Crushed Pineapple Pound Cake Recipes

PINEAPPLE POUND CAKE

Steps:

• 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.

CRUSHED PINEAPPLE POUND CAKE RECIPE

Steps:

• Cream the butter and the sugar together until fluffy.
• Add the eggs and the flour. Mix well.
• Drain the pineapple and fold it into the batter.
• Pour the batter in a tube form pan.
• Bake at 350 degrees in the oven for 1 hour and 15 minutes.
• If you want to ice or glaze it, wait until it cools to do so. Serve once cooled.

PINEAPPLE POUND CAKE

Steps:

• Generously grease and flour a 10-inch, one-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 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 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 on the oven to 325 F and bake for 1 1/2 hours (do not preheat), 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 the edge of the pan to loosen and then carefully remove the cake to a rack.
• Combine 1/4 cup of butter, the confectioners' sugar, and the remaining 1 cup drained pineapple. Pour the pineapple sauce over the cake while it is still hot. Tips

PINEAPPLE POUND CAKE

Steps:

• 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.

PINEAPPLE POUND CAKE

Steps:

• 1. Cream shortening, butter and sugar until light and fluffy
• 2. Add eggs one at a time, beating thoroughly after each addition
• 3. Add flour, sifted with baking powder, alternately with milk
• 4. Add vanilla, stir in 3/4 cup pineapple and juice - blend well
• 5. Pour batter into well greased and floured 10" tube pan. Do not use a bundt pan or small tube pan, this makes a tall cake.
• 6. Place in COLD oven, turn oven to 325 degrees.
• 7. Bake 1 1/2 hours. Cool in pan 10 minutes. Remove from pan, glaze while cake is still warm.
• 8. GLAZE Combine 1/4 cup butter, 1 1/2 cup powdered sugar and 1 cup pineapple, pour over cake while hot.