Pineapple Pound Cake
Very moist, delicious pound cake"Loved this recipe. Cake was super moist, very "pineappley". Could not stop eating it!" - annyj1
Yield: 12 Ready in 1 hours, 30 minutes
favorite of 83 people 33 people want to try
Verified by stevemur
|1 20-oz cancrushed pineapple; undrained, divided|
|1/2 cupvegetable shortening|
|1 cupbutter or margarine; (2 sticks)|
|2 cupsgranulated sugar|
|3 cupssifted all-purpose flour|
|1 teaspoonbaking powder|
|1 teaspoonvanilla extract|
|1/4 cupbutter or margarine; (melted)|
|1 1/2 cupsconfectioners sugar|
Pineapple Pound Cake 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 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.
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