This moist, delicious pineapple pound cake is finished with a simple pineapple topping. This cake will be even better the next day!
Store leftover pound cake for 3 to 4 days or refrigerate it for up to 7 days. Or wrap slices in foil and place the wrapped slices in a freezer bag. Freeze for up to 6 months.
It's a cold oven pound cake, so avoid preheating the oven.
- 1 (20-ounce) can crushed pineapple (undrained, divided)
- 1/2 cup vegetable shortening
- 1 1/4 cups butter (softened, divided)
- 2 cups granulated sugar
- 6 large eggs
- 3 cups all-purpose flour (13 1/2 ounces)
- 1 teaspoon baking powder
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1 1/2 cups confectioners' sugar
- Do not preheat the oven.
- Generously grease and flour a 10-inch 1-piece tube cake pan or Bundt pan.
- Put 3/4 cup of undrained pineapple with its juice in a small bowl; set aside.
- Drain remaining pineapple and measure 1 cup of drained crushed pineapple; set aside.
- In a mixing bowl with an electric mixer, beat the shortening and 1 cup of butter until smooth, about 2 minutes.
- Gradually beat in the sugar and continue beating until the mixture is light and fluffy, or about 3 to 4 minutes.
- Add the eggs, one at a time, beating after each addition. Do not overbeat.
- In a separate bowl, combine the flour and baking powder and blend thoroughly.
- Add one-third of the dry mixture to the creamed mixture and about half of the milk; blend well. Repeat with another one-third of the flour mixture and the remaining milk; blend well. Beat in the remaining flour mixture just until well blended.
- Add the vanilla extract and then stir in the reserved 3/4 cup of undrained pineapple with juice; stir to blend.
- Pour the batter into the prepared tube cake pan.
- Place the cake in the unheated oven. Turn the oven to 325 F and bake for 1 1/2 hours, or until a long wooden pick comes out clean when inserted into the center.
- Let the cake stand for about 5 minutes in the pan on a rack.
- Run a knife around edge of the pan to loosen and then carefully remove the cake to a rack.
- Combine 1/4 cup of butter, confectioners' sugar, and the remaining 1 cup drained pineapple. Pour the pineapple sauce over the cake while it is still hot.
Tips for Making Pound Cake
- For best results, have ingredients at room temperature before starting. If the eggs are cold, place them in a bowl of hot tap water and let them stand for 4 to 5 minutes.
- When creaming the butter and sugar, beat for about 3 to 4 minutes, or until very light and fluffy. This pound cake includes some baking powder, but it also depends on the air you beat into the fat and sugar.
- When you beat each egg into the batter, beat until the yellow yolk is no longer visible in the batter before adding the next egg.
- Wrap and store a pound cake for 3 to 4 days or refrigerate for up to 7 days. For longer storage, wrap the unfrosted cake and freeze for up to 6 months.
|Nutritional Guidelines (per serving)|
|Total Fat||26 g|
|Saturated Fat||7 g|
|Unsaturated Fat||11 g|
|Dietary Fiber||3 g|