Pineapple Pound Cake

Pineapple Pound Cake created by sweetbiscuit

Us Southern girls LOVE a pound cake more than almost anything. I got this recipe from a lady I attend church with and my ex was determined to get the recipe when we divorced. Let's just say that I think he's still looking for it as he discovered I was more of a favorite than he was because she wouldn't let him have it!

Ready In:
1hr 30mins
Yields:
Units:

ingredients

directions

  • Cream sugar, shortening and butter.
  • Add eggs, one at at time, blending well after each addition.
  • Add baking powder to the flour and mix into the batter 1/2 cup at a time mixing well after each addition.
  • Add milk, vanilla and pineapple with juice to batter and blend well.
  • Pour the batter into a well greased and floured 10 inch tube pan.
  • Place in a cold oven; set oven to 325 degrees and bake for 1 1/2 hours or until done.
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RECIPE MADE WITH LOVE BY

@Sherrybeth
Contributor
@Sherrybeth
Contributor
"Us Southern girls LOVE a pound cake more than almost anything. I got this recipe from a lady I attend church with and my ex was determined to get the recipe when we divorced. Let's just say that I think he's still looking for it as he discovered I was more of a favorite than he was because she wouldn't let him have it!"

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  1. ablandwg
    The recipe is missing salt and uses too little fat. There is little to no pineapple flavor. Adding 1/2 tsp of salt, a full cup of melted butter with the shortening and a tsp of pineapple extract would make a lot of difference.
  2. Anonymous
    As is the recipe is lacking. I baked it using all butter. Substituting the shortening amounts for actual butter. This improved the crumb texture of the cake. I reduced the sugar of in the cake to 2.5 cups then after it was baked I made a glaze from the leftover pineapples and juice and a cup of sugar. I just put it in pot an brought it to a boil then simmered the glaze until thickened. This helped with the flavor of the cake. Otherwise the cake itself has very faint pineapple flavor. Next time I might substitute pineapple extract for the vanilla extract .
  3. Anonymous
    As is the recipe is lacking. I baked it using all butter. Substituting the shortening amounts for actual butter. This improved the crumb texture of the cake. I reduced the sugar of in the cake to 2.5 cups then after it was baked I made a glaze from the leftover pineapples and juice and a cup of sugar. I just put it in pot an brought it to a boil then simmered the glaze until thickened. This helped with the flavor of the cake. Otherwise the cake itself has very faint pineapple flavor. Next time I might substitute pineapple extract for the vanilla extract .
  4. brittany l.
    This cake didn't have the consistency of a pound cake in my opinion, and it lacked that good buttery flavor and moisture that I expect from pound cakes. I also felt like it needed more pineapple flavor. I didn't taste the 3/4 cup of crushed pineapple at all. It was very faint. Perhaps a topping would've helped, like the topping shown in the photo, but there isn't any direction or recipe for the glaze. To me, the cake was okay, but it wasn't anything I would ever take the time to make again (especially if I'm craving pineapple).
  5. sweetbiscuit
    Pineapple Pound Cake Created by sweetbiscuit
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