Pineapple Pound Cake

24 Aug

This recipe I’ve had for a long time. It is so good, super moist and if you love anything pineapple you’ll love this, also another plus it doesn’t need a frosting of any kind just a topping of leftover pineapple poured over the hot cake as soon as it comes out of the oven.

1/2 cup vegetable shortening

2 sticks butter

2 & 3/4 cups sugar

6 large eggs

3 cups all-purpose flour ( I use Martha White)

1 teaspoon baking powder

1/4 cup milk

1 teaspoon vanilla

3/4 cup UN-drained crushed pineapple & juice (reserve the rest for the  topping)

     Cream shortening & butter, adding  sugar slowly. Beat til fluffy. Add eggs. Sift all dry ingredients together, add alternately to sugar mixture with milk and vanilla.  Add pineapple and stir well. Bake in 10″ tube pan starting in a cold oven at 325 for 1& 1/2 Hrs.

Topping~

1/2 stick butter (soft)

1 & 1/2 cups powdered sugar

1 cup DRAINED crushed pineapple

       Stir all ingredients together and pour over HOT cake.

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