Pineapple Pound Cake, by Sandra Lee's tip on using cake mix saves time and money.
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
Directions
Preheat oven to 350 degrees F.
Spray a 9 by 5-inch loaf pan with cooking spray and set aside.
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.
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