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pineapple pound cake

(8)
ValerieJ avatar
Recipe by
Valerie Johnson
@ValerieJ
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)
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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