Glazed Pineapple Pound Cake Recipes

PINEAPPLE POUND CAKE

Pineapple Pound Cake image

A pound cake made with pineapple and glazed with pineapple sauce. Unlike most cakes, you will not preheat the oven on this one.

Provided by Evelyn Ivy

Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes

Time 2h

Yield 14

Number Of Ingredients 12

Ingredients

½ cup shortening
1 cup butter
1 ¾ cups white sugar
6 large eggs eggs
3 cups sifted all-purpose flour
1 teaspoon baking powder
¼ cup milk
1 teaspoon vanilla extract
¾ cup crushed pineapple with juice
¼ cup butter
1 ½ cups confectioners' sugar
1 cup crushed pineapple, drained

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.

Nutrition Facts : Calories 499.6 calories, Carbohydrate 61.3 g, Cholesterol 127.8 mg, Fat 26.3 g, Fiber 1 g, Protein 5.9 g, SaturatedFat 14.2 g, Sodium 175.4 mg, Sugar 40.3 g

GLAZED PINEAPPLE POUND CAKE

Glazed Pineapple Pound Cake image

This pound cake calls for an unusual technique of putting the cake batter into a cold oven..but fret not the end result is a beautiful, dense and very moist cake!From Kitchen to Kitchen-The Houston Chronicle. Hope you enjoy.

Provided by Peggy Lynn

Categories Dessert

Time 1h35m

Yield 10 serving(s)

Number Of Ingredients 12

Ingredients

1/2 cup shortening
1 cup butter
2 3/4 cups sugar
6 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
1/4 cup milk
1 teaspoon vanilla extract
3/4 cup crushed pineapple, including liquid
4 tablespoons butter, melted
1 1/2 cups powdered sugar
1 cup crushed pineapple, drained

Steps:

For the Cake:.
Grease and flour a 10-inch tube pan.
Cream shortening, butter and sugar in a mixer until light and fluffy (at least 3 minutes).
Add eggs, one at a time, beating well after each addition.
Sift together flour and baking powder, then add to creamed mixture alternately with milk and vanilla, beginning and ending with the dry ingredients.
Stir in the pineapple.
Pour batter into the prepared pan.
Place in a cold oven.
Set the temperature at 325° and bake for one hour and fifteen minutes or until a toothpick inserted in the center of the cake comes out clean.
While cake is baking prepare the Pineapple Glaze.
Cool the cake ten to fifteen minutes in the pan, then turn it out onto a cake plate.
Drizzle with the Pineapple Glaze.
To Make The Glaze:.
Mix the butter and powdered sugar until smooth.
Stir in the Pineapple.

Nutrition Facts : Calories 789, Fat 36.9, SaturatedFat 18.3, Cholesterol 188.8, Sodium 246.2, Carbohydrate 109.1, Fiber 1.4, Sugar 79.3, Protein 8.3

PINEAPPLE POUND CAKE

Pineapple Pound Cake image

This pound cake doesn't last long - it's delicious. Be sure not to pre-heat the oven, it changes the outcome of the cake. Found recipe in the Chattanooga Times sometime in the 1980's

Provided by Valerie Johnson

Categories Cakes

Time 1h45m

Number Of Ingredients 14

Ingredients

do not pre-heat oven
1/2 c shortening
1/2 lb butter, softened
6 large eggs (room temp)
3 c sifted, all purpose, flour
2 1/2 c sugar
1 tsp baking powder
1/4 c milk (room temp)
1 tsp vanilla
3/4 c undrained crushed pineapple & juice
GLAZE
1/4 c butter, softened
1 1/2 c powdered sugar
1 c crushed pineapple

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.

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