Pineapple Pound Cake

pineapple pound cake
Diana Rattray
Ratings (60)
  • Total: 105 mins
  • Prep: 15 mins
  • Cook: 90 mins
  • Yield: 12 servings
Nutritional Guidelines (per serving)
550 Calories
26g Fat
75g Carbs
6g Protein
(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. 

Ingredients

  • 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

Do not preheat the oven.

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

Put 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.

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

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

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

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

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.

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

Pour the batter into the prepared tube cake pan.

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. 

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

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

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.