Pound Cake - Pineapple Pound Cake

» Batter

  • 4 Eggs
  • 1 tsp. "Adams Best" Vanilla
  • 1 tsp. Adams Butter Flavoring
  • 1/2 tsp. Adams Pure Pineapple Extract
  • 1/2 tsp. Adams Yellow Food Color
  • 3 cups Flour, sifted
  • 1/2 tsp. Salt
  • 1 tsp. Soda
  • 1/2 tsp. Baking Powder
  • 2/3 cup Buttermilk
  • 1/3 cup Crushed Pineapple, drained
  • 1/2 cup Pecans, chopped (optional)
  • 1 cup Shortening
  • 2 cup Sugar
Preheat oven to 325 degrees. Cream shortening and sugar. Add eggs one at a time. Add Adams Flavors and Yellow Food Color. Mix well. Sift flour, salt, soda, and baking powder together; add alternately with buttermilk. Fold in crushed pineapple and pecans; blend well. Pour into 10" stem pan (or two 8" x 4" loaf pans) that has been greased and dusted with flour. Bake at 325 degrees for approximately 1 hour and 20 minutes, or until toothpick inserted in center comes out clean. Do not over bake. Remove cake from pan while still hot, and brush on icing with a pastry brush covering top and sides.

» Icing

  • 1 cup Sugar
  • 1/2 cup Pineapple Juice (from drained Pineapple)
  • 1/4 cup Crushed Pineapple
  • 1/2 tsp. "Adams Best" Vanilla
  • 1/2 tsp. Adams Butter Flavoring
  • 1/2 tsp. Adams Pure Pineapple Extract
Combine sugar, pineapple juice, crushed pineapple, Adams Flavors and bring slowly to a boil, stirring constantly. Let boil one minute, then apply to cake while still hot. Archives

» photo

pineapple pound cake

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