Southern Pineapple Pound Cake Recipe

Name: Southern Pineapple Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. shortening; 1/2 c. butter; 2 3/4 c. sugar; 6 large eggs; 1/4 tsp. salt; 3 c. flour; 1 tsp. baking powder; 1/4 c. milk; 1 tsp. vanilla; 3/4 c. crushed pineapple (not drained)

Servings: persons

1
Cream shortening, butter and sugar.
2
Add eggs, one at a time. Beat well after each.
3
Add dry ingredients (sifted together) one spoon at a time, alternately with milk and vanilla.
4
Stir in pineapple; blend well.
5
Pour into greased large pan.
6
Place in cold oven; turn temperature to 325u00b0.
7
Bake for 1 1/2 hours or until top springs back.
8
Let stand a few minutes; run knife around edge.
9
Remove carefully to rack.
10
Combine 1/4 cup butter, 1 1/2 cups confectioners sugar and 1 cup drained pineapple and pour over hot cake.

1760

kcal

Calories

Fat

311

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.

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

You need 10 ingredients. The key ingredients include: 1/2 c. shortening, 1/2 c. butter, 2 3/4 c. sugar, 6 large eggs, and more.

Yes, Southern 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.

Southern Pineapple Pound Cake

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