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Pineapple Pound Cake
1 (20 ounce) can crushed pineapple in syrup
1/2 cup butter, softened
2 cups granulated sugar
3 cups sifted all-purpose flour
1 teaspoon baking powder
2 teaspoons vanilla extract
1 cup confectioners' sugar
3 tablespoons reserved pineapple syrup
Cake: Drain pineapple, reserving pineapple and syrup separately.
In large mixing bowl, cream butter and sugar at high speed until light and fluffy.
Add eggs, one at a time, beating well, after each addition.
Reduce speed to low, add flour and baking powder.
Stir in pineapple, 1/4 cup syrup and vanilla extract, mixing well.
Pour into well greased and floured 10-inch tube pan.
Bake at 325 degrees F for 1 1/2 hours.
Let cool 10 minutes (in pan) or wire rack. Loosen cake with spatula.
To serve, drizzle with Pineapple Glaze.
Pineapple Glaze: Beat sugar and pineapple syrup in a small bowl until well blended.
Pound Cake Recipes
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