Pineapple Pound Cake

Valerie Johnson


This pound cake doesn't last long - it's delicious. Be sure not to pre-heat the oven, it changes the outcome of the cake.

Found recipe in the Chattanooga Times sometime in the 1980's


★★★★★ 7 votes

15 Min
1 Hr 30 Min


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do not pre-heat oven
1/2 c
1/2 lb
butter, softened
6 large
eggs (room temp)
3 c
sifted, all purpose, flour
2 1/2 c
1 tsp
baking powder
1/4 c
milk (room temp)
1 tsp
3/4 c
undrained crushed pineapple & juice


1/4 c
butter, softened
1 1/2 c
powdered sugar
1 c
crushed pineapple

How to Make Pineapple Pound Cake


  • 1Cream shortening, butter and sugar until light and fluffy
  • 2Add eggs one at a time, beating thoroughly after each addition
  • 3Add flour, sifted with baking powder, alternately with milk
  • 4Add vanilla, stir in 3/4 cup pineapple and juice - blend well
  • 5Pour batter into well greased and floured 10" tube pan. Do not use a bundt pan or small tube pan, this makes a tall cake.
  • 6Place in COLD oven, turn oven to 325 degrees.
  • 7Bake 1 1/2 hours. Cool in pan 10 minutes. Remove from pan, glaze while cake is still warm.
  • 8GLAZE
    Combine 1/4 cup butter, 1 1/2 cup powdered sugar and 1 cup pineapple, pour over cake while hot.

Printable Recipe Card

About Pineapple Pound Cake

Course/Dish: Cakes
Other Tag: Quick & Easy

Show 32 Comments & Reviews

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