Pineapple Supreme Pound Cake recipe

This is a large cake that has a delicate, but firm, texture. It is a pretty cake for special occasions.

1 cup (2 sticks) butter
2 3/4 cups granulated sugar
3 cups flour, sifted
1 teaspoon baking powder
1 teaspoon butter flavoring
Yellow food coloring
1/2 cup shortening
6 large eggs
1 1/2 cups crushed pineapple
3 teaspoons vanilla extract
1 1/2 teaspoons pineapple flavoring

Cream shortening, butter and sugar. Add eggs, one at a time, beating thoroughly after each one. Sift flour with baking powder; add alternately with pineapple and juice. Add flavorings and food coloring. Pour batter into greased and floured Bundt or tube pan. Place in cold oven. Set oven at 350 degrees F and bake for approximately 1 1/2 hours. Remove cake from pan. For best results, make Pineapple Supreme Cake Topping ahead of time and apply to cake when it comes out of oven warm.

Pineapple Supreme Cake Topping:
1 cup crushed pineapple
1 1/2 cups confectioners' sugar
1/2 cup butter
6 whole maraschino cherries

Bring all ingredients except cherries to a simmer for 3 to 4 minutes. Apply to cake using cherries to decorate.