PINEAPPLE POUND CAKE
Steps:
- 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.
PINEAPPLE POUND CAKE
A pound cake made with pineapple and glazed with pineapple sauce. Unlike most cakes, you will not preheat the oven on this one.
Provided by Evelyn Ivy
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 2h
Yield 14
Number Of Ingredients 12
Steps:
- Grease and flour a 10 inch tube pan. Sift together the flour, and baking powder. Set aside.
- In a large bowl, cream together the shortening, 1 cup butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with milk; beat well. Stir in the 3/4 cup crushed pineapple.
- Pour into 10 inch tube pan. Place in cold oven. Turn oven to 325 degrees F (175 degrees C) and bake for 90 minutes or until top springs back when touched. Remove from oven and let stand for 10 minutes. Remove carefully from pan.
- To make the glaze: In a small saucepan, combine 1/4 cup butter, confectioners sugar and 1 cup crushed pineapple. heat and stir until melted. Pour over cake as soon as it comes out of the pan.
Nutrition Facts : Calories 499.6 calories, Carbohydrate 61.3 g, Cholesterol 127.8 mg, Fat 26.3 g, Fiber 1 g, Protein 5.9 g, SaturatedFat 14.2 g, Sodium 175.4 mg, Sugar 40.3 g
PINEAPPLE POUND CAKE
Jazz up the basic batter with golden pineapple, red cherries and pecan halves to create this lovely upside-down dessert. "I usually entertain anywhere from 12 to 20 guests, so this moist cake is often on the menu," Joan notes.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- Drain pineapple, reserving 1 tablespoon juice; set aside (discard remaining juice or save for another use). In a saucepan over low heat, cook and stir brown sugar and butter until sugar is dissolved; add the reserved pineapple juice. Pour into an ungreased 13x9-in. baking dish., Cut pineapple slices in half. Arrange in a single layer in three lengthwise rows, alternating the direction of each row. Place a cherry, cut side up, between each pineapple slice. If desired, place pecan halves around the sides of the dish. Carefully spoon batter over the top and spread gently. Bake at 350° for 40 minutes longer or until a toothpick inserted into the cake in the center comes out clean. Immediately invert onto a serving platter. Cool.
Nutrition Facts :
PINEAPPLE UPSIDE-DOWN POUND CAKE
This is one of my favorite pound cakes, made in a Bundt® pan. I specialize in all kind of pound cakes. You can add pieces of pineapple to the cake batter.
Provided by Elizabeth Thompson
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 1h10m
Yield 14
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 10-inch fluted tube pan (such as Bundt®) with cooking spray.
- Beat cream cheese and butter together together in a bowl using an electric mixer until creamy. Add white sugar and mix until light and fluffy. Add eggs and flour in an alternating fashion, starting and ending with an egg and beating well after each addition. Add almond extract, pineapple extract, and food coloring; mix batter well.
- Pour brown sugar evenly into the bottom of the prepared pan. Arrange pineapple rings on top of sugar and place a cherry in the center of each. Pour batter evenly over pineapple.
- Bake in the preheated oven until top is golden brown and springs back when touched lightly, about 45 minutes.
Nutrition Facts : Calories 487.6 calories, Carbohydrate 69.5 g, Cholesterol 144.9 mg, Fat 21.4 g, Fiber 0.8 g, Protein 6.3 g, SaturatedFat 12.6 g, Sodium 410.7 mg, Sugar 54.2 g
PINEAPPLE POUND CAKE
Us Southern girls LOVE a pound cake more than almost anything. I got this recipe from a lady I attend church with and my ex was determined to get the recipe when we divorced. Let's just say that I think he's still looking for it as he discovered I was more of a favorite than he was because she wouldn't let him have it!
Provided by Sherrybeth
Categories Dessert
Time 1h30m
Yield 1 10 inch cake
Number Of Ingredients 9
Steps:
- Cream sugar, shortening and butter.
- Add eggs, one at at time, blending well after each addition.
- Add baking powder to the flour and mix into the batter 1/2 cup at a time mixing well after each addition.
- Add milk, vanilla and pineapple with juice to batter and blend well.
- Pour the batter into a well greased and floured 10 inch tube pan.
- Place in a cold oven; set oven to 325 degrees and bake for 1 1/2 hours or until done.
Nutrition Facts : Calories 6001.4, Fat 229.2, SaturatedFat 95.3, Cholesterol 1368.6, Sodium 1645.1, Carbohydrate 922.1, Fiber 11.6, Sugar 628.5, Protein 80.2
PINEAPPLE UPSIDE-DOWN POUND CAKE
We've come up with a delicious mashup of two nostalgic favorites that will be sure to garner plenty of oohs and ahhs once it's tipped out of the pan. In addition to lining the bottom of the pan with pineapple, we mix piece of the fruit into the buttery batter for double the flavor. Baking ahead works beautifully for this dessert, which gets even better after resting a bit so the caramelized sugar and pineapple juice absorb into the cake.
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- Butter all sides of a 9-by-5-inch nonstick loaf pan, then pour the melted butter into the bottom of the pan. Scatter the dark brown sugar evenly over the melted butter. Arrange 7 slices of pineapple and the maraschino cherries in your preferred design along the bottom and up the sides of the pan, halving the slices as necessary. Place the pan in the refrigerator to chill while the batter is prepared. (This will allow the fruit to set in the butter and minimize shifting when the batter is poured into the pan.)
- Cream the granulated sugar, lemon zest and 2 sticks room-temperature butter in the bowl of a stand mixer fitted with a paddle attachment on medium-high speed, scraping the bowl down halfway through, until pale and fluffy, about 6 minutes.
- Meanwhile, whisk together the flour, baking powder and salt in a medium bowl and set aside.
- With the mixer on medium high, add the eggs and egg yolk in 1 at a time, making sure they are fully incorporated between each addition. Reduce the speed to medium-low and add the vanilla and 1/4 cup sour cream; mix until incorporated. Add half of the dry ingredients and mix until just incorporated, then repeat the steps with the remaining sour cream and dry ingredients, making sure to scrape the bowl down between each addition. Add the chopped pineapple and mix until just incorporated, about 15 seconds.
- Remove the prepared loaf pan from the refrigerator and carefully pour in the batter, being careful not to shift the assembled fruit. Using a small offset spatula, carefully spread the batter into the corners and smooth out the top. Give the pan 5 to 10 taps on the counter to release any large air pockets.
- Place a sheet pan on the bottom oven rack and bake the cake on the middle rack until the top is deep golden brown and a cake tester or knife inserted in the center comes out clean, 1 hour 20 minutes to 1 hour 25 minutes. Allow the cake to rest for 30 minutes before inverting onto a serving plate.
PINEAPPLE POUND CAKE
This pound cake doesn't last long - it's delicious. Be sure not to pre-heat the oven, it changes the outcome of the cake. Found recipe in the Chattanooga Times sometime in the 1980's
Provided by Valerie Johnson
Categories Cakes
Time 1h45m
Number Of Ingredients 14
Steps:
- 1. Cream shortening, butter and sugar until light and fluffy
- 2. Add eggs one at a time, beating thoroughly after each addition
- 3. Add flour, sifted with baking powder, alternately with milk
- 4. Add vanilla, stir in 3/4 cup pineapple and juice - blend well
- 5. Pour batter into well greased and floured 10" tube pan. Do not use a bundt pan or small tube pan, this makes a tall cake.
- 6. Place in COLD oven, turn oven to 325 degrees.
- 7. Bake 1 1/2 hours. Cool in pan 10 minutes. Remove from pan, glaze while cake is still warm.
- 8. GLAZE Combine 1/4 cup butter, 1 1/2 cup powdered sugar and 1 cup pineapple, pour over cake while hot.
PINEAPPLE BUNDT CAKE
Fruity and firm-textured, this beautiful cake comes from Fayne Lutz, a field editor from Taos, New Mexico. She writes a recipe column for her local newspaper.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, egg whites and extract until well blended. Combine flour and baking powder; gradually add to creamed mixture, beating well after each addition. Stir in pineapple. , Pour into a greased 10-in. fluted tube pan. Bake at 350° for 55-60 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. In a small bowl, combine glaze ingredients. Drizzle over cake.
Nutrition Facts : Calories 302 calories, Fat 12g fat (7g saturated fat), Cholesterol 57mg cholesterol, Sodium 157mg sodium, Carbohydrate 45g carbohydrate (27g sugars, Fiber 1g fiber), Protein 4g protein.
GLAZED PINEAPPLE POUND CAKE
This pound cake calls for an unusual technique of putting the cake batter into a cold oven..but fret not the end result is a beautiful, dense and very moist cake!From Kitchen to Kitchen-The Houston Chronicle. Hope you enjoy.
Provided by Peggy Lynn
Categories Dessert
Time 1h35m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- For the Cake:.
- Grease and flour a 10-inch tube pan.
- Cream shortening, butter and sugar in a mixer until light and fluffy (at least 3 minutes).
- Add eggs, one at a time, beating well after each addition.
- Sift together flour and baking powder, then add to creamed mixture alternately with milk and vanilla, beginning and ending with the dry ingredients.
- Stir in the pineapple.
- Pour batter into the prepared pan.
- Place in a cold oven.
- Set the temperature at 325° and bake for one hour and fifteen minutes or until a toothpick inserted in the center of the cake comes out clean.
- While cake is baking prepare the Pineapple Glaze.
- Cool the cake ten to fifteen minutes in the pan, then turn it out onto a cake plate.
- Drizzle with the Pineapple Glaze.
- To Make The Glaze:.
- Mix the butter and powdered sugar until smooth.
- Stir in the Pineapple.
Nutrition Facts : Calories 789, Fat 36.9, SaturatedFat 18.3, Cholesterol 188.8, Sodium 246.2, Carbohydrate 109.1, Fiber 1.4, Sugar 79.3, Protein 8.3
PINEAPPLE SAGE POUND CAKE
This is a recipe for the home gardener, as I have not seen pineapple sage fresh and blooming in the grocery store. But if you grow the plant this is the recipe to show off your talents. The bright red flowers add that bit of wow to this cake!
Provided by ChrisF
Categories Dessert
Time 1h5m
Yield 1 loaf
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F.
- Grease and flour four miniature loaf pans*.
- Cream the butter and sugar until very light and fluffy.
- Beat in the honey.
- Add the eggs one at a time, making sure to beat for one minute after each addition.
- Beat in the sage leaves, flowers, lemon peel, and crushed pineapple.
- Stir the dry ingredients together and add to the butter mixture.
- Fold these together gently, until just blended.
- Pour into loaf pans.
- Bake for approximately 45 minutes, or until golden brown (wooden pick inserted into center will come out clean).
- Cool on a rack for 10 minutes, then turn out of pans and continue to cool.
- *Iused a regular size loaf pan just bake a little longer till brown and cake tester come out clean.
Nutrition Facts : Calories 3977.4, Fat 211.5, SaturatedFat 124.7, Cholesterol 1545.5, Sodium 2029.7, Carbohydrate 473.8, Fiber 7.6, Sugar 281.2, Protein 59.8
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