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Pineapple Pound Cake

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Rate this recipe 4.6/5 (21 Votes)

Ingredients

  • GLAZE:
  • Do not pre-heat oven
  • 1/2 c. shortening
  • 2 sticks butter, softened
  • 6 large 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. crushed pineapple & juice
  • 1/4 c. butter, softened
  • 1 1/2 c. powdered sugar
  • 1 c. crushed pineapple & juice

Details

Servings 16
Adapted from justapinch.com

Preparation

Step 1

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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