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White Chocolate Pineapple
Pound Cake Recipe

3 cups
1 tsp
1/2 tsp
1 container (8 oz.)
1 can (8 oz.) 
1 cup
2 cups 
5 large
1 pkg. (6 squares)
2 tsp
1/2 cup

Flour
Baking Powder
Salt
Sour Cream
Crushed pineapple in juice
Granulated sugar
Butter, softened
Eggs
White Baking Chocolate, melted, cooled
Vanilla
Flaked Coconut

Powdered sugar(optional)


Oven Temp ~ 350°
Recipe Bake Time ~ 1 Hour & 10 Min.
Pan Type ~ 10 inch tube pan


Preheat oven, lightly grease and flour 12-cup Bundt pan or 10-inch tube pan.

Mix 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, 1 at a time, beating well after each addition.
Blend in melted 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 until toothpick inserted near center comes out clean.
Cool in pan 10 minutes on wire rack.
Loosen the cake from side of pan with small knife or metal spatula.
Invert cake onto wire rack; gently remove cake.
Cool completely on wire rack.

Sprinkle the White Chocolate Pineapple Pound Cake with powdered sugar.
Drizzle each piece with Banana Glaze when serving.

 



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White Chocolate Pineapple Cake Recipe

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Cake History
The original origins of cakes started back over 2000 years ago. The exact date is unknown because it undetermined what ingredients would make up a real cake.

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