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Pineapple Pound Cake

User Rating 4.5 Star Rating (9 Reviews)

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Pineapple Pound Cake

Pineapple Pound Cake -- Large Photo of Pineapple Pound Cake

Diana Rattray
Scroll down to see more pineapple cake recipes. Large Photo of Pineapple Pound Cake

Ingredients:

  • 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

Preparation:

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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User Reviews

Reviews for this section have been closed.

 5 out of 5
, Member bamiel

Delicious! This cake has a perfect consistency and turned out to be one of the best cakes I've ever made...super easy and a hit with my family. I will definitely be making this again soon. **It might just be my oven but the cake did cook completely in less time than the recipe states- so check yours before the time is up.

39 out of 39 people found this helpful.

See all 9 reviews

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