Pineapple Pound Cake
A moist pineapple pound cake features a rich, buttery texture and is finished with a sweet pineapple-confectioners' sugar topping.
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Instructions
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Grease and flour a 10-inch tube or Bundt pan.
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Reserve 3/4 cup undrained pineapple for the batter; drain remaining pineapple and reserve 1 cup crushed pineapple for the topping.
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In a mixing bowl, beat shortening and 1 cup butter until smooth, then gradually beat in sugar until light and fluffy.
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Beat in eggs one at a time.
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In a separate bowl, combine flour and baking powder.
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Alternately add the dry mixture in thirds with milk in halves to the creamed mixture, blending well after each addition.
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Stir in vanilla extract and the reserved 3/4 cup undrained pineapple.
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Pour batter into the prepared pan.
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Place the cake in an unheated oven, then set to 325°F and bake for 1 1/2 hours, or until a wooden pick comes out clean.
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Let the cake stand in the pan on a rack for 5 minutes, then loosen edges with a knife and invert onto a rack.
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Combine 1/4 cup butter, confectioners' sugar, and the remaining 1 cup drained pineapple; pour this topping over the hot cake.