Ingredients for Pineapple Nut Pound Cake
- Lemon Cake Mix
- Flaked Coconut
- 1 cup chopped nuts (walnuts, pecans, or a mix)
- Margarine
- Crushed Pineapple
- Vegetable Oil
- 3 large eggs
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How to Make Pineapple Nut Pound Cake
- Preheat oven to 350°F (175°C).
- Grease and flour a 12-cup bundt cake pan.
- In a medium bowl, combine 1 cup chopped nuts, ½ cup shredded sweetened coconut, and ¼ cup (½ stick) softened butter or margarine. Mix well.
- Evenly sprinkle the nut and coconut mixture into the prepared bundt pan.
- Drain one 20-ounce can of crushed pineapple thoroughly, reserving the juice.
- Add enough water to the reserved pineapple juice to measure 1 ¼ cups.
- In a large bowl, combine one 15.25-ounce box of yellow or white cake mix, ⅓ cup vegetable oil, 1 ¼ cups pineapple juice mixture, and 3 large eggs.
- Beat on low speed with an electric mixer until just moistened, scraping down the sides of the bowl as needed.
- Increase speed to medium and beat for 2 minutes, scraping down the sides occasionally.
- Pour batter into the prepared pan.
- Evenly spoon the drained pineapple chunks over the batter.
- Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool in the pan for 10 minutes.
- Invert the cake onto a wire rack or heatproof serving plate.
- Remove the pan and let the cake cool completely before serving.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
149g
Fat
25g
Carbs
21g
