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
1 package (6 squares) White baking chocolate
melted, cooled slightly
2 tsp Vanilla
1/2 cup Flaked coconut
Oven Temp ~ 350°
Baking Time ~
Pan Type ~ 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.
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!