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


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.

About this Recipe

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