Pineapple Pound Cake


  • ½ cup shortening
  • 1 cup butter
  • 1 ¾ cups white sugar
  • 6eggs
  • 3 cups sifted all-purpose flour
  • 1 teaspoon baking powder
  • ¼ cup milk
  • 1 teaspoon vanilla extract
  • ¾ cup crushed pineapple with juice
  • ¼ cup butter
  • 1 ½ cups confectioners’ sugar
  • 1 cup crushed pineapple, drained
  • Directions

  • Step 1

    Grease and flour a 10 inch tube pan. Sift together the flour, and baking powder. Set aside.


  • Step 2

    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.

  • Step 3

    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.

  • Step 4

    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.

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