.
Prepare the box cake mix batter according to the directions on the package using pineapple juice instead of water. Slowly fold in the remaining (uncooked) chopped pieces of pineapple.
Grease muffin/mini cake pans. Spoon the cooked pineapple mixture into the pans. Pour the batter over the cooked pineapple. Bake in a 325F pre-heated oven for 25-30 mins.
Once done & slightly cooled, invert the pan onto a baking sheet (do not unmold) & wait for it to cool completely.
After it is completely cooled, unmold & serve.
This recipe is a part of Bake Fest # 8