Pineapple Pound Cake

Pineapple Pound Cake
Pineapple Pound Cake. Diana Rattray
  • 105 mins
  • Prep: 15 mins,
  • Cook: 90 mins
  • Yield: 12 Servings
Ratings (35)

This moist, delicious pineapple pound cake is finished with a simple pineapple topping. This cake will be even better the next day!

Store leftover pound cake for 3 to 4 days or refrigerate for up to 7 days. Or wrap slices in foil and place the wrapped slices in a freezer bag. Freeze for up to 6 months.

It's a cold oven pound cake, so avoid preheating the oven. 

What You'll Need

  • 1 can (20 ounces) crushed pineapple, undrained, divided
  • 1/2 cup vegetable shortening
  • 1 cup butter or margarine (2 sticks)
  • 2 cups granulated sugar
  • 6 large eggs
  • 3 cups sifted all-purpose flour, 13 1/2 ounces
  • 1 teaspoon baking powder
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 1/4 cup butter or margarine
  • 1 1/2 cups confectioners' sugar

How to Make It

Do not preheat the oven.

  1. Generously grease and flour a 10-inch tube cake pan.
  2. Put 3/4 cup of undrained pineapple with its juice in a small bowl; set aside.
  3. Drain remaining pineapple and measure 1 cup of drained crushed pineapple; set aside.
  4. In a mixing bowl with the mixer on medium speed, beat the shortening and 1 cup of butter until smooth and creamy, about 2 minutes.
  5. Gradually beat in the sugar and continue beating until the mixture is light and fluffy.
  1. Add the eggs, one at a time, beating after each addition. Do not overbeat.
  2. Combine the flour and baking powder and blend thoroughly.
  3. Add one-third of the dry mixture to the creamed mixture and about half of the milk; blend well. Repeat with another one-third of the flour mixture and the remaining milk; blend well. Beat in the remaining flour mixture until well blended.
  4. Add vanilla and then stir in the 3/4 cup undrained pineapple with juice; blend well.
  5. Pour the batter into the prepared tube cake pan.
  6. Place the cake in the unheated oven. Turn the oven to 325° F and bake for 1 1/2 hours, or until a long wooden pick comes out clean when inserted into the center. 
  7. Let the cake stand for few minutes in the pan on a rack.
  8. Run a knife around edge of the pan to loosen and remove cake carefully to a rack.
  9. Combine 1/4 cup of butter, confectioners' sugar, and the remaining 1 cup drained pineapple. Pour the pineapple sauce over the cake while it is still hot.

Tips for Making Pound Cake

  • For best results, have ingredients at room temperature before starting. 
  • When you beat each egg into the batter, beat until the yellow yolk is no longer visible in the batter before adding the next egg.
  • Wrap and store a pound cake for 3 to 4 days or refrigerate for up to 7 days. For longer storage, wrap the cake and freeze for up to 6 months.

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