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Mom’s Recipe – Pineapple Pound Cake (cold oven cake)

Ingredients:

  • 2 sticks butter
  • ½ cup shortening
  • 2-¼ cups sugar
  • 6 lg. eggs
  • 1 tsp. baking powder
  • ¼ cup milk
  • 1 tsp. vanilla
  • ¾ cup crushed pineapple (undrained)
  • 3 cups flour, sifted

Grease well, a tube or Bundt pan. Do not preheat the oven. Cream together butter, shortening and sugar. Add eggs, one at a time, beating after each addition. Add the flour (sifted with the baking powder) to the creamed mixture, alternately with the milk. Add vanilla. Stir in the undrained pineapple and blend well. Pour batter into greased pan and place in cold oven. Turn oven to 325 degrees and bake 1-½ -2 hours or until top springs back when touched lightly. Let stand a few minutes before removing from the pan. Glaze while still hot with glaze below.

Pineapple Pound Cake Glaze Ingredients:

  • ¼ cup butter
  • 1-½ cups powdered sugar
  • 1 cup crushed pineapple (drained)

Combine and pour over hot cake.

Written by Michael Myrick

Welcome to my online home since 2004. I blog a bit about my life as it happens, my work as I am permitted, and occasional throwback entries. When I'm not writing new posts, I actively curate this blog, improving the wording or adding new media to old posts, and finally finishing old drafts I've left sitting for years. It is not my intention to be a source of news or content. I don’t have anything to sell, and I’m not trying to get likes/shares/follows. This site is an autobiographical effort - imperfections and all. My life, remembered in my words, my way.

When known, I include credit for photos in the captions. Contact me for photo credit or removal. *Side note: If you make one of my Mother's recipes, I'd be happy to post a photo of the finished product in the corresponding post, and give you full photo credit.

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