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Pineapple Pound Cake
Pineapple Pound Cake
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Prep Time:
30 minutes
Cook Time:
90 minutes
Total Time:
120 minutes
Pineapple-infused pound cake with no preheating required, glazed in luscious pineapple sauce.
Ingredients:
  • 0.5 cup shortening
  • 1 cup butter
  • 1.75 cups white sugar
  • 3 cups sifted all-purpose flour
  • 0.25 cup milk
  • 0.75 cup crushed pineapple with juice
  • 1.5 cups confectioners' sugar
  • 1 cup crushed pineapple, drained
Instructions:
  • Prepare a 10-inch tube pan by greasing and flouring it. Then, sift together the flour and baking powder, and set aside.
  • In a large bowl, whip together the shortening, 1 cup of butter, and sugar until light and fluffy. Add the eggs one by one, beating thoroughly after each addition, then mix in the vanilla. Gradually add the flour mixture and milk, alternating between the two; mix well. Gently fold in the 3/4 cup of crushed pineapple.
  • Pour the mixture into a 10-inch tube pan. Place the pan in a cold oven, then preheat to 325°F (175°C) and bake for 90 minutes or until the top springs back when touched. Let the cake stand for 10 minutes before carefully removing it from the pan.
  • For the glaze: In a cozy saucepan, blend together 1/4 cup of butter, confectioners sugar, and 1 cup of crushed pineapple. Warm and stir until smooth. Drizzle generously over the cake right after removing it from the pan.

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