- 1/2 cup shortening
- 1 cup butter
- 1 3/4 cups white sugar
- 6 eggs
- 3 cups sifted all-purpose flour
- 1 teaspoon baking powder
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 3/4 cup crushed pineapple with juice
- 1/4 cup butter
- 1 1/2 cups confectioners' sugar
- 1 cup crushed pineapple, drained
- Grease and flour a 10 inch tube pan. Sift together the flour, and baking powder. Set aside.
- 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.
- 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.
- 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.
03/16/2017
recipepes.com
pineapple pound cake, recipe
PT15M
PT1H
5
455 calories
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