Southern Pineapple Pound Cake
A moist, flavorful pineapple pound cake with rich buttery and sweet pineapple flavors, perfect for gatherings or as a delightful dessert for pineapple lovers.
Ingredients
Instructions
- Cream together the shortening, butter, and sugar.
- Add eggs one at a time, beating well after each addition.
- Sift together the dry ingredients (flour, baking powder, salt).
- Add the dry ingredients to the mixture one spoon at a time, alternating with the milk and vanilla.
- Stir in the crushed pineapple until well blended.
- Pour the batter into a greased large pan.
- Place the pan in a cold oven and set the temperature to 325°F.
- Bake for 1 1/2 hours or until the top springs back when lightly pressed.
- Let the cake stand a few minutes, then run a knife around the edge.
- Carefully remove the cake and place on a rack to cool.
- Combine 1/4 cup butter, 1 1/2 cups confectioners sugar, and 1 cup drained pineapple to make the glaze.
- Pour the glaze over the hot cake.
Tips & Substitutions
For a richer flavor, consider using all butter instead of shortening, or a mix of both. You can substitute crushed pineapple with finely chopped peaches or apples if desired. Ensure all ingredients are at room temperature for better mixing. If the cake browns too quickly, cover it with foil to prevent over-baking.
Serving Suggestions
Serve this Southern Pineapple Pound Cake warm or at room temperature, drizzled with the glaze for added sweetness. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a delightful twist, enjoy it alongside a slice of Irish Brown Soda Bread(Aran Donn Soide Gaelach) for a hearty dessert table.
Storage & Reheating
Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. To reheat, warm individual slices in the microwave for 10-15 seconds or in the oven at 300°F until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Southern Pineapple Pound Cake contains roughly 876 calories, with 6g protein, 56g carbohydrates, and 56g fat. It is a good source of iron (17% of the Daily Value) and protein (13% of the Daily Value). Note that it is relatively high in sodium, at 749mg per serving (33% 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 make this cake ahead of time?
Yes, this cake can be made a day in advance. Allow it to cool completely, then wrap it tightly in plastic wrap and store it at room temperature. The flavors will meld beautifully overnight, making it even more delicious.
What can I use instead of crushed pineapple?
If you want a different flavor profile, you can use crushed peaches or applesauce as a substitute for crushed pineapple. Just make sure the consistency is similar to maintain the cake's moisture.
How do I know when the cake is done baking?
The cake is done when the top springs back lightly when pressed and a toothpick inserted in the center comes out clean. Keep an eye on it during the last 15 minutes of baking to avoid overcooking.
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).