Pineapple Pound Cake
By
Cassie *
@1lovetocook1x
1
This pound cake is wonderful.Very moist and tender. The pineapple sauce you drizzle over the top really makes it pop with flavor. I have made this cake numerous times in the past, and always gets raves. I always add some coconut to the top also. I have also garnished with marachino cherries to give it some pop of color. Decorate how ever you prefer, or not at all...it's delicious just as is.
My photo's
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Rating:
★★★★★ 8 votes
Comments:
Serves:
10 - 12, depending how sliced
Prep:
20 Min
Cook:
1 Hr 30 Min
Method:
Bake
Ingredients
- 1 can(s)
- (20 ounces) crushed pineapple, undrained, divided
- 1/2 c
- vegetable shortening
- 1 c
- butter or margarine (2 sticks)
- 2 c
- granulated sugar
- 6
- large eggs
- 3 c
- sifted all-purpose flour
- 1 tsp
- baking powder
- 1/4 c
- milk
- 1 tsp
- vanilla extract
- 1/4 c
- butter, melted
- 1 -1 /2 c
- confectioners' sugar
- 1 c
- saved, drained pineapple
TOPPING
How to Make Pineapple Pound Cake
- 1Put 3/4 cup of undrained pineapple with its juice in a small bowl; set aside.
Drain remaining pineapple and measure 1 cup of drained crushed pineapple; set aside. - 2Cream shortening, butter, and sugar. Add eggs, one at a time, beating thoroughly after each addition.
- 3Sift flour and baking powder together; add to creamed mixture, 1 large spoonful at a time, alternately with milk.
- 4Add vanilla; stir in 3/4 cup undrained pineapple with juice and blend well.
- 5Pour batter into a well greased and floured 10-inch tube pan.
Place in cold oven. Turn oven to 325° and bake for 1 1/2 hours, or until top springs back when touched lightly with finger. - 6Let pineapple pound cake stand for few minutes in pan. Run knife around edges to loosen and remove pineapple cake carefully to a rack.
- 7. Combine butter, confectioners' sugar, and about 1 cup drained pineapple.
Pour pineapple sauce over cake while still hot. Sprinkle some coconut over cake if desired. - 8Enjoy!
