Pineapple Pound Cake Recipe

Name: Pineapple Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 sticks margarine; 1/2 c. Crisco; 5 eggs (add 1 at a time); 3 1/4 c. plain flour; 2 3/4 c. sugar; 1/2 c. milk; 1/2 tsp. salt; 1/2 tsp. baking powder; 1 tsp. vanilla; 1 tsp. lemon flavoring; 1 small can crushed pineapple (undrained)

Servings: persons

2 sticks margarine
1/2 c. Crisco
5 eggs (add 1 at a time)
3 1/4 c. plain flour
2 3/4 c. sugar
1/2 c. milk
1/2 tsp. salt
1/2 tsp. baking powder
1 tsp. vanilla
1 tsp. lemon flavoring
1 small can crushed pineapple (undrained)

1
Put margarine and Crisco on large bowl and allow to soften at room temperature.
2
Add sugar and cream, using electric mixer.
3
Add eggs, 1 at a time, beating continuously.
4
Sift flour, salt and baking powder into a separate bowl.
5
Gradually add flour mixture to other mixture, alternately with milk.
6
Continue beating.
7
Then add vanilla and lemon flavoring, crushed pineapple and juice. Pour into greased and floured steeple pan.
8
Bake at 325u00b0 for 1 hour and 15 minutes.

1557

kcal

Calories

Fat

318

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 sticks margarine, 1/2 c. Crisco, 5 eggs (add 1 at a time), 3 1/4 c. plain flour, and more.

Yes, Pineapple Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pineapple Pound Cake

How did you like this recipe?

Frequently Asked Questions