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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|Serving Size: 1 Serving (263g)|
|Recipe Makes: 12|
|Calories from Fat: 300 (36%)|
|Amt Per Serving||% DV|
|Total Fat 33.3g||44 %|
|Saturated Fat 17.2g||86 %|
|Monounsaturated Fat 10.7g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 267.2mg||82 %|
|Sodium 269.7mg||9 %|
|Potassium 191.5mg||5 %|
|Total Carbohydrate 122.9g||36 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 121g|
|Protein 12.5g||18 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 832
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