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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:
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.
More Pineapple Cakes and Quick Breads
Pineapple Upside Down Cake
Mare's Pineapple Upside Down Cake
Judy's Pineapple Cake
Pineapple Skillet Cake
Pineapple Coffee Cake
Pineapple Loaf Cake
Pina Colada Bread
Hummingbird Cake
Pineapple Nut Quick Bread
Pineapple Recipe Index
Cake Mix Recipes
Cake Recipes
Frosting Recipes
Pound Cakes
Sponge Cakes
Angel Food Cakes
