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Ingredients
| multipurpose shortening: 1/2 cup |
| salted butter: 1 cup |
| granulated sugar: 1 3/4 cups |
| eggs: 6 |
| all-purpose flour (sifted): 3 cups |
| baking powder: 1 tsp |
| 2% milk: 1/4 cup |
| vanilla extract: 1 tsp |
| crushed pineapple: 3/4 cup (with juice) |
| salted butter: 1/4 cup |
| powdered sugar (unsifted): 1 1/2 cups |
| crushed pineapple: 1 cup (drained) |
Pineapple Pound Cake
Credit: AllRecipes
User rating:
"A pound cake made with pineapple and glazed with pineapple sauce. Unlike most cakes, you will not preheat the oven on this one."
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Prep Time
30 min -
Cook Time
90 min -
Servings
14 serving(s)
Tags
Directions
- Grease and flour a 10 inch tube pan. Sift together the flour, and baking powder. Set aside.
- In a large bowl, cream together the shortening, 1 cup butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with milk; beat well. Stir in the 3/4 cup crushed pineapple.
- Pour into 10 inch tube pan. Place in cold oven. Turn oven to 325 degrees F (175 degrees C) and bake for 90 minutes or until top springs back when touched. Remove from oven and let stand for 10 minutes. Remove carefully from pan.
- To make the glaze: In a small saucepan, combine 1/4 cup butter, confectioners sugar and 1 cup crushed pineapple. heat and stir until melted. Pour over cake as soon as it comes out of the pan.