pineapple pound cake

(8 ratings)
Recipe by
Valerie Johnson
Smyrna, GA

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

(8 ratings)
yield 16 serving(s)
prep time 15 Min
cook time 1 Hr 30 Min

Ingredients For pineapple pound cake

  • do not pre-heat oven
  • 1/2 c
    shortening
  • 1/2 lb
    butter, softened
  • 6 lg
    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

How To Make pineapple pound cake

  • 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.

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