a pineapple-flavored pound cake with pineapple sauce on top. You won’t need to pre-heat the oven for this cake, unlike most others.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr 30 mins |
| Total Time: | 2 hrs |
| Servings: | 14 |
| Yield: | 1 to 10 – inch tube pan |
Ingredients
- ½ cup shortening
- 1 cup butter
- 1 ¾ cups white sugar
- 6 eggs
- 3 cups sifted all-purpose flour
- 1 teaspoon baking powder
- ¼ cup milk
- 1 teaspoon vanilla extract
- ¾ cup crushed pineapple with juice
- ¼ cup butter
- 1 ½ cups confectioners’ sugar
- 1 cup crushed pineapple, drained
Instructions
- 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.
Nutrition Facts
| Calories | 500 kcal |
| Carbohydrate | 61 g |
| Cholesterol | 128 mg |
| Dietary Fiber | 1 g |
| Protein | 6 g |
| Saturated Fat | 14 g |
| Sodium | 175 mg |
| Sugars | 40 g |
| Fat | 26 g |
| Unsaturated Fat | 0 g |
Reviews
I doctored it up with Pineapple extract, 2 cups of sugar and 2 sticks of butter 1/2 cup Butter flavored Shortening, the aroma had my kitchen smelling good and it tasted delicious and it was moist.
I made mini Bundt cakes instead and they turned out great for my taste (not overly sweet). I will make it again (for the teens) using crushed pineapple in heavy syrup instead of its juice. Don’t think I’ll need to add more sugar.
This is a great recipe! The baking time is wrong! 60 minutes will dry out this cake, and 90 minutes will over bake it! 48 minutes worked for me.
It was OK, not as moist as I would like it. I didn’t make the glaze.
I originally got this cake recipe from an airline cookbook that my mother brought home back in the 70’s. This recipe has always been a hit for me when I started making it in my teens and I still have photocopies of the original recipe to this day. I absolutely love this recipe and always get glowing comments whenever I make it. To be honest, when I saw it on Allrecipes I had a good chuckle with myself because people would always want the recipe and I tried to keep it as my well hidden secret. Even though I know people always like to add their own love to it but actually the recipe is great as is. Much love to this recipe.
Had pineapple chunks which I puréed. Not overly sweet but that’s how I like it. My daughters made it while I was on standby. Cane sugar instead of white and butter flavor shortening. Will make again.
After reading a few reviews, I decided to make my own recipe using more sugar, a teaspoon of lemon juice along with the vanilla extract. I omitted the baking powder (actually I forgot about it). Prepared the glaze as follows and it turned out amazing! So delicious!
This recipe was very moist n delicious. Made it for a luncheon, didn’t taste the pineapples much but it was a hit.
I didn’t use the recipe for the poundcake.. I had my own.. But the glaze works perfectly
I have made at least 10 of these cakes and everyone goes craazy for it this month I have someone that wants 8 of them best cake ever don’t change a thing by the end of Dec. i will be making about 12 to 14 of these give it a 5 star
OH MY! This recipe is outstanding. I made this pound cake exactly as instructed. Do not change a thing. We can not get enough. Thank you.
Very good! The cake part is not that sweet, the topping is extremely sugary and overall it balances out. But next time I will reduce the amount of sugar on the topping out of personal preference. Will definitely make again!
I make this cake for my husbands lodge meetings. The men love it and beg me to make one just for them.
I make this same pound cake, but my recipe calls for 2 3/4 cups white sugar. That may be the reason some of the reviewers have found it not sweet enough. Also, when you add the pineapple you just fold it in gently so you can see the little bits of pineapple in it when you serve it.
This cake is wonderful and I get rave reviews whenever I make it. The amount of sugar should be 2 3/4 cups. It’s good with or without the glaze.
Turned out wet and flat
This is a wonderful pineapple pound cake! I did not have any problems with it. I did not have a tube pan, so I used more of a loaf pan. It is similar to what a friend used to make for us. I liked this version very much too. We froze the second loaf for later.
Yes very dry I will try this again but wont drain the pineapple juice amd maybe just a bit more butter
I have to agree with others…this cake is NOT sweet enough and a little on the dry side. I followed the recipe exactly. I won’t use the recipe again. Sorry!
This was ok recipe but took the advice of one the reviewer.
I prepared this cake according to the recipe and it did not come out too well. It was not done after 90 minutes. What I did taste of it was very bland. If I try it again, I’ll use pineapple flavoring and possibly more butter to give it a better taste.