Hawaiian Pound Cake
Hawaiian Pound Cake recipe
pineapple, canned, crushed
Drain pineapple and reserve the juice.
Cream shortening and sugar; add eggs (one at a time).
Add cake flour, vanilla, butternut flavoring, coconut and pineapple.
Bake in a 10 inch tube pan for 1 hour and 25 minutes at 325℉ (160℃).
Icing: 2 cup sifted powdered sugar and juice from canned pineapple.
Mix well with mixer.
Pour over hot cake while still in pan.
Or drizzle with chocolate sauce.