Pineapple Pound Cake – a delicious recipe with pineapple, brown sugar, butter, maraschino cherries, halves, cake batter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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 13x9-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 350u00b0 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.
291
kcal
Calories
11
g
Fat
49
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 can (20 ounces) sliced pineapple, 2/3 cup packed brown sugar, 1/4 cup butter, cubed, 9 maraschino cherries, halved, and more.
Yes, Pineapple Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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