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Pineapple Pound Cake




Source of Recipe


Internet


List of Ingredients




1 (16 oz) package pound cake mix
2/3 cup pineapple juice, drained from a 16-oz can of pineapple tidbits
2 whole eggs
1 1/2 cups pineapple tidbits
3 tablespoons all-purpose flour

To Cook:
Turn the cake mix, pineapple juice, and eggs into a large mixing bowl and beat with an electric beater on low.

In a small bowl, combine the drained pineapple tidbits with the flour. Toss them well in the flour so that any moisture left over on the tidbits is absorbed. Fold the tidbits into the batter.

Pour the batter into a greased and floured 2- quart mold or spring-form pan. Place the pan in the slow cooker and cover with a loosely fitting plate. Cover the pot, but prop the lid open a fraction with a toothpick or a twist of foil to let excess steam escape.

Cook on High for 2 1/2 to 3 hours. When a toothpick inserted in the center of the cake comes out clean, the cake is done. Cool the cake on a rack for 10 or 15 minutes before you turn it out of the pan. Let it cool thoroughly before serving.




Recipe