Pineapple Pound Cake

Cakes, Pound Cakes, Southern Desserts

If you’re a pound cake lover then you’re sure to go ga-ga for this pineapple pound cake. It’s rich, juicy, fresh, and perfect for your next gathering!


We can’t stop with our pound cakes around here.

So far we’ve shown you the Chocolate Sour Cream Pound Cake.

Then the Whipping Cream Pound Cake.

Then the Brown Sugar Pound Cake.

And last but SURELY not least, the Cream Cheese Pound Cake.

This all just proves one thing.

There ain’t no right way or just one way to make a pound cake.

Pound cake recipes abound in the good ole South. We love the richness and versatility of the pound cake and enjoy experimenting with a variety of tempting flavors.

You may also love our homemade pineapple ice cream if you love a good ice cream! Or pecan pralines if are a pecan lover.

If you’ve got any leftover pineapple and are feeling dippy, try this pineapple cheeseball for a sweet and savory cheese dip.

How Far In Advance You Can Make A Pound Cake

Another wonderful thing about pound cakes is that you can enjoy them now or later. Store your pound cake in an airtight sealed container for several days.

Serving it with a hot chocolate or caramel sauce drizzled over the top makes a bold statement as well!

Pound cakes are typically cooked in a bundt pan – or less frequently a tube pan – and thus can even be called a bundt cake.

But you can make different types of cakes in a bundt pan so the lesson is… not everything cooked in a bundt pan is a pound cake. 🙂

Can You Freeze This Pineapple Pound Cake?

You can wrap your cake with plastic wrap and foil, then refrigerate up to seven days or keep frozen up to six months.

For best results, always thaw your pound cake on the counter without unwrapping.

Then it is delicious served alone or can be highlighted with your favorite topping or glaze.

This makes it perfect for bringing out on future occasions when time is limited or you have company dropping by later.

It is a nice alternative to starting a dessert from scratch or buying a sweet treat from the store.

The Crusty Top On A Poundcake

Pound cakes can have cracked tops because the batter is so dense. The outside of the cake cooks first, which can make the batter to rise up and crack in the middle.

If you ask most Southerners, they will tell you that is their favorite part. You can catch many a pound cake lover cutting the top off and munching down on that crispy decadent top.

My great grandmother was diabetic but made (and never ate) the most delicious pounds cakes you could imagine. They all had that crunchy, crispy top that the family would fight over.

If they could get away with it, they would take a knife and cut the top off, eat it first, then finish the rest later!!

pineapple pound cake on cake stand baked in a bundt pan

A Pineapple Pound Cake You’ll Make Time And Time Again

Here are the basics of how to make this scrumptious pineapple pound cake.

Ingredients For The Pineapple Pound Cake

  • 1/2 cup Crisco shortening
  • 3 cups sugar
  • 3 cups plain flour
  • 1/2 tsp salt
  • 9 large eggs
  • 1 (16 oz.) can crushed pineapple (in its own juice or with syrup)

And now, here’s how to whip up this pound cake with pineapple flavor.

Directions For The Pineapple Pound Cake

  1. Cream shortening and sugar in a large bowl using an electric mixer.
  2. Add eggs one at a time, stirring after each one.
  3. Add the flour and salt, and stir until well blended.
  4. Stir in the crushed pineapple. Mix until thoroughly combined.
  5. Pour batter into prepared bundt or tube pan that is greased and floured.
  6. Bake at 300° for 1.5 hours.

You can serve this cake warm with your favorite drizzle or let it cool completely, then slice it up to serve with light summer fare or your favorite picnic foods.

Regardless of how you “slice” it, this delightful cake infused with refreshing, juicy pineapple flavor will give any meal a tropical flair!

Maybe add some light and fluffy whipped topping. Who doesn’t love a big dollop of strategically placed cool whip on a large slice of a “right out of the oven” pound cake, topped with fresh fruit?

Make mine pineapple please!


This recipe was first published in Cancer Freeze: Cookin’ For A Cure. Printed with permission.

Pineapple Pound Cake

If you're a pound cake lover then you're sure to go ga-ga for this pineapple pound cake. It's rich, juicy, fresh, and perfect for your next gathering!
No ratings yet
Prep Time 30 mins
Cook Time 1 hr 30 mins
Total Time 2 hrs
Course Dessert
Cuisine American, Southern
Servings 16
Calories 354 kcal

Ingredients
  

  • 1/2 cup Crisco shortening
  • 3 cups sugar
  • 3 cups plain flour
  • 1/2 tsp salt
  • 9 large eggs
  • 1 can crushed pineapple 16 oz.-In its own juice or with syrup

Instructions
 

  • Preheat oven to 300 degrees. Grease and flour a bundt or tube pan.
  • Cream shortening and sugar in large bowl in a large bowl using an electric mixer.
  • Add eggs, one at a time, stirring after each one.
  • Add flour and salt, and stir until well blended.
  • Stir in the pineapple. Mix until thoroughly combined.
  • Pour batter into your prepared pan.
  • Bake at 300F for 1.5 hours.

Nutrition

Calories: 354kcalCarbohydrates: 61gProtein: 7gFat: 10gSaturated Fat: 3gCholesterol: 119mgSodium: 47mgPotassium: 113mgFiber: 1gSugar: 43gVitamin A: 190IUVitamin C: 3mgCalcium: 27mgIron: 2mg
Keyword bundt cake, pound cake
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8 Comments

  1. I’m curious how fluffy this cake is as there’s no leavener in this recipe. Any feedback on this?

  2. Easyladys

    If you like pound cake, you’re going to love this light pineapple brown sugar pound cake. We loved the sweet and tartness from the pineapples. Serve with a dollop of whipped cream and it’s a lovely dessert. Add the flour mixture alternately with the milk, beginning and ending with the flour. Add the vanilla and combine.

  3. Sounds delicious. Do you strain the pineapples first?

  4. Does this cake need to be refrigerated?

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