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Have You Ever Made A Pound Cake From Scratch?
“This is an amazing cake made with 9 egg pound cake recipe and a can crushed pineapple. The pineapple is in the cake batter and on top of the cake, and boy is it good ya'll!”-Tammy
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Pineapple Pound Cake from Scratch!
Pineapple Pound Cake – Old Fashioned Recipes – Collard Valley Cooks These pineapple pound cake is soft on it inside and have a nice pineapple brown sugar topping on the top that tastes so good! It is a homemade cake that will have you going back for more!
Oh, this is a great cake to take to potlucks and is so easy because you don't have to make an icing for it!
I know that you will enjoy it and would love for you to make a comment on the video tutorial and let us know how much you enjoyed the recipe!
Thanks so much for watching this video and for watching Collard Valley Cooks! Please share our information with your friends and family.
Chris & Tammy Nichols
Oh, this is a great cake to take to potlucks and is so easy because you don't have to make an icing for it!
I know that you will enjoy it and would love for you to make a comment on the video tutorial and let us know how much you enjoyed the recipe!
Thanks so much for watching this video and for watching Collard Valley Cooks! Please share our information with your friends and family.
Chris & Tammy Nichols
Pineapple Pound Cake
Pineapple Pound Cake
an EXTRA-LARGE tube pan required
1 cup shortening
3/4 cup salted butter (room temperature)
3 cups granulated sugar
9 raw eggs
3 cups all-purpose flour
2 tsp. baking powder
1 tsp. salt
2 tsp. vanilla flavoring
20 oz. Can crushed pineapple
1/2cup brown sugar
Preheat the oven to 350 degrees.
Pour half of the can of pineapple into a separate bowl. Using a mixer, mix shortening, butter until creamy. Add sugar and beat until fluffy. Now add eggs one at a time. Add baking powder & salt. Add flour 1/2 cup at a time. Add flavorings. Mix on medium low speed for 2 minutes tops. Mix in ½ can of pineapple.
Spread ¼ stick of room temperature butter in bottom of tube pan (not a two part pan, should be solid) Spray pan with cooking spray well including inside flute. Add brown sugar around bottom. Partially drain the remaining pineapple and add to bottom of pan evenly. Press down flat. Fill pan ¾ full with cake batter. Bake for 30 minutes at 350 degrees. Now turn the oven down to 325 degrees and bake for 35-40 more minutes.
an EXTRA-LARGE tube pan required
1 cup shortening
3/4 cup salted butter (room temperature)
3 cups granulated sugar
9 raw eggs
3 cups all-purpose flour
2 tsp. baking powder
1 tsp. salt
2 tsp. vanilla flavoring
20 oz. Can crushed pineapple
1/2cup brown sugar
Preheat the oven to 350 degrees.
Pour half of the can of pineapple into a separate bowl. Using a mixer, mix shortening, butter until creamy. Add sugar and beat until fluffy. Now add eggs one at a time. Add baking powder & salt. Add flour 1/2 cup at a time. Add flavorings. Mix on medium low speed for 2 minutes tops. Mix in ½ can of pineapple.
Spread ¼ stick of room temperature butter in bottom of tube pan (not a two part pan, should be solid) Spray pan with cooking spray well including inside flute. Add brown sugar around bottom. Partially drain the remaining pineapple and add to bottom of pan evenly. Press down flat. Fill pan ¾ full with cake batter. Bake for 30 minutes at 350 degrees. Now turn the oven down to 325 degrees and bake for 35-40 more minutes.
Rights: This recipe has a copyright in our Cookbook. You are allowed to use it for personal use only.
