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! You know what I’m talking about…the aroma of a fresh pineapple pound cake baking. It wafts through your home and finds its way to your nostrils and basically taunts you with its deliciousness. Oh boy oh boy!
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. 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.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Make sure to pour pineapple glaze over cake while still hot for best results.
Thank you Cooking With Serena for this great photo.