Pineapple pound cake

Ingredients:

• 1 pack (450 g) pound cake mix
• 1 can (225 g) of pineapple slices (pour off the syrup)
• 1 can (180 ml) of pineapple juice
• 2 eggs
• 1/4 cup water
• 1/2 cup brown sugar
• 2 tbsp (30 g) butter
• Cooking spray

Preparation:

1. Preheat oven to 350°F (180°C). Spray a 9 x 5 inch loaf pan with cooking spray.
   
   Remove 3 pineapple slices from the can and drain the juice. Cut the remaining slices into small pieces.
2. Place the cake mix in a large bowl, beat in the eggs, and add 1 can of pineapple juice. Beat with an electric mixer on low speed for 30 seconds. Scrape down the sides of the bowl and beat for 3 minutes on medium speed.
   
   Add the chopped pineapple and mix well. Pour the batter into the prepared pan.
3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45-50 minutes. Remove the cake from the oven and let it cool completely.
4. In a small saucepan, combine the reserved pineapple syrup and 1/4 cup water. Add the brown sugar and butter. Bring to a boil. Add the remaining 3 pineapple slices and simmer for 4 minutes, until the sauce begins to thicken. Remove from heat.
   
   To serve, remove the cake from the pan and transfer it to a serving plate. Arrange the pineapple rings on top and secure them with toothpicks, if necessary. Drizzle the sauce over the cake and serve.