What do you think of when you hear the words, “pineapple?” I envision places that are warm, tropical, and summery. So, that is why making pineapple pound cake is a really good idea during the cold fall and winter months! We are all hoping for summer to return as quickly as possible and to bring its sweet breezes with it, right? Take a trip down memory lane with this pineapple pound cake.
There’s nothing like eating a fresh, summertime dessert as you stare out your cold, snowy window. I was so amazed at how easy this pineapple pound cake was to make. It doesn’t take long to mix up at all. Honestly, the hardest part is waiting for it to bake in the oven.
You want to snatch that cake out the oven so that you can start to eat it! However, you need to be patient and wait for it to completely cook like a good little baker lol! Enjoy!
[su_service title=”Ingredients” icon=”icon: list-ul” icon_color=”#ff0036″ size=”32″ class=””][/su_service]
2 cups of sugar.
2 cups of flour.
2 eggs.
1 tsp of baking soda.
1 tsp of vanilla.
16 ounces of undrained crushed pineapple.
You’ll Need (for the icing):
½ cup of butter.
1 cup of sugar.
¾ cup of evaporated milk.
1 cup of coconut.
1 cup of nuts.
1 tsp of vanilla.
[su_service title=”Directions” icon=”icon: star” icon_color=”#ff0036″ size=”32″ class=””][/su_service]
In a bowl, mix the sugar, flour, eggs, baking soda, vanilla and pineapple until well blended using a spoon.
In a 13×9 cake pan, pour the batter and bake for 35 to 40 minutes in a preheated oven to 350°.
To make the icing, mix together the butter, sugar and evaporated milk and cook for 5 minutes over medium heat to thicken a little.
Turn off the heat and add in the coconut, nuts and vanilla then ice the cake while it’s still hot.
Bonne Appétit!
