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Pineapple Supreme Pound Cake

This is a large cake that has a delicate, but firm, texture. It is a pretty cake for special occasions.



  • 1 cup (2 sticks) butter
  • 2 3/4 cups granulated sugar
  • 3 cups flour, sifted
  • 1 teaspoon baking powder
  • 1 teaspoon butter flavoring
  • Yellow food coloring
  • 1/2 cup shortening
  • 6 large eggs
  • 1 1/2 cups crushed pineapple
  • 3 teaspoons vanilla extract
  • 1 1/2 teaspoons pineapple flavoring

Pineapple Supreme Cake Topping

  • 1 cup crushed pineapple
  • 1 1/2 cups confectioners' sugar
  • 1/2 cup butter
  • 6 whole maraschino cherries


For best results, make Pineapple Supreme Cake Topping ahead of time and apply to cake when it comes out of oven warm.

  1. Pineapple Supreme Cake Topping: Bring all ingredients except cherries to a simmer for 3 to 4 minutes.
  2. Apply to cake using cherries to decorate.
  3. Cake: Cream shortening, butter and sugar.
  4. Add eggs, one at a time, beating thoroughly after each one.
  5. Sift flour with baking powder; add alternately with pineapple and juice.
  6. Add flavorings and food coloring.
  7. Pour batter into greased and floured Bundt or tube pan.
  8. Place in cold oven.
  9. Set oven at 350 degrees F and bake for approximately 1 1/2 hours.
  10. Remove cake from pan.

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