Pineapple Pound Cake

Submitted by Sherrybeth

"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
• Ingredients: 9
• Yields: 1 10 inch cake

ingredients

• 3 cups all-purpose flour
• 1⁄2 cup shortening (I use butter flavor Crisco)
• 1⁄2 cup butter
• 6 large eggs
• 3 cups sugar
• 1 teaspoon baking powder
• 1⁄4 cup milk
• 1 teaspoon vanilla
• 3⁄4 cup crushed pineapple in juice

directions

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

Reviews

[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).

 

[Morganne]

I was skeptical when I first saw this recipe because I have only ever made pineapple cake recipes with canned pineapple, but I was given a pineapple last night so I obviously wanted to use fresh. I whipped up this batter and nearly fainted when I tasted it because it was so good, but batters have fooled me before so I still wasn't sold. I just tasted a fresh hot bite right out of the oven, however, and I am ecstatic at how delicious it is! Wow! I made two loaf pans with this recipe. Thanks for this; it's a keeper and will be made again (maybe even tomorrow :-P)

 

[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.

 

[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 .

 

[sugar momma]

I have made this a couple times now. It is excellent!!