Pineapple Pound Cake
- Cooking spray
- 1 (8-ounce) can pineapple slices- drained, juice reserved
- 1 (16-ounce) box pound cake mix
- 2 eggs
- 1 (6-ounce) can pineapple juice
- 1/4 cup water
- 1/2 cup brown sugar
- 2 tablespoons butter
DirectionsWatch how to make this recipe
Preheat oven to 350 degrees F. Spray a 9 by 5-inch loaf pan with cooking spray and set aside.
Remove 3 pineapple slices from the can and reserve the juice and set aside. Chop remaining pineapple slices into small pieces and set aside.
In a large bowl combine the cake mix, eggs, and 1 can of pineapple juice. Blend with an electric mixer on low speed for 30 seconds. Scrape down the sides of the bowl and beat for 3 minutes on medium speed. Stir in the chopped pineapple and combine well. Pour into the prepared loaf pan.
Bake in the preheated oven until a toothpick, inserted into the center of the cake, comes out clean, about 45 to 50 minutes. Remove and cool completely.
In a small pot over medium heat combine the reserved pineapple juice and 1/4 cup of water. Add the brown sugar and butter and bring to a simmer. Add the remaining 3 pineapple rings and saute for 4 minutes or until the sauce thickens slightly. Remove from the heat. Reserve.
To serve, remove the pound cake from the pan and transfer it to a serving plate. Arrange pineapple rings on top and secure with toothpicks, if necessary. Pour the sauce over the cake and serve.
Recipe courtesy of Sandra Lee
Recipe courtesy of Melissa d'Arabian
Recipe courtesy of Giada De Laurentiis