pineapple pound cake

Patsy Fowler


this recipe came from my aunts collection of recipes it's good


★★★★★ 1 vote

25 Min
1 Hr 10 Min


  • 1 c
  • 1/2 c
  • 2 3/4 c
  • 6
  • 3 c
    all purpose flour
  • 1 tsp
    baking powder
  • 1/4 c
  • 3/4 c
    crushed pineapple drained
  • 1 tsp
    vanilla extract

  • 1 1/2 c
    powdered sugar
  • 1 c
    crushed pineapple undrained
  • 1/4 c

How to Make pineapple pound cake


  1. Cream together butter, shortening and sugar. Add eggs one at a time beating well after each addition. Sift together flour and baking powder.
  2. Add flour mixture alternately with milk. Add pineapple and vanilla. Mix well. Pour into a 10-inch greased floured tube pan.
  3. Bake at 325 checking after 1 hour and 10 minutes. Cake will be done when it begins to pull away from the pan and turns golden brown.
  4. Turn out immediately add warm topping and cover. The cake is better after it sits for a couple of days.
  5. For the topping combine ingredients heat and pour over warm cake.

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About pineapple pound cake

Course/Dish: Cakes
Other Tag: Quick & Easy

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