Pineapple Pound Cake
¼ cup canola oil
1 ¼ cups of butter (not margarine)
2 ¾ cups sugar
3 cups all-purpose flour
½ teaspoon salt
1 teaspoon baking powder
¼ cup milk
1 teaspoon vanilla extract (I use Spice Island brand)
¾ cup crushed pineapple, un-drained
Cream butter, oil, and sugar until light and fluffy. Add eggs one at a time, beating well after each. Add in vanilla extract. Combine flour, salt, and baking powder. Add the flour mixture to the creamed mixture alternately with milk. Stir in crushed pineapple.
Line the bottom only of a 10-inch tube pan with waxed paper. Pour the batter into the pan and smooth.
Place in a cold oven and set temperature to 325 degrees. Bake one hour and 15 minutes. Cool completely. Glaze and decorate as desired.
¼ cup melted butter
1 ½ cups powdered sugar
1 cup drained crushed pineapple
Combine the melted butter and the powdered sugar. Slowly add enough pineapple juice to make a glaze. Drizzle over the cake. Top the cake with the drained, crushed pineapple or pineapple rings (if desired).