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
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 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 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.
PRONTO PINEAPPLE POUND CAKE
This is a quickie. With just a few ingredients you can present a desert that looks like you spent a lot longer than 10 minutes putting it together. Plus, it tastes wonderful.
Provided by Normaone
Categories Dessert
Time 10m
Yield 10-12 serving(s)
Number Of Ingredients 6
Steps:
- Combine undrained pineapple, whipped topping and pudding mix.
- Let stand 5 minutes.
- Cut cake lengthwise in thirds.
- Drizzle with liqueur.
- Spread 1/3 pudding mixture over bottom layer of cake.
- Top with second layer.
- Repeat layering, ending with pudding.
- Chill 30 minutes.
- Sprinkle with toasted almond slices.
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