I have found a solution for pineapple that is on the verge of turning to pure alcohol! Come on I’m not the only one who’s bought a pineapple and by the time I’ve eaten half and frozen half for smoothies I’ve still got leftovers…Here is a new solution!
This delicious dessert is amazing and the cake is so dense, buttery, and luscious. Simple and easy! You can use canned as well if you’re in a pinch! I really suggest you use fresh pineapple. Dig out your frozen leftovers and let them thaw while you prep the pound-cake. You won’t regret the fresh tangy taste. Enjoy this cake warm with Coconut Whipped Cream or dairy-free ice cream!
I used a bunt cake pan which made it festive however you can use a 9×13 sheet cake pan as well. Why not try individual cupcakes. The cooking time will depend on your pan size.
I'm Melinda Stevens and living the life of a beach bum was inevitable since my father was a lifeguard for the city of Los Angeles. My memories of growing up on John Street in Manhattan Beach, California were filled with joy, excitement and adventures; until my world, as I knew it, fell apart when we moved to Del Mar, California. My father was offered the position as Captain of the lifeguards and we started the slow migration to the small deserted stretch of beach in 1963. At twelve years old, this seemed like the end of my life. Remember, I’m writing with clear hindsight now, ok somewhat clearer… Little did I know this would be the beginning of a new journey and give a bit more clarity to many of the events that led me to this new cooking adventure.