Pineapple Pound Cake

Name: Pineapple Pound Cake
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 10 - 12, depending how sliced
Cuisine: American
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; TOPPING; 1/4 c butter, melted; 1 -1 /2 c confectioners' sugar; 1 c saved, drained pineapple

By Cassie *
@1lovetocook1x

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

Rating:

★★★★★ 8 votes5

Comments:

40 Comments

Serves:

10 - 12, depending how sliced

Prep:

20 Min

Cook:

1 Hr 30 Min

Method:

Bake

Ingredients

Add to Grocery List

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
TOPPING
1/4 c

butter, melted
1 -1 /2 c

confectioners' sugar
1 c

saved, drained pineapple

How to Make Pineapple Pound Cake

Step-by-Step

Put 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.
Cream shortening, butter, and sugar. Add eggs, one at a time, beating thoroughly after each addition.
Sift flour and baking powder together; add to creamed mixture, 1 large spoonful at a time, alternately with milk.
Add vanilla; stir in 3/4 cup undrained pineapple with juice and blend well.
Pour 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.
Let pineapple pound cake stand for few minutes in pan. Run knife around edges to loosen and remove pineapple cake carefully to a rack.
. 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.
Enjoy!