User Rating


This moist, delicious pineapple pound cake is finished with a simple pineapple topping.

Large Photo of Pineapple Pound Cake

See Also

Pineapple Delight Cake

Pineapple Angel Cake

Graham Cracker Cake

Ingredients

• 1 can (20 ounces) crushed pineapple, undrained, divided
• 1/2 cup vegetable shortening
• 1 cup butter or margarine (2 sticks)
• 2 cups granulated sugar
• 6 large eggs
• 3 cups sifted all-purpose flour
• 1 teaspoon baking powder
• 1/4 cup milk
• 1 teaspoon vanilla extract
• 1/4 cup butter or margarine
• 1 1/2 cups confectioners' sugar

Preparation

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 the cake stand for few minutes in pan on a rack. Run knife around edges to loosen and remove cake carefully to a rack. Combine butter, confectioners' sugar, and about 1 cup drained pineapple. Pour pineapple sauce over cake while still hot.

More Pineapple Cakes and Quick Breads
Pineapple Upside Down Cake
Judy's Pineapple Cake
Pineapple Coffee Cake
Pineapple Loaf Cake