Pineapple Pound Cake

Cassie *

By
@1lovetocook1x

This pound cake is wonderful.Very moist and tender. The pineapple sauce you drizzle over the top really makes it pop with flavor. I have made this cake numerous times in the past, and always gets raves. I always add some coconut to the top also. I have also garnished with marachino cherries to give it some pop of color. Decorate how ever you prefer, or not at all...it's delicious just as is.


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Comments:

Serves:

10 - 12, depending how sliced

Prep:

20 Min

Cook:

1 Hr 30 Min

Method:

Bake

Ingredients

1 can(s)
(20 ounces) crushed pineapple, undrained, divided
1/2 c
vegetable shortening
1 c
butter or margarine (2 sticks)
2 c
granulated sugar
6
large eggs
3 c
sifted all-purpose flour
1 tsp
baking powder
1/4 c
milk
1 tsp
vanilla extract

TOPPING

1/4 c
butter, melted
1 -1 /2 c
confectioners' sugar
1 c
saved, drained pineapple

Directions Step-By-Step

1
Put 3/4 cup of undrained pineapple with its juice in a small bowl; set aside.

Drain remaining pineapple and measure 1 cup of drained crushed pineapple; set aside.
2
Cream shortening, butter, and sugar. Add eggs, one at a time, beating thoroughly after each addition.
3
Sift flour and baking powder together; add to creamed mixture, 1 large spoonful at a time, alternately with milk.
4
Add vanilla; stir in 3/4 cup undrained pineapple with juice and blend well.
5
Pour batter into a well greased and floured 10-inch tube pan.

Place in cold oven. Turn oven to 325° and bake for 1 1/2 hours, or until top springs back when touched lightly with finger.
6
Let pineapple pound cake stand for few minutes in pan. Run knife around edges to loosen and remove pineapple cake carefully to a rack.
7
. Combine butter, confectioners' sugar, and about 1 cup drained pineapple.

Pour pineapple sauce over cake while still hot. Sprinkle some coconut over cake if desired.
8
Enjoy!

About this Recipe

Course/Dish: Cakes, Fruit Desserts
Main Ingredient: Fruit
Regional Style: American
Hashtags: #coconut, #pineapple, #pound