Pineapple Pound Cake

Cassie *


This pound cake is wonderful.Very moist and tender. The pineapple sauce you drizzle over the top really makes it pop with flavor. I have made this cake numerous times in the past, and always gets raves. I always add some coconut to the top also. I have also garnished with marachino cherries to give it some pop of color. Decorate how ever you prefer, or not at's delicious just as is.

My photo's

★★★★★ 8 votes
10 - 12, depending how sliced
20 Min
1 Hr 30 Min


1 can(s)
(20 ounces) crushed pineapple, undrained, divided
1/2 c
vegetable shortening
1 c
butter or margarine (2 sticks)
2 c
granulated sugar
large eggs
3 c
sifted all-purpose flour
1 tsp
baking powder
1/4 c
1 tsp
vanilla extract


1/4 c
butter, melted
1 -1 /2 c
confectioners' sugar
1 c
saved, drained pineapple

How to Make Pineapple Pound Cake


  • 1Put 3/4 cup of undrained pineapple with its juice in a small bowl; set aside.

    Drain remaining pineapple and measure 1 cup of drained crushed pineapple; set aside.
  • 2Cream shortening, butter, and sugar. Add eggs, one at a time, beating thoroughly after each addition.
  • 3Sift flour and baking powder together; add to creamed mixture, 1 large spoonful at a time, alternately with milk.
  • 4Add vanilla; stir in 3/4 cup undrained pineapple with juice and blend well.
  • 5Pour batter into a well greased and floured 10-inch tube pan.

    Place in cold oven. Turn oven to 325° and bake for 1 1/2 hours, or until top springs back when touched lightly with finger.
  • 6Let pineapple pound cake stand for few minutes in pan. Run knife around edges to loosen and remove pineapple cake carefully to a rack.
  • 7. Combine butter, confectioners' sugar, and about 1 cup drained pineapple.

    Pour pineapple sauce over cake while still hot. Sprinkle some coconut over cake if desired.
  • 8Enjoy!

Printable Recipe Card

About Pineapple Pound Cake

Course/Dish: Cakes, Fruit Desserts
Main Ingredient: Fruit
Regional Style: American
Hashtags: #coconut, #pineapple, #pound