The best delicious Pineapple Pound Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Pineapple Pound Cake recipe today!
Hello my friends, this Pineapple Pound Cake recipe will not disappoint, I promise! Made with simple ingredients, our Pineapple Pound Cake is amazingly delicious, and addictive, everyone will be asking for more Pineapple Pound Cake.
What Makes This Pineapple Pound Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Pineapple Pound Cake.
Ready to make this Pineapple Pound Cake Recipe? Let’s do it!
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-BATTER-
2 1/2 c Unbleached flour
1 c Fat-free sour cream
3/4 c Granulated sugar
3 Egg whites; whipped
1 tb Lemon peel; grated
1 1/2 ts Baking soda
1 ts Vanilla
1 ts Salt
1 c Pineapple chunks in juice;
-drained
TOPPING
1/4 c Lemon juice
1/4 c Granulated sugar
Preheat oven at 375. Prepare 12-cup Bundt pan with cooking spray and
flour; set aside. To prepare batter, combine flour, sour cream, 3/4 cup
sugar, egg whites, lemon peel, baking soda, vanilla, and salt in a mixing
bowl. Pour half the batter into prepared pan. Spread pineapple evenly over
battter. Cover with remaining batter. Bake for 40 minutes. Let cool for 5
minutes. Meanwhile, to prepare topping, combine lemon juice and remaining
sugar in a suacepan. Bring to a boil, reduce heat, and simmer for 5
minutes. Remove cake from pan. Pierce it with a fork and spoon lemon juice
mixture into holes and over top of cake.
NOTES : To freeze, place unfrosted cake in a freezer bag or airtight
container. Seal, label, and freeze for up to 3 months. When ready
to serve,
thaw at room temperature about 3 hours.
Yields
16 Servings
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