Pineapple Pound Muffin – A Detailed recipe cooking. 
Time: 1 hour. 5 minutes. Complexity: easy Servings: 8 The recipes use measuring containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 1 pack (450 gr.) Mixture for the preparation of pound cake
- 1 can (225 gr.) Pineapples in circles (pour syrup)
- 1 can (180 ml.) Pineapple juice
- 2 eggs
- 1/4 Art. water
- 1/2 tbsp. brown sugar
- 2 tbsp. l (30 gr.) Butter
- Cooking spray
Recipes with similar ingredients: a cupcake mix, Pineapple Juice, Pineapple, Brown Sugar, Eggs
Recipe preparation:
- Preheat the oven to 180 ° C. Sprinkle a bread pan in size 23×13 cm. Culinary spray. Take out 3 cans of pineapple and drain the juice. Cut the remaining slices into small pieces.
- Pour the cake mix into a large bowl, break the eggs, add 1 can of pineapple juice. Whip with an electric mixer at low speed for 30 sec. Collect sticky dough with bowl edges and beat for 3 minutes. at medium speed. Add chopped pineapples and mix well. Pour the dough into prepared form.
- Bake in a preheated oven until a toothpick, inserted into the center of the cake, will not come out clean, about 45-50 min Remove the cupcake from the oven and let it cool completely.
- Pour the left pineapple syrup into a small saucepan and 1/4 Art. water. Add brown sugar and butter. Bring to a boil. Add the remaining 3 cups of pineapple and cook for 4 minutes. until the sauce begins to thicken. Remove from heat. To feed, remove cupcake from the mold and transfer to a serving plate. Lay out on top of the pineapple ring and, if necessary, fasten them toothpicks. Pour the cupcake over the sauce and serve.
