Pineapple pound cake

Votes: 4

Time: 1 hour 5 minutes
Complexity: easily
Servings: 8

Pineapple pound cake - detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 pack (450 g) pound cake mix
1 can (225 g) of pineapple slices (pour off the syrup)
1 can (180 ml) of pineapple juice
2 eggs
1/4 cup water
1/2 cup brown sugar
2 tbsp (30 g) butter
Cooking spray

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Preheat oven to 350°F (180°C). Spray a 9 x 5 inch loaf pan with cooking spray.

Remove 3 pineapple slices from the can and drain the juice. Cut the remaining slices into small pieces.
Place the cake mix in a large bowl, beat in the eggs, and add 1 can of pineapple juice. Beat 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.

Add the chopped pineapple and mix well. Pour the batter into the prepared pan.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45-50 minutes. Remove the cake from the oven and let it cool completely.
In a small saucepan, combine the reserved pineapple syrup and 1/4 cup water. Add the brown sugar and butter. Bring to a boil. Add the remaining 3 pineapple slices and simmer for 4 minutes, until the sauce begins to thicken. Remove from heat.

To serve, remove the cake from the pan and transfer it to a serving plate. Arrange the pineapple rings on top and secure them with toothpicks, if necessary. Drizzle the sauce over the cake and serve.

Categories:

recipe / Desserts / Cupcakes, biscuits / Sandra Lee

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