Pineapple Sage Pound Cake Recipes

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.

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.

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.

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.

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.

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.

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.

Steps:

• 1. Pre-heat the oven to 350. Spray a cake pan of your choice.
• 2. Remove 3 pineapples slices from can and reserve the juice and set aside. Chop remaining pineapple into small pieces and set aside.
• 3. 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.owl
• 4. Scrape down the side of the and beat for 3 minutes on medium speed.
• 5. Stir in chopped pineapples and combine well.
• 6. Pour into prepared pan. In a small pot over medium heat combine the reserved pineapple juice and 1/4 cup of water.
• 7. Add the brown sugar and butter and bring to simmer. Add the remaining 3 pineapples rings and saute for 4 min or until the sauce thickens.
• 8. Remove from heat and reserve. Remove cake from pan and transfer to a serving plate. arrange pineapple on top of cake. Pour sauce over cake and serve.