Pineapple Pound Cake

Valerie Johnson

By
@ValerieJ

This pound cake doesn't last long - it's delicious. Be sure not to pre-heat the oven, it changes the outcome of the cake.

Found recipe in the Chattanooga Times sometime in the 1980's


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Comments:

Serves:

16

Prep:

15 Min

Cook:

1 Hr 30 Min

Ingredients

do not pre-heat oven
1/2 c
shortening
1/2 lb
butter, softened
6 large
eggs (room temp)
3 c
sifted, all purpose, flour
2 1/2 c
sugar
1 tsp
baking powder
1/4 c
milk (room temp)
1 tsp
vanilla
3/4 c
undrained crushed pineapple & juice

GLAZE

1/4 c
butter, softened
1 1/2 c
powdered sugar
1 c
crushed pineapple

Directions Step-By-Step

1
Cream shortening, butter and sugar until light and fluffy
2
Add eggs one at a time, beating thoroughly after each addition
3
Add flour, sifted with baking powder, alternately with milk
4
Add vanilla, stir in 3/4 cup pineapple and juice - blend well
5
Pour batter into well greased and floured 10" tube pan. Do not use a bundt pan or small tube pan, this makes a tall cake.
6
Place in COLD oven, turn oven to 325 degrees.
7
Bake 1 1/2 hours. Cool in pan 10 minutes. Remove from pan, glaze while cake is still warm.
8
GLAZE
Combine 1/4 cup butter, 1 1/2 cup powdered sugar and 1 cup pineapple, pour over cake while hot.

About this Recipe

Course/Dish: Cakes
Other Tag: Quick & Easy