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


★★★★★ 8 votes

15 Min
1 Hr 30 Min


  • ·
    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


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

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