Ready in 1 hour 30 minutes
Very moist, delicious pound cake
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.
2012crouse 2y 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 3y agoMy husband loved this cake, and loved that he could taste the pineapple.
annyj1 4y agoLoved this recipe. Cake was super moist, very "pineappley". Could not stop eating it!
trish38 4y 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 6y ago[I posted this recipe.]