Pineapple Pound Cake with Pineapple Glaze

Cake
½ cup shortening
1 cup butter, room temperature
2 ¾ cup sugar
6 eggs
3 cup flour
1 teaspoon baking powder
1 teaspoon vanilla
¼ cup milk
¾ cup crushed pineapple, undrained
Preheat the oven to 350 degrees. Spray tube pan with cooking spray. Set aside.
Cream shortening, butter and sugar until light and fluffy. Add eggs one at a time, beating well after each egg. Add flour, baking powder, vanilla and milk. Mix well. Stir in the crushed pineapple. Pour batter into the prepared pan. Bake for 1 hour and 15 minutes.
Glaze
¼ melted butter
1 ½ cup powdered sugar
1 cup crushed pineapple, drained
Combine butter and powdered sugar; mix well until smooth. Stir in pineapple.
Once the cake is finished baking; allow it to cool for 10-15 minutes in the pan. Then invert onto a serving plate and drizzle with the pineapple glaze.
This was the first cake I remember making as a teenager. I have a fond memory of my dad helping me to make it and he asked me if we had cream. I said no dad, we need to cream the butter and sugar. Not add cream. This memory always brings a smile to my face. I hope you would consider making it for your family.
Blessings,
Terri

[@bettycook9536]

Delicious looking cake ❤