Pineapple Supreme Pound Cake 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.