pineapple pound cake
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
prep time
15 Min
cook time
1 Hr 30 Min
method
---
yield
16 serving(s)
Ingredients
- - do not pre-heat oven
- 1/2 cup shortening
- 1/2 pound butter, softened
- 6 large eggs (room temp)
- 3 cups sifted, all purpose, flour
- 2 1/2 cups sugar
- 1 teaspoon baking powder
- 1/4 cup milk (room temp)
- 1 teaspoon vanilla
- 3/4 cup undrained crushed pineapple & juice
- GLAZE
- 1/4 cup butter, softened
- 1 1/2 cups powdered sugar
- 1 cup crushed pineapple
How To Make pineapple pound cake
-
Step 1Cream shortening, butter and sugar until light and fluffy
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Step 2Add eggs one at a time, beating thoroughly after each addition
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Step 3Add flour, sifted with baking powder, alternately with milk
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Step 4Add vanilla, stir in 3/4 cup pineapple and juice - blend well
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Step 5Pour batter into well greased and floured 10" tube pan. Do not use a bundt pan or small tube pan, this makes a tall cake.
-
Step 6Place in COLD oven, turn oven to 325 degrees.
-
Step 7Bake 1 1/2 hours. Cool in pan 10 minutes. Remove from pan, glaze while cake is still warm.
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Step 8GLAZE Combine 1/4 cup butter, 1 1/2 cup powdered sugar and 1 cup pineapple, pour over cake while hot.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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