Pineapple Pound Cake

  • NPMarie 1 year ago
    A family recipe from Mommyluvs2cook Pineapple Pound Cake

    Love this! I couldn't believe how moist this little cake was..lots of pineapple flavor especially with the topping! I 1/2 the recipe..so I made 1 loaf (didn't have the pan the recipe called for) baked for aproximately 70-75 minutes. Thank you ML2C for this really delicious family recipe!

    2/26/2013
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  • frankieanne 1 year ago said:
    Oh, wow! And I'm not even into desserts much but I sure could go for some of that! That's one thing I like about this group - I see recipes I haven't seen before and this is one of them.
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  • NPMarie 1 year ago said:
    I'm not a big dessert person either, but let me tell ya, this is so very, very good:) I really like this group as well! Interesting to see what others are making:)
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  • chuckieb 1 year ago said:
    Gorgeous picture Marie. Looks delicious!
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  • mommyluvs2cook 1 year ago said:
    Thanks for trying this Marie!! Like I said this was my moms recipe and that's the pan she used but she would just plate it up and I never paid attention. I can't remember what the tube pan looked like....maybe like one of those round one's with a hole in the middle? I don't know but I used the loaf pan as well. Works well obviously! Glad you liked and nice picture added!
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  • NPMarie 1 year ago said:
    Thanks Janet:)

    ML2C, Yes, pretty sure the tube pan is the one with the hole in the middle..a bundt pan I believe. anyway, I don't have one! The loaf pan worked very well! Just less baking time..thanks for sharing your Mom's recipe with all of us..family recipes are the best!!!
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  • mommyluvs2cook 1 year ago said:
    Duh yes I meant a bundt pan lol! Its one of those things I just couldnt think of the name!
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  • NPMarie 1 year ago said:
    :D Your too young to be forgetting stuff..you sound like me! LOL
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  • mrpiggy 1 year ago said:
    I used to think I wasnt into sweets. But I think I was just trying to convince myself. Im good at not eating them for the most part. But if I start I dont want to stop. Kinda like trying to eat only one potato chip or french fry. Ya gotta eat the whole bag............right? This sound awesome and I KNOW I would love this, so I better steer clear : ( Looks like a great recipe, ML2C and your pic looks delicious, NP
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  • pointsevenout 1 year ago said:
    I can't eat this but will be making it for mother. Might have a spoonful just to sample it. She brought back some pineapple wedges from the senior center that she wanted juiced up but I think I'll grind them in the food processor for the recipe. Already have another pan of peanut butter cup squares in the cue to be made, which I can't eat either. : (
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  • NPMarie 1 year ago said:
    Thanks Mr. P...Too bad your not going to try this...you know you want to:)

    Good idea Points! I'm sure your Mother will love this:)
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  • mrpiggy 1 year ago said:
    Yeh, I do want to try this. Is a 10" tube pan the same as a meatloaf pan? Can something other than shortening be used? Dont have any of that. Have coconut oil which is semi solid at room temp. If I have to use shortening then Im off the hook : )
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  • pointsevenout 1 year ago said:
    A tube pan is the one with the hole in the middle. The idea is to get hot air circulating in the center of the for even baking. Shortening or butter or lard or maybe even oil or that spray release that has flour already in it. The idea is to get a layer of flour to adhere to the pan surface so the cake will release from the pan. Adjust time if not using the bundt pan or monitor temperature for 190F to ensure it is not doughy in the middle.
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  • mommyluvs2cook 1 year ago said:
    UUhmm...butter is what I'd use.....it should turn out fine, so no, your not off the hook :)
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  • mrpiggy 1 year ago said:
    Well I googled tube pan. I never knew thats what those were called. I always called them angle food pans. I actually have one of those that my daughter made me buy so she could make a rum cake.
    DOPH, I just noticed Points edited his reply from last night and explained a tube pan (or I just read right over it)....Thanks points. Now I really have no excuses : D
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  • NPMarie 1 year ago said:
    An angel food cake pan would work! OR =Do you have loaf pans? I used one loaf pan and 1/2 the recipe (had to figure out 1/2 of the ingredients and write them on the recipe before I started and eyeballed the amount of the crushed pineapple cause I couldn't figure out what half of 3/4 of a cup would be...I am NOT good with conversions or measurements or geography for that matter..those are the 3 things I'm not good at..with everything else, I rock!) LOL..baked 70-75 minutes until the top sprang back when I touched it and a toothpick came out clean..I would use butter instead of the shortening as well. ..Now your really not off the hook.:D
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  • pointsevenout 1 year ago said:
    Angel food cake pan is a little different. It's bottom is releasable. I believe the batter of a pound cake would leak through the seam. An angel food cake will not leak because of all the whipped egg whites folded into the batter that gives it that special light texture.
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  • pointsevenout 1 year ago said:
    Just reread Marie's comment and had to LOL. Next time break the measurement down into manageable portions. EG: 1/4 cup is 4 tablespoons and 2 tablespoons is half that measure, you are using 3 quarter cups so that is 2 tablespoons times three which equals 6 tablespoons. That works out to one quarter cup plus 2 tablespoons.
    It's like when you are multiplying fractions. You have to look for the common denominator.
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  • NPMarie 1 year ago said:
    Hey, thanks Points:) That does help..glad you had a good laugh!
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  • pointsevenout 1 year ago said:
    This almost came out to be a disaster, for my oven. The batter filled up almost all the space in the bundt pan. And yes, it was a 10-incher. Any appreciable rise would spell messy messy messy disaster for the bottom of the oven. Fortunately I saw this one coming and put a tray underneath. It just barely started the creeping drip over the outside edge, as you can see in my pic. And it did flow over in the center cone but just enough for a two bite sample. Yes it was good but that's all I'll get from this pound cake.
    I laughed a lot at the instructions to pour the batter into the pan. Spoon it in is more like it as the batter was extremely thick. Cake was done at the end of the standard bake time. Temperature at 195F in the middle. Made this without the topping.
    An aside: I was thinking that the person that invented the pound cake did it accidentally by not adding enough baking powder to a standard cake recipe somewhere down the line.
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  • NPMarie 1 year ago said:
    Love your picture Points! Looks really pretty when made with a bundt pan:)
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  • mommyluvs2cook 1 year ago said:
    Sorry it overloaded points. That is a pretty looking cake! Thanks for the 5 stars!
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  • mrpiggy 1 year ago said:
    What a great cake this was. Other than the mess I made, this was not so hard. My first cake attempt. The mess all came from the flower. I dont have a sifter so I used a hand held strainer and shook it over a bowl. Most of the flower made it in. That was mess #1. Cleaned it up and began to put it in the mixer (first time with that, too) A friend had told me to make sure I had it in a low speed.. Thinking 3 was good I started adding the flower. Well, when that mixer doohickey came around and contacted the flower, my mixer disappeared in a white cloud. After a few colorful metaphors of frustration escaped my mouth, I finished at the mixing and from there it was a cake walk : ) NP, thanks for the heads up on this recipe, and thank you ML2C for an excellent recipe. I got a little carried away on the pics......
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  • NPMarie 1 year ago said:
    Wow! Very good job Mr. P! Your pictures are beautiful..I just knew you would love this cake, it's totally delicious:) Lol on making a mess, welcome to my world! I don't claim to be a baker, but this recipe I just had to try, and am so glad I did!
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  • mommyluvs2cook 1 year ago said:
    I love all the pics!!! I'm so glad this worked out good for you! It's always messy when baking, at least for me. Do you have a KA mixer? Yeah when mixing flour at first you should always start on the lowest speed, guess you learned your lesson lol!
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  • mrpiggy 1 year ago said:
    Thanks, NP. It was really good, and I shouldnt have made it. I kept eating it. Theres not much of it left. I stuck the rest in the freezer

    Yeh, ML2C, I have what used to be a clean black one : O And yes, I learned my lesson : P I bought it back in May. It sat in its box til bout 3 months ago when my daughter used it. She's a sweetaholic and loves making things she sees on Unique Sweets. She loves to bake
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  • frankieanne 1 year ago said:
    Those pictures look fantastic, MrP. Great job on your first cake! It looks delicious.
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  • mommyluvs2cook 1 year ago said:
    I think I have the same one as you, mine is black too! It's my baby :)
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  • frankieanne 1 year ago said:
    Its funny how some of us home cooks have our little kitchen babies. I just shined up my rotisserie the other day - even though I had not used it. :-D
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  • mrpiggy 1 year ago said:
    Thanks, FA. It was good. I had to pawn off 1/2 of it tho to stop me from eating the whole thing. It was a big cake. Weighed a lot more than a pound, too. I dont know if I have a kitchen "baby", if anything it would be my coffee maker. Silly, but I like it shiny : )

    ML2C, I want to find more things to use it for. It has a dough hook, but my bread machine does that with no mess
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