Pineapple Pound Cake Recipe

Pineapple Pound Cake Recipe
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  1. 1 can (20 ounces) sliced pineapple
  2. 2/3 cup packed brown sugar
  3. 1/4 cup butter, cubed
  4. 9 maraschino cherries, halved
  5. Pecan halves, optional
  6. 4-1/2 cups pound cake batter (from Pound Cake Ring recipe (below)
  7. Pound Cake Ring Recipe(batter): (yield 9 cups batter)
  8. 1 pound butter, softened
  9. 3 cups sugar
  10. 6 eggs
  11. 1/2 cup plus 1 tablespoon milk
  12. 1 tablespoon lemon juice
  13. 1-1/2 teaspoon vanilla extract
  14. 1 teaspoon grated lemon peel
  15. 1/2 teaspoon lemon extract
  16. 4 cups cake flour
  17. 1/2 teaspoon salt
  18. 1/2 teaspoon baking soda
  1. 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 13-in. x 9-in. baking dish.
  2. 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 near the center comes out clean. Immediately invert onto a serving platter. Cool. Yield: 12 servings.