Delicious Pineapple Pound Cake Recipe With Frosted Glory

Ahoy there, food lovers! Today, I have a recipe that will have you feeling like you’re on a tropical vacation without ever having to leave your home. Introducing my pineapple frosted pound cake recipe! This recipe is perfect for those who are looking for an easy dessert option that’s deliciously sweet and full of flavor.

Now, I know there are many cake mix recipes out there, but trust me when I say that this cake from scratch beats them all. With its moist texture and perfect crumb, this pineapple pound cake will be a hit at any gathering. The combination of crushed pineapple and vanilla instant pudding mix makes this cake soooo easy to make and adds a lovely pineapple flavor that will make your taste buds dance with joy.

So, whether you’re wanting to bake a cake for a special occasion or just want something sweet to snack on after dinner, my pineapple frosted pound cake is the dessert for you. Shall we proceed to the next section where I explain why you’ll love this recipe? Let’s dive in!

Why You’ll Love This Recipe

Pineapple Frosted Pound Cake
Pineapple Frosted Pound Cake

Folks, if you’re looking for a cake recipe to impress your guests or family, then look no further than this pineapple frosted pound cake. This recipe is simply extraordinary in every way, from its fluffy and buttery texture to its juicy and succulent tropical flavor. So why will you love this recipe? Let me count the ways.

First of all, this pineapple pound cake is incredibly easy to make. You don’t need any fancy ingredients or complicated equipment. All you need are some basic ingredients like cake mix, flour, sugar, eggs, and butter, and of course some juicy crushed pineapples. Even better, you can make it with your loved ones or children and have a great bonding experience.

Secondly, this recipe yields a cake that is both moist and flavorful. The secret lies in the use of canned crushed pineapples which give the cake its juicy and tropical taste. Moreover, we add some vanilla instant pudding mix to the batter which results in an even moister and succulent crumb.

Thirdly, this cake is versatile and can be customized to suit your preferences. You can adjust the sweetness levels by using more or less sugar depending on your taste buds. You can also substitute milk with pineapple juice for a more pronounced pineapple flavor.

Fourthly, this frosted pound cake paired with cream cheese frosting and topped with drained pineapple topping not only looks good but tastes even better. The sweet-cream glaze made from powdered sugar and rum adds a subtle yet sophisticated flavor that elevates this already delicious cake to perfection.

In conclusion, if you love desserts that are easy to make yet taste as though they belong in a five-star restaurant, then this pineapple frosted pound cake recipe should be on your bucket list. With its perfect balance of sweetness and tanginess, this moist and flavorful masterpiece will leave your taste buds yearning for more-probably even multiple slices!

Ingredient List

“Indulge in a Sweet Slice of Heaven”

Let’s take a look at the ingredients you’ll need to make this Pineapple Frosted Pound Cake!

| Quantity | Ingredient |
| ——– | ———- |
| 1 package (16-20 ounce) | Pound Cake Mix |
| 1 package (3.4 ounce) | Vanilla Instant Pudding Mix |
| ½ cup | Pineapple Juice |
| ½ cup | Vegetable Shortening (like Crisco) |
| ½ cup (1 stick) | Butter, softened |
| 1 cup | Granulated Sugar |
| 6 | Large Eggs |
| 2 cups | All-Purpose Flour |
| 1 teaspoon | Baking Powder |
| 1 can (20 ounce) | Crushed Pineapple, drained |

This recipe is incredibly easy to make and requires few ingredients. You can find most of them at your local grocery store, with the exception of the vanilla instant pudding mix. Just make sure to buy unsweetened pineapple juice and not a pineapple juice blend with added sugar.

The Recipe How-To

“The Perfect Pineapple Pound Cake for Summer Parties”

Now that we have gathered all the ingredients we need, it’s time to start making our pineapple frosted pound cake. This is an easy recipe that you can follow to make a delicious cake that is perfect for any occasion. In this section, I will guide you on how to make the cake from scratch.

Making the Cake

Firstly, preheat your oven to 350°F (180°C). Grease and flour a large 10-12 cup Bundt pan.

Next, in a large bowl, mix together the following cake ingredients until well combined:

  • 1 package of yellow cake mix
  • 1 package of vanilla instant pudding mix (3.4 oz)
  • 6 large eggs
  • ½ cup of vegetable shortening (Crisco)
  • 1 cup of pineapple juice
  • ⅓ cup of granulated sugar
  • 1 teaspoon of vanilla extract
  • 1 cup of crushed pineapple, drained

Pour the batter into your prepared bundt pan and smooth out the top with a spatula.

Bake the cake for around 50 minutes or until you can see a golden-brown color on top and toothpick comes out clean when inserted in the middle.

Once done, let your cake cool on wire racks for at least 15 minutes before removing it from the pan.

Making the Glaze

As you are waiting for your cake to cool down, we can start making our cake glaze.

In a small saucepan over low heat, melt together:

  • ¼ cup of unsalted butter, softened
  • ¼ cup of drained crushed pineapple
  • 2 tablespoons of pineapple juice
  • 2 tablespoons of rum (optional)

Cook this mixture for about two minutes while continuously stirring until everything is well combined and smooth.

Remove from heat and then gradually add arounds 1 to 1½ cup of powdered sugar, whisking constantly until the mixture is thickened, but pourable.

Frosting the Cake

Once your cake has completely cooled, pour the glaze over it while it is still in the pan.

You can also make a delicious cream cheese frosting that goes well with this cake recipe:

  • 8 ounces of cream cheese, room temperature
  • ½ cup of unsalted butter, room temperature
  • 3 cups of powdered sugar
  • 1 teaspoon of vanilla extract

In a large mixing bowl, whip together the softened butter and cream cheese until it becomes fluffy around 2-3 minutes. Gradually add in the powdered sugar and vanilla extract until you get the desired consistency and taste.

Get your frosted pound cake from out of the pan then drizzle or spread some frosting over it. Make sure to cover all sides and top!

Serve when ready and enjoy your freshly made pineapple frosted pound cake!

Substitutions and Variations

“Moist and Delicious: Pineapple Frosted Pound Cake”

Now, let’s get creative with some substitutions and variations! Don’t be afraid to experiment and try out new ingredients to make this pineapple frosted pound cake recipe your own.

First off, if you’re not a fan of pineapple, you can swap it out for another fruit like mango, peach, or even cranberry. You can also make a pineapple upside-down cake variation by adding sliced pineapple on the bottom of your bundt pan before pouring in the batter.

If you want to make this cake from scratch instead of using a cake mix, simply substitute the pound cake mix with 2 cups of all-purpose flour, 1 teaspoon of baking powder, and ¾ cup of sugar. For an extra pop of pineapple flavor, add in 1 cup of drained crushed pineapple to the batter.

For a boozier version of this cake, you can make a pineapple rum cake by swapping out 1/4 cup of the pineapple juice with rum. Or for a non-alcoholic twist, you can try making a Pina Colada version by adding coconut flakes to the batter and topping it off with whipped cream and maraschino cherries.

If you’re looking for a gluten-free option, try substituting the all-purpose flour with almond flour or gluten-free all-purpose flour.

Lastly, if you’re in a rush or don’t have all the ingredients on hand, you can easily make a poke cake variation by poking holes into your baked pound cake and pouring in instant vanilla pudding mixed with canned pineapple on top. It’s quick, easy and still absolutely delicious!

The possibilities are endless with this recipe. So don’t be afraid to experiment and find your perfect pineapple frosted pound cake variation!

Serving and Pairing

“A Tropical Twist on Classic Pound Cake”

Now that you’ve successfully made the most delicious pineapple frosted pound cake, it’s time to enjoy it! This cake is perfect for a variety of occasions – serve it during a family gathering, bring it to a potluck dinner or just enjoy it with a cup of tea on a lazy afternoon.

Pair this cake with a tropical drink such as a pina colada or rum punch to enhance the pineapple flavor. For those who enjoy a bit of fizz, try serving it alongside a glass of sparkling wine or champagne.

For an extra twist, you could also serve this cake with homemade whipped cream and fresh fruit. The combinations are really endless!

If you’re feeling adventurous, try out some other British desserts such as carrot cake or hummingbird cake to add an interesting twist to your meal. You could even try serving this cake as part of a dessert platter alongside some other sweet treats.

No matter how you decide to serve it, one thing is for sure – this pineapple frosted pound cake will be a crowd-pleaser and is sure to make any meal more enjoyable.

Make-Ahead, Storing and Reheating

“Take a Bite and Escape to the Tropics”

As much as I love the taste of freshly baked pineapple frosted pound cake, sometimes we need to plan ahead for special occasions or simply because we want to have some on hand. Fortunately, this cake is great for making ahead and storing.

To make it ahead of time, just bake the cake and let it cool completely before frosting it. Once frosted, wrap it up well with cling film or aluminum foil and keep it in the refrigerator. This will keep the cake fresh for up to five days.

To reheat your pineapple frosted pound cake, simply take out a slice or two and microwave it for about 15 seconds. Alternatively, you can warm up the slices in the oven for about five minutes at 350°F.

If you want to store a partially eaten cake, it’s best to cut off the slices you want to serve and leave them covered in the fridge. You can then frost them when you’re ready to serve.

Another option is to freeze your pineapple frosted pound cake for up to three months. Just cut into slices or freeze as a whole cake (unfrosted). When you’re ready to eat it, just defrost in the fridge overnight and add frosting.

Tips for Perfect Results

“Pineapple Delight: A Must-Try Cake Recipe”

Now that you’ve got your ingredients all set, it’s time to start whipping up that delicious Pineapple Frosted Pound Cake. But before you get too excited, let me share with you some tips to ensure perfect results every time.

Firstly, make sure that all ingredients are at room temperature before starting. It will help the ingredients blend together better, and make for a smoother batter. Don’t try to rush things by microwaving the ingredients or leaving them in the sun, as it can negatively affect the outcome of your cake.

Secondly, if using a bundt pan, make sure to generously butter and flour it; this will help the cake release more easily from the pan once baked. You can also use pan spray with flour to prevent sticking.

Thirdly, take care when measuring out your flour – correctly measuring 1 cup of flour is essential for best results. Fluff up flour with a fork or spoon, then spoon it lightly into a measuring cup and level off with a knife. Over-measuring can result in a dense cake.

Fourthly, don’t overmix the batter – mix just until combined once all of the ingredients are added. Overmixing can cause the gluten in the flour to overdevelop which leads to a tough cake.

Fifthly, keep an eye on your cake as it bakes as ovens may vary. Start testing for doneness after about 45-50 minutes.

Lastly, once your cake is done baking, let it cool in the pan for around 15 minutes before transferring it onto a cooling rack to cool completely before frosting. If you try to frost while it’s warm, you risk melting off your frosting and making a mess of your beautiful creation.

With these tips in mind, I’m confident you’ll end up with an amazing Pineapple Frosted Pound Cake that will impress everyone who tries it!

Bottom Line

In conclusion, this recipe for Pineapple Frosted Pound Cake is a true delight for lovers of sweet and fruity desserts. With its rich, moist and fluffy pound cake base flavored with golden pineapple and vanilla instant pudding, and its creamy and tangy cream cheese frosting filled with juicy crushed pineapple, this cake is sure to impress everyone who takes a bite.

Whether you’re looking for an easy recipe to make a delicious dessert for your family or friends, or you want to show off your baking skills at a party or celebration, this Pineapple Frosted Pound Cake is the perfect choice. It’s versatile enough to adapt to different preferences and occasions, from a casual weeknight treat to a fancy birthday or holiday cake.

So why not give this recipe a try? Gather all the ingredients listed above and follow the simple instructions provided step by step. You’ll be amazed at how simple it is to make such a tasty cake from scratch! Don’t forget to use all the tips and tricks shared in this article to get the best possible results.

Once your Pineapple Frosted Pound Cake is done, let it cool down and decorate it with your favorite toppings or serve it as it is. Either way, be prepared for some happy faces and compliments from all your guests! This cake is truly irresistible and worth every effort put into making it. Give it a go and enjoy!

Pineapple Frosted Pound Cake

Pineapple Frosted Pound Cake Recipe

This is so easy to make and so delicious. You buy the pound cake--fresh or frozen (or if you are feeling very ambitious, you could make it from scratch). I did serve this frosting on Recipe #108059 and it was great, as that cake is a little like pound cake but in bigger form. Now, I WILL TELL YOU--I don't ever frost the cake; I make the frosting and put big dollops of frosting on the cut pound cake. That is easier than the other way and you get sooooo much more of the frosting. But either way it is good.
Course Dessert
Cuisine American
Keyword < 30 Mins, Dessert, Easy, Low Protein
Prep Time 20 minutes
Cook Time 0 minutes
Calories 320.4kcal


  • 1 (16 ounce) package butter pound cake
  • 1 (20 ounce) can crushed pineapple in juice (undrained)
  • 1 (8 ounce) carton frozen whipped topping (thawed)
  • 1 (3 1/2 ounce) package vanilla instant pudding mix


  • In a mixing bowl put the whole can of pineapple, juice and all, and stir in the pudding.
  • Make sure that it is blended well.
  • Stir in the whipped topping; let stand for 5 minutes.
  • Slice cake in half lengthwise--two layers.
  • Spread half on bottom layer.
  • Put top on and spread rest on the cake.
  • OR: Mix the frosting and don't frost the cake but put big dollops of frosting on each slice served.


Serving: 112g | Calories: 320.4kcal | Carbohydrates: 45.4g | Protein: 3g | Fat: 15g | Saturated Fat: 10.3g | Cholesterol: 101mg | Sodium: 326.9mg | Fiber: 0.7g | Sugar: 22.4g

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