Pineapple Pound Cake
You can leave the pineapple out of the glaze if desired.
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- 1/2 c
- vegatable shortening
- 1 c
- (2 sticks) butter softened
- 2 3/4 c
- 3/4 c
- canned, crushed pineapple in juice - undrained
- 1 tsp
- baking powder
- 1/4 c
- 3 c
- all purpose flour
- 1 tsp
1DO NOT PREHEAT OVEN! Grease & flour a tube pan
2Prepare the batter. Beat shortening, softened butter & sugar until fluffy. Beat in eggs one at a time.
3Stir together flour & baking powder. Combine milk & Vanilla. Alternately add flour mixture & milk mixture to butter mixture, beating well after each addition.
Stir in pineapple and it's juice.
4Pour batter into pan. Place the pan in the Cold Oven & turn to 325 Degrees.
5When done remove from oven and let sit for 15 minutes, then remove from pan & let cool
71/4 cup butter melted
1 1/2 cup powdered sugar
1 cup canned crushed pineapple -- well drained
8Combine melted butter & powdered sugar until smooth, stir in drained pineapple then spoon over cake.