White Chocolate Pineapple Pound Cake Food

WHITE CHOCOLATE POUND CAKE

Steps:

• Heat oven to 350°F.
• Microwave chocolate in large microwaveable bowl on HIGH 2 min. or until chocolate is almost melted, stirring after 1 min.; stir until completely melted.
• Add remaining ingredients. Beat with mixer until blended.
• Pour into greased and floured 12-inch fluted tube pan or 10-inch tube pan.
• Bake 1 hour 5 min. to 1 hour 15 min. or until toothpick inserted in center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert onto wire rack; gently remove pan. Cool cake completely.

TROPICAL WHITE CHOCOLATE POUND CAKE

Steps:

• Preheat oven to 350°F. Lightly grease and flour 12-cup fluted tube pan or 10-inch tube pan.
• Mix flour, baking powder and salt; set aside. Mix sour cream and pineapple; set aside. Beat butter and granulated sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Blend in melted chocolate and vanilla. Add flour mixture alternately with sour cream mixture, beating until well blended after each addition. Add coconut; mix well. Pour into prepared pan.
• Bake 1 hour 10 minutes to 1 hour 15 minutes or until toothpick inserted near center comes out clean. Cool in pan 10 minutes on wire rack. Loosen cake from side of pan with small knife or metal spatula. Invert cake onto rack; gently remove cake. Cool completely on wire rack. Sprinkle with powdered sugar.

WHITE CHOCOLATE PINEAPPLE CAKE

Steps:

• Line two 7 inch (18 cm) pans with plastic wrap.
• Dissolve gelatin in canned pineapple juice and let it soak for 5-10 minutes.
• Meanwhile, blend remaining juice and canned pineapple pulp until smooth.
• Dissolve gelatin over low heat, pour over pineapple puree and mix to combine.
• Divide pineapple puree evenly in the two pans and freeze for about 2 hours or overnight.
• In a large bowl combine flour with sugar, almonds and salt. Incorporate chilled butter to the flour mixture, using a pastry blender, a fork or a pastry processor, until crumbs are formed. Add water and stir until incorporated. Wrap it with plastic, shape into a disc and refrigerate for at least 30 minutes.
• Roll the dough between two pieces of parchment paper or plastic wrap until it's about 8 1/2 inch (21cm) in diameter.
• Use a 8 inch (20 cm) ring to cut a circle. Remove the excess dough. Refrigerate the dough for about 30 minutes before baking.
• Preheat the oven to 350F (180C).
• Prick the circle of dough with a fork and bake for 15 minutes. Allow to cool completely.
• Reduce oven temperature to 340F (170C). Grease and line the bottom and sides of a 8 inch (20 cm) pan with parchment paper.
• Separate whites from yolks.
• In a medium bowl mix yolks with 1/3 cup (70g) sugar and vanilla extract, until creamy and pale yellow colored. Gradually mix in oil and then add sparkling water.
• In a large bowl mix egg whites with salt until foamy. Gradually add remaining 1/3 cup sugar (70g).
• Continue mixing until stiff peaks form.
• Gently fold a spoon of whipped whites into the yolk mixture and then gently fold the yolk mixture into the whipped whites.
• Gradually sift the flour and baking powder over the egg mixture and gently fold them in.
• Pour the batter into the prepared pan.
• Bake for 35-40 minutes, until a toothpick inserted into the center comes out clean.
• Let it cool for about 10-15 minutes. Remove from the pan and cool completely on a rack.
• Place white chocolate and ¼ cup (60g) cream into a heatproof bowl and place over a pan with simmering water. Melt over low heat. Let cool to room temperature.
• In a large bowl mix cream cheese until smooth. Add powdered sugar and vanilla extract and mix to combine. Mix in melted chocolate and set aside.
• In another bowl mix whipping cream until stiff peaks form. Gently fold the whipped cream into the white chocolate and cream cheese mixture.
• Divide the sponge cake into 3 layers.
• Add a bit of frosting in the middle of a serving platter and place the almond biscuit on top. Spread a thin layer of frosting and add the first layer of cake.
• Soak the cake with about ¼ cup (60ml) canned pineapple juice. Spread evenly with up to 1/3 of white chocolate cream cheese frosting.
• Add one layer of pineapple jelly over the frosting.
• Add the second layer of cake. Soak with pineapple juice, spread up to 1/3 of the frosting and add the second pineapple jelly on top.
• Add the last layer of cake, soak with pineapple juice. Cover the top and sides with the remaining frosting.
• Refrigerate to set for several hours or overnight to allow pineapple jelly to thaw.
• Decorate the cake as desired, I used whipped cream, white chocolate curls and yellow flowers. Enjoy!

WHITE CHOCOLATE POUND CAKE

Steps:

• Chop four squares of white chocolate and melt the other four; set both aside. In a bowl, cream butter and 2 cups sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in extracts and the melted chocolate., Combine flour, baking powder, salt and baking soda; add to the creamed mixture alternately with sour cream. Beat just until combined. , Grease a 10-in. fluted tube pan. Sprinkle with the remaining sugar. Pour a third of the batter into pan. Sprinkle with half of the chopped chocolate. Repeat. Pour remaining batter on top. , Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely. Drizzle semisweet and white chocolate over cake. Garnish with strawberries if desired.

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.

WHITE CHOCOLATE-PINEAPPLE POUND CAKE

Steps:

• Heat oven to 350°F.
• Lightly grease and flour 12-cup fluted tube pan. Mix flour and baking powder; set aside.
• Beat butter and sugar in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, beating well after each. Blend in melted chocolate and vanilla. Add flour mixture alternately with cream cheese spread, beating until well blended after each. Stir in pineapple; pour into prepared pan.
• Bake 1 hour 10 min. or until toothpick inserted near center comes out clean. Cool in pan 10 min. Loosen cake from side of pan with metal spatula. Invert cake onto rack; gently remove cake. Cool completely.

WHITE CHOCOLATE POUND CAKE

Steps:

• Preheat oven to 350 degrees (175 degrees C). Grease one 10 inch bundt pan. Sprinkle 2 tablespoons of white sugar in the bundt pan.
• Chop four squares of the white chocolate and melted 4 of the others. Set aside.
• In a mixing bowl, cream butter and 2 cups of the sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in extracts and the melted white chocolate.
• Combine flour, baking powder, salt and baking soda; add to the creamed mixture alternately with the sour cream. Beat just until combined.
• Pour 1/3 of the batter into the prepared pan and sprinkle with 1/2 of the chopped white chocolate. Repeat. Pour remaining batter on top.
• Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes or until a knife inserted near the center comes out clean. Melt chocolate in the top of two double boilers or in bowls in the microwave. Stir until smooth. Set aside to cool.
• Let cake cool in pan for 10 minutes then remove from pan and let cool on a wire rack completely. Once cool place cake on a serving dish and drizzle with melted white and semisweet chocolate. Garnish with strawberries, if desired.

WHITE CHOCOLATE POUND CAKE WITH WHITE CHOCOLATE ICING

Steps:

• In a heavy saucepan, combine evaporated milk and chocolate. Cook and stir over low heat until chocolate is melted. Cool to room temperature.
• In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition.
• Combine the flour, baking soda and salt; add to the creamed mixture alternately with chocolate mixture. Beat just until combined.
• Pour into a greased and floured 10-inch tube or bundt pan.
• Bake at 325 degrees for 1 hour or until a toothpick inserted near the center comes out clean.
• Cool for 10 minutes before removing from pan to a wire rack; cool completely.
• FOR ICING: In a heavy saucepan, melt chocolate and butter over low heat until blended and smooth, stirring often.
• Remove from the heat.
• Stir in the confectioners sugar, vanilla and enough milk to reach desired consistency.
• Drizzle over cake.

PINEAPPLE FROSTED POUND CAKE

Steps:

• In a mixing bowl put the whole can of pineapple, juice and all, and stir in the pudding.
• Make sure that it is blended well.
• Stir in the whipped topping; let stand for 5 minutes.
• Slice cake in half lengthwise--two layers.
• Spread half on bottom layer.
• Put top on and spread rest on the cake.
• OR: Mix the frosting and don't frost the cake but put big dollops of frosting on each slice served.

WHITE CHOCOLATE POUND CAKE

Steps:

• Place a rack in the center of the oven and preheat the oven to 350. Lightly mist three 8 inch loaf pans with vegetable oil spray, then dust with flour. Shake out excess flour.
• Heat the white chocolate in saucepan over low heat until melted, stirring constantly. Set aside to cool slightly.
• Place cake mix, melted butter, milk, eggs, vanilla and slightly cooled white chocolate in mixing bowl. Blend with mixer on low speed for 1 minute. Stop machine and scrape down sides of the bowl. Increase the mixer speed to medium and beat 2 minutes more, scraping down sides again, if needed. The batter should look well blended. Divide batter evenly among the prepared pans. Place pans in oven.
• Bake the loaves until they are light brown and spring back when lightly pressed with yout finger, 40-45 minutes. Remove pans from oven and cool on wire racks for 10 minutes. Run a dinner knife around the edge of the loaves and invert them onto racks. Turn on one side and let cool completely, 35-40 minutes, before serving.

WHITE CHOCOLATE PINEAPPLE UPSIDE DOWN CAKE

Steps:

• Preheat oven to 350°F Lighly grease a 13 x 9 inch pan.
• Melt 6 Tbs butter and stir in brown sugar. Spread mixture on bottom of prepared pan.
• Drain pineapple as much as you can, reserving the liquid. Pour drained pineapple over sugar mixture.
• Pat cherries dry and arrange over pineapple.
• Cut the remaining 6 Tbs butter into pieces. Place butter and chopped white chocolate in a microwave safe bowl and microwave on high for 1 minute. Stir until mixture is smooth.
• Place the cake mix, 1 cup of the pineapple juice, eggs, vanilla, and melted butter mix into a large mixing bowl.
• Mix at low speed for 1 minute, scraping sides frequently.
• Increase speed to medium and beat for 2 minutes longer until batter is well combined and thick.
• Pour batter over the pineapples and chrries, smoothing wiht rubber spatula.
• Bake cake until it springs back when lighly pressed, 43-48 minutes/.
• Remove pan from oven andplace o wire rack to cool for 10 minutes.
• Run knife around edge of cake and invert onto serving platter so that the cherries and pineapples are on top.
• Slice and serve warm.
• Store at room temp up to 3 days.

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.