• Prep Time:
  • Cooking Time:
  • Serves: 16 Servings

Pineapple Pound Cake

  • Recipe Submitted by on

Category: Cakes

 Ingredients List

  • -----------------------------------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

 Directions

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.

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