Pineapple pound cake makes me feel the warm tropical breeze on my face and fills my nostrils with the scents of summer.
What do you think of when you hear the words, “pineapple?” I envision places that are warm, tropical, and summery. So, that is why making pineapple pound cake is a really good idea during the cold fall and winter months! We are all hoping for summer to return as quickly as possible and to bring its sweet breezes with it, right? Take a trip down memory lane with this pineapple pound cake.
There’s nothing like eating a fresh, summertime dessert as you stare out your cold, snowy window. I was so amazed at how easy this pineapple pound cake was to make. It doesn’t take long to mix up at all. Honestly, the hardest part is waiting for it to bake in the oven.
You want to snatch that cake out the oven so that you can start to eat it! However, you need to be patient and wait for it to completely cook like a good little baker lol! Enjoy!
1/2 c. Crisco veg. shortening
2 sticks Land O Lakes butter
2 3/4 c. Domino sugar
6 Eggland’s Best eggs
3 c. sifted Gold Medal flour
1/4 c. TruMoo milk
1 tsp. Clabber Girl baking powder
3/4 c. Dole crushed pineapple (undrained)
1 1/4 tsp. McCormick vanilla
1/2 stick butter
1 1/2 c. powdered sugar
1c. crushed pineapple, drained OR sliced pineapple rings
Cream shortening, butter and sugar. Add eggs, 1 at a time, beating well after each one. Sift flour and baking powder; add to creamed mixture alternately with milk. Add vanilla and pineapple with juice. Blend well. Pour into well greased and floured 10 inch round cake pan.
Place in COLD oven. Turn oven to 325 and bake 1 1/2 hours, or until top springs back when touched. Let cool in pan a few minutes.
Cream 1/4 cup (1/2 stick) butter, 1 1/2 cups powdered sugar, and 1 cup crushed pineapple or sliced pineapple, drained. Pour over cake while cake is still hot.
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