Preheat oven to 350°F (176°C)
Melt butter or margarine and brush 2 muffin tins (need 20 spots). Sprinkle with brown sugar and nestle pineapple evenly in brown sugar. Set aside.
In two separate bowls, dived egg whites and yolks. Mix egg whites until stiff peaks. Set aside. In separate bowl, mix egg yolks until combined. Add Kinnikinnick Angel Food Cake Mix to yolks and mix until combined and batter is a pale yellow in colour. Fold in egg whites and mix just until combined. Deposit batter over prepared pineapple portions.
Bake at 350°F (176°C) for 25 minutes (check for doneness). Remove from oven and let sit for 5 minutes. Carefully loosen each sponge from muffin tin by running a pallet knife around outer edge. Invert pan on serving tray. Leave pan on cake for 5 minutes to ensure easy release. Tap slightly if stuck. Serve with fresh whipping cream or your favourite vanilla ice cream. Yields 20 mini cakes
Tips & Variations
- ½ pkg. Angel Food Cake Mix is roughly 1 heaping cup.
- Careful when inverting cake pan as contents is extremely hot
- Do not line muffin tin