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Pineapple Pound Cake

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  • 1 (20 ounce) can crushed pineapple in syrup
  • 1/2 cup butter, softened
  • 2 cups granulated sugar
  • 6 eggs
  • 3 cups sifted all-purpose flour
  • 1 teaspoon baking powder
  • 2 teaspoons vanilla extract

Pineapple Glaze

  • 1 cup confectioners' sugar
  • 3 tablespoons reserved pineapple syrup


  1. Cake: Drain pineapple, reserving pineapple and syrup separately.
  2. In large mixing bowl, cream butter and sugar at high speed until light and fluffy.
  3. Add eggs, one at a time, beating well, after each addition.
  4. Reduce speed to low, add flour and baking powder.
  5. Stir in pineapple, 1/4 cup syrup and vanilla extract, mixing well.
  6. Pour into well greased and floured 10-inch tube pan.
  7. Bake at 325 degrees F for 1 1/2 hours.
  8. Let cool 10 minutes (in pan) or wire rack. Loosen cake with spatula.
  9. To serve, drizzle with Pineapple Glaze.
  10. Pineapple Glaze: Beat sugar and pineapple syrup in a small bowl until well blended.