Prep Time 40m
Cook Time 85m
Ready Time 180m
Yield 12 to 16 servings

  • Pillsbury™ Baking Spray with Flour
  • 1 (20 oz.) can crushed pineapple, juice reserved
  • 1 cup Crisco® Butter Flavor All-Vegetable Shortening
  • OR 1 cup Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • 2 1/3 cups sugar
  • 6 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 3 1/3 cups Pillsbury BEST™ All Purpose Flour
  • 1/2 teaspoon salt
  • 1 cup heavy cream
  • 2 1/3 cups powdered sugar
  • 1 tablespoon Crisco® Butter Flavor All-Vegetable Shortening
  • OR 1 tablespoon Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
Preparation Directions
  • Step 1Heat oven to 325°F. Spray a 10-inch tube pan or 10-inch (12-cup) fluted tube pan with flour no-stick cooking spray.
  • Step 1Drain pineapple at least 15 minutes, reserving 1⁄4 cup juice for glaze.
  • Step 2Combine shortening and sugar in bowl of electric mixer; beat at high speed, scraping sides of bowl frequently, 15 minutes.
  • Step 3Reduce speed to low. Add eggs, 1 at a time, beating well after each addition. Add pineapple and vanilla. Beat until blended.
  • Step 4Combine flour and salt in medium bowl; add to shortening mixture alternately with heavy cream, beginning and ending with flour mixture, beating after each addition until well blended. Spoon into prepared pan.
  • Step 5Bake 1 hour 25 minutes to 1 hour 30 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes before removing from pan. Place cake, fluted side up for Bundt cake or upside-down for tube cake, on wire rack. Cool completely. Place cake on serving plate.
  • Step 1Combine powdered sugar, reserved 1⁄4 cup pineapple juice and 1 tablespoon shortening in bowl of electric mixer; beat until glaze is of medium-thick consistency. Spread or spoon over top of cake, letting excess glaze run down side.
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