Food

Pineapple Pound Cake

  • By Dorothy C. Phillips
  • Photography by Matt Hulsman

This pineapple pound cake from the Hopewell Heritage Cookbook is the perfect sweet treat for any gathering.

pineapplepoundcake

Pineapple Pound Cake

  • 1 cup butter
  • ½ cup shortening
  • 2¾ cups sugar
  • 6 eggs
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ cup milk
  • ¾ cup crushed pineapple, drained
  • 1 teaspoon vanilla

Cream together butter, shortening, and sugar. Add eggs, one at a time, beating well after each addition. Sift together flour and baking powder. Add flour mixture alternately with milk. Add pineapple and vanilla. Mix well. Pour into a 10-inch, greased, floured tube pan. Bake at 325°, checking after 1 hour and 10 minutes. Cake is done when it begins to pull away from the pan and turns golden brown. Turn out immediately, add warm topping, and cover. The cake is better after it sits for a couple of days.

Topping:

  • 1½ cups powdered sugar
  • 1 cup crushed pineapple, undrained
  • ¼ cup butter

Combine ingredients, heat, and pour over warm cake.

To order a copy of Hopewell Heritage Cookbook, call the church office at (704) 875-2291. Cookbooks are $14.95, plus shipping.

Additional recipes from Hopewell Heritage Cookbook that appeared originally with this one:
Chicken Salad
Vegetable Meat Loaf
Hopewell’s Yeast Rolls

This entry was posted in April 2012, Recipes. Bookmark the permalink.

4 Responses to Pineapple Pound Cake

  1. Teresa Arnold says:

    This is absolutely WONDERFUL!

  2. Jean Mehaffey Leonard says:

    This looks absolutely delicious! I will definitely try it.

  3. Ms. Gina B. says:

    This cake will may you hurt yourself !!!!!

  4. Lynda Bass says:

    This is the BEST pound cake ever!

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