- Level: Easy
- Total: 1 hr 5 min
- Prep: 15 min
- Cook: 50 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 335
- Total Fat
- 7 g
- Saturated Fat
- 3 g
- Carbohydrates
- 64 g
- Dietary Fiber
- 1 g
- Sugar
- 40 g
- Protein
- 4 g
- Cholesterol
- 48 mg
- Sodium
- 433 mg
- Level: Easy
- Total: 1 hr 5 min
- Prep: 15 min
- Cook: 50 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 335
- Total Fat
- 7 g
- Saturated Fat
- 3 g
- Carbohydrates
- 64 g
- Dietary Fiber
- 1 g
- Sugar
- 40 g
- Protein
- 4 g
- Cholesterol
- 48 mg
- Sodium
- 433 mg
Ingredients
Directions
- 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.
