Pineapple Pound Cake
- 1 can (20 ounces) sliced pineapple
- 2/3 cup packed brown sugar
- 1/4 cup butter, cubed
- 9 maraschino cherries, halved
- Pecan halves, optional
- 4-1/2 cups pound cake batter (from
- )
- 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.
- 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 350u0b0 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.
pineapple, brown sugar, butter, maraschino cherries, halves, cake batter
Taken from www.tasteofhome.com/recipes/pineapple-pound-cake/ (may not work)