Pronto Pineapple Pound Cake Food

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

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.

PINEAPPLE POUND CAKE

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.

PINEAPPLE SAUCE FOR CAKE

Steps:

• In a small saucepan, combine the sugar, cornstarch, pineapple and marmalade until blended; bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Cool. Serve with the cake.

PINEAPPLE POUND CAKE

Steps:

• 1. Pre-heat the oven to 350. Spray a cake pan of your choice.
• 2. Remove 3 pineapples slices from can and reserve the juice and set aside. Chop remaining pineapple into small pieces and set aside.
• 3. 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.owl
• 4. Scrape down the side of the and beat for 3 minutes on medium speed.
• 5. Stir in chopped pineapples and combine well.
• 6. Pour into prepared pan. In a small pot over medium heat combine the reserved pineapple juice and 1/4 cup of water.
• 7. Add the brown sugar and butter and bring to simmer. Add the remaining 3 pineapples rings and saute for 4 min or until the sauce thickens.
• 8. Remove from heat and reserve. Remove cake from pan and transfer to a serving plate. arrange pineapple on top of cake. Pour sauce over cake and serve.

PINEAPPLE POUND CAKE

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.

PINEAPPLE POUND CAKE

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.

~ PINEAPPLE POUND CAKE ~

Steps:

• 1. Put 3/4 cup of undrained pineapple with its juice in a small bowl; set aside. Drain remaining pineapple and measure 1 cup of drained crushed pineapple; set aside.
• 2. Cream shortening, butter, and sugar. Add eggs, one at a time, beating thoroughly after each addition.
• 3. Sift flour and baking powder together; add to creamed mixture, 1 large spoonful at a time, alternately with milk.
• 4. Add vanilla; stir in 3/4 cup undrained pineapple with juice and blend well.
• 5. Pour batter into a well greased and floured 10-inch tube pan. Place in cold oven. Turn oven to 325° and bake for 1 1/2 hours, or until top springs back when touched lightly with finger.
• 6. Let pineapple pound cake stand for few minutes in pan. Run knife around edges to loosen and remove pineapple cake carefully to a rack.
• 7. . Combine butter, confectioners' sugar, and about 1 cup drained pineapple. Pour pineapple sauce over cake while still hot. Sprinkle some coconut over cake if desired.
• 8. Enjoy!