| Level: | Easy |
| Total: | 1 hr 5 min |
| Prep: | 15 min |
| Cook: | 50 min |
| Yield: | 8 servings |
Ingredients
- Cooking spray
- 1 (8-ounce) can pineapple slices- drained, juice reserved
- 1 (16-ounce) box pound cake mix
- 2 eggs
- 1 (6-ounce) can pineapple juice
- 1/4 cup water
- 1/2 cup brown sugar
- 2 tablespoons butter
Instructions
- 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.
Nutrition Facts
| 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 |
| 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 |
Reviews
Great!!
Ok my u as
NBC s
NBC s
Pound cake is a lil heavy and the sauce does not come out as thick/syrup-y as I would have liked but the flavor is AMAZING!!! Made it for my boyfriend who loved it (he’s a huge pineapple person and I loved it too (I hate pineapples! haha. Try it :
I made this the other day and it is D E L I C I O U S!!!! I will be making/using the sauce on many other cakes as it is AMAZING!!! I love that Sandra’s recipes are so simple and soooooo good. Keep them coming girl!!!!
easy and very good.family loved it
This is an awesome dessert. I have made it multiple times and it is best right out of the oven served warm with vanilla bean ice cream. Every time I make it it doesn’t las longt. It is very sweet.
I will definitely be making this again. My family devoured it. Next time I might try crushed pineapple squeezed between two pieces of paper towel instead of cutting up pineapple slices for more of an “all over” pineapple taste.
This pound cake is one I will definitely be making again. It turned out great, didn’t crumble, and was very moist. I had to cook it a little longer than the recipe called for, but I know that is just the difference in oven temps and will adjust accordingly next time I bake it.
I absolutely loved this recipe used fresh pineapple ( from Hawaii ) instead of canned didn’t use the sauce it doesn’t need it already moist enough
I used a Sara Lee Frozen pound cake because that was all that I had. I also got the water and brown sugar measurements mixed up, using more water than I was supposed to. Guess what? This recipe is so forgiving. I used more brown sugar and the recipe turned out great! Very easy to make, but would be better to make your own pound cake, instead of frozen. Good luck.