Pineapple Pound Cake
Cook time: 
Total time: 
Serves: 16 servings
  • Pound Cake
  • 1 cup butter, softened
  • ½ cup butter-flavored shortening
  • 3 cups granulated sugar
  • 5 eggs
  • 3 cups flour
  • ½ tsp baking powder
  • 4 Tbsp SACO Cultured Buttermilk Blend
  • ¾ cup water 8oz can crushed pineapple, drained
  • ½ cup English walnuts, chopped
  • 1 tsp vanilla
  • 1 tsp pineapple flavoring
  • Glaze
  • 2 Tbsp lemon juice
  • ½ cup pineapple jam
  • 1 cup powdered sugar
  1. Pound Cake
  2. Preheat oven to 325°F.
  3. Grease and flour a Bundt pan. In a mixing bowl, cream butter, shortening and sugar until fluffy.
  4. Add eggs one at a time, beating well after each addition.
  5. In a separate bowl sift flour, baking powder and Saco Cultured Buttermilk Blend.
  6. Add dry ingredients alternately with water to creamed mixture.
  7. Stir in pineapple, English walnuts and flavorings. Spoon batter into prepared pan.
  8. Bake 90 minutes or until toothpick inserted in middle of cake comes out clean.
  9. Cool cake in pan 10 minutes. Remove from pan and cool completely on a wire rack
  10. Glaze
  11. Combine lemon juice and jam in a small pan.
  12. Cook over low heat stirring constantly.
  13. Cook until jam melts. Stir in powdered sugar.
  14. Spread over top of cake.
  15. Allow to cool completely. S
  16. tore in airtight container.
  17. If desired, garnish with pineapple slices and marachino cherries.
Nutrition Information
Calories: 524 Fat: 22g Saturated fat: 10g Trans fat: 1g Carbohydrates: 75g Sugar: 55g Sodium: 159mg Fiber: 1g Protein: 7g Cholesterol: 94mg
Recipe by SacoFoods at