Pineapple Pound Cake
A moist and flavorful pineapple pound cake featuring the tropical sweetness of pineapple and vanilla. Its rich texture and tender crumb make it perfect for dessert or tea-time treats. Suitable for gatherings, holidays, or anytime you crave a comforting, fruity baked good.
Ingredients
Instructions
- Cream together the shortening, margarine or butter, and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Sift together the all-purpose flour and baking powder.
- Add the flour mixture alternately with the milk, a teaspoon at a time, mixing well after each addition.
- Stir in vanilla extract, undrained pineapple with juice, and blend thoroughly.
- Pour the batter into a well-greased and floured 10-inch tube pan.
- Place the pan in a cold oven and bake at 325°F (160°C) for 1 1/2 hours or until the top springs back when lightly touched.
- Remove from oven and let stand for a few minutes, then run a knife around the edge and carefully remove the cake to a cooling rack.
- Combine topping ingredients and pour over the hot cake while still warm.
Tips & Substitutions
For a lighter texture, you can substitute half the shortening with applesauce. When creaming the fats and sugars, ensure they are at room temperature for better incorporation. If you prefer a tropical twist, consider adding a splash of coconut extract. To avoid overmixing, alternate wet and dry ingredients carefully and mix just until combined.
Serving Suggestions
This Pineapple Pound Cake is perfect on its own, but it pairs beautifully with whipped cream or a scoop of vanilla ice cream for a delightful dessert. You can also serve it alongside fresh fruit or a fruit compote for added flavor. For a drink pairing, try serving it with iced tea or a refreshing fruit punch.
Storage & Reheating
Store any leftover Pineapple Pound Cake in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and freeze for up to three months. To reheat, simply slice and warm in the microwave for 10-15 seconds or enjoy it at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Pineapple Pound Cake contains roughly 645 calories, with 4g protein, 118g carbohydrates, and 4g fat. It is a good source of calcium (18% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple, but make sure to finely chop it and include the juice for moisture. Keep in mind that fresh pineapple may alter the cake's texture slightly, so adjust the baking time accordingly to ensure it cooks through.
How can I make this cake gluten-free?
To make a gluten-free version of Pineapple Pound Cake, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure that the blend contains xanthan gum or add it separately to achieve a similar texture to traditional flour.
What can I use if I don't have shortening?
If you don't have shortening, you can use an equal amount of unsalted butter or coconut oil as a substitute. Both will add richness to the cake, but keep in mind that using butter will yield a slightly different flavor and texture compared to shortening.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).