pineapple pound cake
(8 ratings)
This pound cake doesn't last long - it's delicious. Be sure not to pre-heat the oven, it changes the outcome of the cake. Found recipe in the Chattanooga Times sometime in the 1980's
(8 ratings)
yield
16 serving(s)
prep time
15 Min
cook time
1 Hr 30 Min
Ingredients For pineapple pound cake
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do not pre-heat oven
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1/2 cshortening
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1/2 lbbutter, softened
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6 lgeggs (room temp)
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3 csifted, all purpose, flour
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2 1/2 csugar
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1 tspbaking powder
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1/4 cmilk (room temp)
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1 tspvanilla
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3/4 cundrained crushed pineapple & juice
- GLAZE
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1/4 cbutter, softened
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1 1/2 cpowdered sugar
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1 ccrushed pineapple
How To Make pineapple pound cake
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1Cream shortening, butter and sugar until light and fluffy
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2Add eggs one at a time, beating thoroughly after each addition
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3Add flour, sifted with baking powder, alternately with milk
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4Add vanilla, stir in 3/4 cup pineapple and juice - blend well
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5Pour batter into well greased and floured 10" tube pan. Do not use a bundt pan or small tube pan, this makes a tall cake.
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6Place in COLD oven, turn oven to 325 degrees.
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7Bake 1 1/2 hours. Cool in pan 10 minutes. Remove from pan, glaze while cake is still warm.
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8GLAZE Combine 1/4 cup butter, 1 1/2 cup powdered sugar and 1 cup pineapple, pour over cake while hot.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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