hubs' favorite pineapple banana pound cake

Name: Hubs' Favorite Pineapple Banana Pound Cake
Prep time: 20 min
Cook time: 1 h 10 min
Yield: 14
Cuisine: American
Ingredients: 1 can(s) (20 ounces) crushed pineapple, undrained, divided; 1/2 cup(s) vegetable shortening; 2 cup(s) (2 sticks) butter, softened; 2 cup(s) granulated sugar; 6 large eggs, room temperature; 3 cup(s) all purpose flour; 1 teaspoon(s) baking powder; 1/4 cup(s) milk, room temperature; 1 teaspoon(s) real vanilla extract; 3/4 teaspoon(s) almond extract; 3/4 teaspoon(s) butter flavoring - optional; INGREDIENT LIST FOR PINEAPPLE BANANA TOPPING; 1/2 cup(s) (1 stick) butter, softened; 1 cup(s) sifted confectioners sugar; 1 - banana, chopped finely; - drained, canned pineapple juice; enough to cover and soak bananas. note: this step adds a flavor layer to bananas and keeps bananas from turning brown.

review

Private Recipe by

Cindy Smith Bryson

@cindyluhooskitchen

The beautiful Gulf Coast of, FL

I wanted a non traditional cake for my Hubs birthday. I searched for a recipe with pineapple and found this one on Southern Food. I did make changes to both ingredients and directions. I added the almond extract and butter flavoring to cake as well as chopped banana and pineapple juice to the pineapple topping. Banana and pineapple equals a match made in heaven! Also reduced amount of sugar in cake and topping. This is a moist and refreshing cake with a perfect consistency. One of the best cakes I've ever made! NOTE: Pictures were taken by Diana Rattray; from original recipe.

►

yield 14 -16

prep time 20 Min

cook time 1 Hr 10 Min

method Bake

Ingredients For hubs' favorite pineapple banana pound cake

1 can

(20 ounces) crushed pineapple, undrained, divided
1/2 c

vegetable shortening
2 c

(2 sticks) butter, softened
2 c

granulated sugar
6 lg

eggs, room temperature
3 c

all purpose flour
1 tsp

baking powder
1/4 c

milk, room temperature
1 tsp

real vanilla extract
3/4 tsp

almond extract
3/4 tsp

butter flavoring - optional
INGREDIENT LIST FOR PINEAPPLE BANANA TOPPING
1/2 c

(1 stick) butter, softened
1 c

sifted confectioners sugar
1

banana, chopped finely
drained, canned pineapple juice; enough to cover and soak bananas. note: this step adds a flavor layer to bananas and keeps bananas from turning brown.

How To Make hubs' favorite pineapple banana pound cake

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 pineapple; set aside. KEEP the juice you drained off. You will use this in the cake topping.

2
Cream shortening, butter, and sugar. Add eggs, one at a time, beating thoroughly with 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, almond extract, and butter flavoring. Stir in 3/4 cup undrained pineapple with juice and blend well. Pour batter into well greased and floured 10 inch tube pan.
5
Place in cold oven. Turn oven to 325 degrees F and bake until top springs back when touched lightly with finger. Original recipe suggested baking for 1 1/2 hours. My cake was perfect in around an hour. Check cake regularly toward end of baking time!
6
Let cake stand for a few minutes in pan on a rack. Run butter knife around edges to loosen and carefully remove cake to cooling rack.
7
Once cake has cooled enough to handle but is still warm, transfer to your cake plate. You may wish to poke some holes in cake and then pour on topping while cake is still warm.
8
To Make Pineapple Banana Topping: Combine butter, confectioners sugar, 1 cup of drained pineapple, and chopped bananas in pineapple juice. Add more juice as needed to make topping thick but pourable.
Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

Comments and reviews are disabled on unpublished recipes.