Pineapple Pound Cake
This pineapple pound cake straight outta the Hopewell Heritage Cookbook is just the dreamiest dessert you could bring to any get-together. Trust me, your friends and family will be mighty impressed!
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Servings: 10
Ingredients
Cake:
- 3 cups all-purpose flour
- 1 cup softened unsalted butter
- 1/2 cup shortening
- 1 tsp baking powder
- 2 3/4 cups granulated sugar
- 4 room temperature eggs*
- 1/2 cup buttermilk
- 1 cup crushed pineapple from an 8-ounce can, drained, but save the juice!
- 1 tsp vanilla extract
Glaze:
- 2 tbsp melted unsalted butter
- 2 cups powdered sugar
- 1/4 cup of that reserved pineapple juice
- 1/2 tsp vanilla extract
Instructions
- First, preheat your oven to 325°F. Grab a 9-inch bundt cake pan, give it a good spray with nonstick cooking spray, and set it aside for later.
- In a medium-sized bowl, go ahead and mix together the flour and baking powder. Then, set that aside too.
- Now, in a standing mixer or a large mixing bowl, cream the butter, shortening, and sugar until they’re all nice and cozy together.
- Add those eggs one at a time, giving each one a good 30-second beating on high speed.
- Time for a lil’ dance between the flour mixture and buttermilk – add them to the mix, alternating between the two and stirring just a bit in between.
- Next, toss in the pineapple and vanilla extract, and give it a gentle beat until everything’s evenly combined.
- Pour that lovely batter into your prepared bundt pan and bake it for 75-85 minutes. You’ll know it’s done when a toothpick comes out with just a few moist crumbs. Let it cool for 10 minutes, then flip it out onto a wire rack to cool completely.
- Finally, whisk up all those glaze ingredients until smooth as silk, and drizzle it right over the top of your cooled cake.
