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Pineapple Pound Cake

Pineapple Pound Cake Ingredients

  • 1/2 cup shortening
  • 1/2 pound butter
  • 2 3/4 cups sugar
  • 6 large eggs
  • 3 cups flour, sifted
  • 1 tsp. baking powder
  • 1/4 cup milk
  • 1 tsp. vanilla
  • 3/4 cup undrained crushed pineapple and juice

Pineapple Pound Cake Directions

Cream shortening, butter and sugar.  Add eggs, one at a time, beat thoroughly after each addition.  Add flour sifted with baking powder, one spoonful at a time, alternately with milk.  Add vanilla, stir in crushed pineapple and juice and blend well.  Pour batter into a well greased 10-inch tube pan.  Place in cold oven.  Bake at 325 degrees for 1 1/2 hours or until top springs back when touched lightly.  Let stand a few minutes in pan.  Run knife around edges and remove carefully to rack.

Topping

  • 1 cup crushed pineapple, drained
  • 1/2 cup pecans, chopped
  • 1 1/2 cups sifted powdered sugar
  • 1/4 cup butter, melted

Combine butter, powdered sugar and drained pineapple.  Pour over cake while hot, then sprinkle with pecans.

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