When baking with sticky ingredients such as honey or corn syrup. Spray your measuring cup with nonstick spray before adding in the honey. The sticky honey will slide right out!
Submit Your Favorite Recipes

Receive New Recipes and the Weekly Letter

Cheesecake Recipes

Coffee Cake Recipes

Bundt Cake Recipes

Cakes with Fruit

Chocolate Recipes

Cake Mix Recipes

Herman Recipes

Spice Cake Recipes

Frosting and Fillings

Pound Cake Recipes

All Time Favorite Recipes

No-Bake Cake Recipes

Angel Food Recipes

Ice Cream Recipes

Sponge Cakes Recipes

Torte Recipes

Holiday Recipes

Cupcake Recipes


Strawberry Dream
Strawberry Dream

Print This Delicious Pineapple White Chocolate Pound Cake Recipe

Pineapple White Chocolate Pound Cake Recipe

White chocolate and pineapple mixed into the batter, makes Pineapple White Chocolate cake as rich in flavor as it is in appearance.
Sprinkle with powdered sugar or drizzle with melted white chocolate.

3 cups Flour
1 tsp Baking powder
1/2 tsp Salt
1 container (8 ounce) Sour cream
1 can (8 ounce) Crushed pineapple in juice
1 cup Butter, softened
2 cups granulated sugar
5 Eggs

1 package (6 squares) White baking chocolate
melted, cooled slightly

2 tsp Vanilla
1/2 cup Flaked coconut
Powdered sugar

Oven Temp ~ 350°
Baking Time ~
Pan Type ~ 10 inch tube pan
Preheat oven, lightly grease and flour 12-cup Bundt pan or 10-inch tube pan.

Mix the flour, baking powder and salt, set aside. Mix sour cream and pineapple, set aside. Beat butter and granulated sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in melted white chocolate and vanilla. Add flour mixture alternately with sour cream mixture, beating until well blended after each addition. Add coconut, mix well. Pour into prepared pan.
Bake Pineapple White Chocolate Pound Cake until toothpick inserted near center comes out clean. Cool in pan for 10 minutes on wire rack. Loosen cake from side of pan with small knife or metal spatula. Invert cake onto rack, gently remove cake from pan and cool completely on wire rack. Sprinkle with powdered sugar or drizzle with melted white chocolate.

16 Servings
Nutrition facts:
Serving Size 128 g
Calories 392
Calories from Fat 167
Total Fat 18.6g 29%
Saturated Fat 11.3g 56%
Cholesterol 88mg 29%
Sodium 189mg 8%
Total Carbohydrates 51.9g 17%
Dietary Fiber 1.1g 4%
Sugars 32.6g
Protein 4.8g
Vitamin A 10% • Vitamin C 5% • Calcium 5% • Iron 10%

E-mail This Pineapple White Chocolate Pound Cake Recipe to a Friend

User Comments


Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!