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1
Preheat oven to 350 degrees F. Spray a 9 by 5-inch loaf pan with cooking spray and set aside.
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2
Remove 3 pineapple slices from the can and reserve the juice and set aside.
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3
Chop remaining pineapple slices into small pieces and set aside.
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4
In a large bowl combine the cake mix, eggs, and 1 can of pineapple juice.
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5
Blend with an electric mixer on low speed for 30 seconds.
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6
Scrape down the sides of the bowl and beat for 3 minutes on medium speed.
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7
Stir in the chopped pineapple and combine well.
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8
Pour into the prepared loaf pan.
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9
Bake in the preheated oven until a toothpick, inserted into the center of the cake, comes out clean, about 45 to 50 minutes.
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10
Remove and cool completely.
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11
In a small pot over medium heat combine the reserved pineapple juice and 1/4 cup of water.
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12
Add the brown sugar and butter and bring to a simmer.
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13
Add the remaining 3 pineapple rings and saute for 4 minutes or until the sauce thickens slightly.
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14
Remove from the heat.
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15
Reserve.
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16
To serve, remove the pound cake from the pan and transfer it to a serving plate.
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17
Arrange pineapple rings on top and secure with toothpicks, if necessary.
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18
Pour the sauce over the cake and serve.
