This moist, delicious pineapple pound cake is finished with a simple pineapple topping.
- 1 can (20 ounces) crushed pineapple, undrained, divided
- 1/2 cup vegetable shortening
- 1 cup butter or margarine (2 sticks)
- 2 cups granulated sugar
- 6 large eggs
- 3 cups sifted all-purpose flour
- 1 teaspoon baking powder
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1/4 cup butter or margarine
- 1 1/2 cups confectioners' sugar
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 the cake stand for few minutes in pan on a rack. Run knife around edges to loosen and remove cake carefully to a rack. Combine butter, confectioners' sugar, and about 1 cup drained pineapple. Pour pineapple sauce over cake while still hot.