Pineapple Pound Cake23 Reviews
- Prep: 30 min
- Cook: 1 hr 30 min
- Ready In: 2 hr
“A pound cake made with pineapple and glazed with pineapple sauce. Unlike most cakes, you will not preheat the oven on this one.” - by Evelyn Ivy
Original recipe yields 1 - 10 inch tube pan
- Grease and flour a 10 inch tube pan. Sift together the flour, and baking powder. Set aside.
- In a large bowl, cream together the shortening, 1 cup butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with milk; beat well. Stir in the 3/4 cup crushed pineapple.
- Pour into 10 inch tube pan. Place in cold oven. Turn oven to 325 degrees F (175 degrees C) and bake for 90 minutes or until top springs back when touched. Remove from oven and let stand for 10 minutes. Remove carefully from pan.
- To make the glaze: In a small saucepan, combine 1/4 cup butter, confectioners sugar and 1 cup crushed pineapple. heat and stir until melted. Pour over cake as soon as it comes out of the pan.
Amount Per Serving (14 total)
- 500 cal
- 26.3 g
- 61.3 g
Based on a 2,000 calorie diet
Reviews (23)Rate This Recipe
"I give the recipe itself 3 stars, but my version gets 5 stars. I increased the butter in the mix to 3 sticks instead of one. I used butter flavored shortening. Along with the vanilla extract I put a ..." See moretablespoon of pineapple extract. I increased the sugar to 3 cups instead of 1 1/2 and I used a cup of evarporated milk."
"I'm sorry, but I thought this cake was rather dry. It also wasn't very sweet, nor could you taste the pineapple in it very much. The only pineapple you could taste was in the glaze that went on top. I..." See more will not make it again."
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