Comida Kraft
Recipe Box

White Chocolate-Pineapple Pound Cake

1
(0) 0 Reviews
Prep Time
20
min.
Total Time
1
hr.
40
min.
Servings

20 servings

It only takes 20 minutes to get this rich, moist White Chocolate-Pineapple Pound Cake into the oven. The key to its moistness? Cream cheese.

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What You Need

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Make It

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  • Heat oven to 350°F.
  • Lightly grease and flour 12-cup fluted tube pan. Mix flour and baking powder; set aside.
  • Beat butter and sugar in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, beating well after each. Blend in melted chocolate and vanilla. Add flour mixture alternately with cream cheese spread, beating until well blended after each. Stir in pineapple; pour into prepared pan.
  • Bake 1 hour 10 min. or until toothpick inserted near center comes out clean. Cool in pan 10 min. Loosen cake from side of pan with metal spatula. Invert cake onto rack; gently remove cake. Cool completely.

Size-Wise

Enjoy this moist and flavorful cake but remember to keep tabs on portions.

Variation

Pound cake can be baked in loaf pans. Prepare batter as directed; pour into 2 greased and floured 9x5-inch loaf pans. Bake at 350°F for 1 hour to 1 hour 15 min. or until toothpick inserted in centers comes out clean. Remove from pan; cool completely on wire rack. Sprinkle with powdered sugar.

Substitute

Substitute a 10-inch tube pan for the 12-cup fluted tube pan.

Servings

  • 20 servings

Nutritional Information

Serving Size 20 servings
AMOUNT PER SERVING
Calories 320
% Daily Value
Total fat 15g
Saturated fat 9g
Cholesterol 80mg
Sodium 170mg
Carbohydrate 43g
Dietary fiber 1g
Sugars 28g
Protein 5g
   
Vitamin A 10 %DV
Vitamin C 2 %DV
Calcium 6 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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