Ready in 1 hour
Very moist, delicious pound cake
"Pretty good. I added some stuff to it: like frozen blueberries and lots of pineapple and some of lemon and orange pill. It gives more smell and flavor to it. And when its ready pour some hot chocolate raspberries syrup. It tasted amazingly"- 2012crouse
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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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2012crouse 6 months agoPretty good. I added some stuff to it: like frozen blueberries and lots of pineapple and some of lemon and orange pill. It gives more smell and flavor to it. And when its ready pour some hot chocolate raspberries syrup. It tasted amazingly
artaclark 1 year agoMy husband loved this cake, and loved that he could taste the pineapple.
annyj1 1 year agoLoved this recipe. Cake was super moist, very 'pineappley'. Could not stop eating it!
trish38 2 years agoWe enjoyed the cake but not very sweet. This cake is not dense like a pound cake more like old fashion simple cake. It is still good and would fix again.
coco417 4 years ago[I posted this recipe.]