I was pleasantly surprised at how easy this pineapple pound cake was to make. The longest part is the baking and waiting for that luscious cake to come out of the oven! My favorite part about this delicious pineapple pound cake was the topping. If you like pineapples you will LOVE the topping on this beauty. It’s sweet and juicy. So yummy! I ate this pound cake for breakfast with my morning coffee and it was heavenly. What a wonderful way to begin the day!
Check out what my pals over at Group Recipes had to say about this recipe:
I made this tonight and am going to have a good breakfast tomorrow! This was a good change from banana bread. I actually made this in 2 loaf pans and it took about 75 minutes to cook.
This pineapple pound cake definitely does make one heck of a breakfast! Super sweet, moist, and flavorful just the way my family and I like it 🙂
1/2 c. Crisco veg. shortening
2 sticks Land O Lakes butter
2 3/4 c. Domino sugar
6 Eggland’s Best eggs
3 c. sifted Gold Medal flour
1/4 c. TruMoo milk
1 tsp. Clabber Girl baking powder
3/4 c. Dole crushed pineapple (undrained)
1 1/4 tsp. McCormick vanilla
1/2 stick butter
1 1/2 c. powdered sugar
1c. crushed pineapple, drained
Cream shortening, butter and sugar. Add eggs, 1 at a time, beating well after each one. Sift flour and baking powder; add to creamed mixture alternately with milk. Add vanilla and pineapple with juice. Blend well. Pour into well greased and floured 10 inch tube pan.
Place in COLD oven. Turn oven to 325 and bake 1 1/2 hours, or until top springs back when touched. Let cool in pan a few minutes.
Cream 1/4 cup (1/2 stick) butter, 1 1/2 cups powdered sugar, and 1 cup crushed pineapple, drained. Pour over cake while cake is still hot.
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Quick Tip: Make sure to pour pineapple glaze over cake while still hot for best results.
Thank you to Group Recipes for this great recipe.