Pineapple Pound Cake

pineapple pound cake
Diana Rattray
  • Total: 105 mins
  • Prep: 15 mins
  • Cook: 90 mins
  • Yield: 12 servings
Nutritional Guidelines (per serving)
550 Calories
26g Fat
75g Carbs
6g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 12 servings
Amount per serving
Calories 550
% Daily Value*
Total Fat 26g 33%
Saturated Fat 7g 33%
Cholesterol 79mg 26%
Sodium 675mg 29%
Total Carbohydrate 75g 27%
Dietary Fiber 3g 10%
Protein 6g
Calcium 115mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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 it 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. 


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

Steps to Make It

  1. Do not preheat the oven.

  2. Generously grease and flour a 10-inch 1-piece tube cake pan or Bundt pan.

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

  4. Drain remaining pineapple and measure 1 cup of drained crushed pineapple; set aside.

  5. In a mixing bowl with an electric mixer, beat the shortening and 1 cup of butter until smooth, about 2 minutes.

  6. Gradually beat in the sugar and continue beating until the mixture is light and fluffy, or about 3 to 4 minutes.

  7. Add the eggs, one at a time, beating after each addition. Do not overbeat.

  8. In a separate bowl, combine the flour and baking powder and blend thoroughly.

  9. 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 just until well blended.

  10. Add the vanilla extract and then stir in the reserved 3/4 cup of undrained pineapple with juice; stir to blend.

  11. Pour the batter into the prepared tube cake pan.

  12. 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. 

  13. Let the cake stand for about 5 minutes in the pan on a rack.

  14. Run a knife around edge of the pan to loosen and then carefully remove the cake to a rack.

  15. 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. If the eggs are cold, place them in a bowl of hot tap water and let them stand for 4 to 5 minutes.  

  • When creaming the butter and sugar, beat for about 3 to 4 minutes, or until very light and fluffy. This pound cake includes some baking powder, but it also depends on the air you beat into the fat and sugar.

  • 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 unfrosted cake and freeze for up to 6 months.