Pineapple Pound Cake

Pineapple Pound Cake Recipe

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Sherry Neander

By
@ixchel

This is rich so you can serve small slices and still feel like you splurged on dessert.

You can leave the pineapple out of the glaze if desired.

Rating:
★★★★★ 2 votes
Comments:
Cook:
1 Hr 15 Min

Ingredients

1/2 c
vegatable shortening
1 c
(2 sticks) butter softened
2 3/4 c
sugar
6
eggs
3/4 c
canned, crushed pineapple in juice - undrained
1 tsp
baking powder
1/4 c
milk
3 c
all purpose flour
1 tsp
vanilla

Step-By-Step

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
6GLAZE:
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.

About Pineapple Pound Cake

Course/Dish: Cakes, Fruit Desserts