Pineapple Pound Cake

pineapple pound cake
Diana Rattray
Prep: 15 mins
Cook: 90 mins
Total: 105 mins
Servings: 12 servings
Nutrition Facts (per serving)
550 Calories
26g Fat
75g Carbs
6g Protein
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Nutrition Facts
Servings: 12
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 cake delivers pineapple flavor two ways: Crushed pineapple and juice go into the batter, and the creamy topping contains more crushed pineapple.

The cake will be even better the next day, so make it a day before you plan to serve it, if possible.

This is a cold oven pound cake, so don't preheat the oven.


  • Oil or shortening (for greasing pan)
  • 3 cups all-purpose flour (13 1/2 ounces), plus more for pan
  • 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
  • 1 teaspoon baking powder
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups confectioners' sugar

Steps to Make It

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

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

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

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

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

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

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

  8. Add one-third of the dry mixture to the creamed mixture and about half of the milk; blend well. Repeat with another third of the flour mixture and the remaining milk; blend well. Beat in the remaining flour mixture just until well blended.

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

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

  11. Place the cake in the unheated oven. Turn on the oven to 325 F and bake for 1 1/2 hours (do not preheat), or until a long wooden pick comes out clean when inserted into the center. 

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

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

  14. Combine 1/4 cup of butter, the confectioners' sugar, and the remaining 1 cup drained pineapple. Pour the pineapple sauce over the cake while it is still hot.


  • 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 for a good rise.

  • When you beat each egg into the batter, beat until the yellow yolk is no longer visible before adding the next egg.

  • Wrap and store a pound cake at room temperature for 3 to 4 days or refrigerate for up to 7 days. For longer storage, wrap the untopped cake and freeze for up to 6 months.