Pineapple Pound Cake

pineapple pound cake
Diana Rattray
  • 105 mins
  • Prep: 15 mins,
  • Cook: 90 mins
  • Yield: 12 servings
Ratings (55)

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. 

What You'll Need

  • 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

How 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.
  1. Add the eggs, one at a time, beating after each addition. Do not overbeat.
  2. In a separate bowl, combine the flour and baking powder and blend thoroughly.
  3. 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.
  4. Add the vanilla extract and then stir in the reserved 3/4 cup of undrained pineapple with juice; stir to blend.
  5. Pour the batter into the prepared tube cake pan.
  6. 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. 
  7. Let the cake stand for about 5 minutes in the pan on a rack.
  8. Run a knife around edge of the pan to loosen and then carefully remove the cake to a rack.
  9. 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.


Nutritional Guidelines (per serving)
Calories 550
Total Fat 26 g
Saturated Fat 7 g
Unsaturated Fat 11 g
Cholesterol 79 mg
Sodium 675 mg
Carbohydrates 75 g
Dietary Fiber 3 g
Protein 6 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)