Delicious Pineapple Pound Cake Recipe – Easy to Make

Welcome to Pronto Pineapple Pound Cake Recipe! I’m thrilled to share this delightful recipe with you. Pound cake is a classic dessert and a staple in our household, but this recipe takes it up a notch with the addition of crushed pineapple and almond-flavored liqueur.

The preparation of this cake is easy and quick, ideal for those who don’t have much time to bake, but are still seeking that extra special treat with their afternoon coffee or tea. You’ll love the combination of sweetness and sharpness from the pineapple and the nutty flavor from the liqueur.

In this recipe, I used fresh ingredients that enhance the pineapple’s natural sweetness, which makes each bite more flavorsome than the last. The batter consistency is perfect, resulting in a light and fluffy texture that melts in your mouth.

It’s always been my goal to create tasty southern recipes that make people happy. And I’m confident that this cake will not disappoint; it’s suitable for any occasion, whether it’s for breakfast, brunch, afternoon tea or as a dessert after dinner.

So let’s get started and create something memorable together!

Why You’ll Love This Recipe

Pronto Pineapple Pound Cake
Pronto Pineapple Pound Cake

Are you looking for a dessert that is quick and easy to make, yet deliciously flavorful? Well, look no further because this pronto pineapple pound cake recipe is exactly what you need.

This recipe is perfect for those who love the sweet and tangy flavor of pineapples. The pound cake is made with crushed pineapple with juice which gives it a moist and tender texture. And to enhance the pineapple flavor, we use almond-flavored liqueur, vanilla instant pudding mix, and Cool Whip.

Not only is this recipe delicious, but it also requires minimal effort to make. We use pre-made ingredients such as a pound cake mix and instant pudding mix, so you won’t need to spend hours baking from scratch. All you need to do is mix together the ingredients, bake in a bundt pan, and voila – you have a tasty dessert that’s perfect for any occasion.

What’s more is that this recipe can be easily customized to suit your preferences. You can add fresh pineapple or even make homemade pineapple glaze if you want to take it up a notch. It’s versatility makes it a great dessert option for any time of the year too!

Overall, this pronto pineapple pound cake recipe is the perfect balance between ease of preparation and flavorful taste. It’s an excellent choice for those who want to impress their guests or just want to indulge in something sweet without breaking their back in the kitchen!

Ingredient List

 Slice of heaven in every bite!
Slice of heaven in every bite!

Get Ready to Make This Pineapple Pound Cake: Ingredients You’ll Need

Here are the ingredients you will need to make this pronto pineapple pound cake recipe:

  • 1 (20 oz.) can crushed pineapple with juice
  • 1 (8 oz.) container Cool Whip, thawed
  • 1/3 cup almond flavored liqueur
  • 3 eggs, one at a time beating well
  • 1 (2.25 oz.) package vanilla instant pudding mix
  • 1/2 cup vegetable oil
  • 1 box yellow cake mix or pound cake mix
  • 1/2 cup all-purpose flour
  • 1 tsp baking powder

You can easily find these ingredients in any grocery store. Make sure to get everything you need beforehand so that you don’t have to rush back to the store while making this delicious cake.

The Recipe How-To

 Tropical goodness in one cake.
Tropical goodness in one cake.

Now that you have all of the ingredients ready, let’s get started on making this Pronto Pineapple Pound Cake recipe.

Step 1: Preheat the Oven and Grease the Pan

First things first, preheat your oven to 350°F (180°C) and grease a 9×13 inch cake pan with butter or cooking spray.

Step 2: Prepare the Batter

Begin by creaming together 1 cup unsalted butter and 2 cups granulated sugar until light and fluffy. Add in 4 eggs one at a time, beating well after each addition. In a separate bowl, whisk together 3 cups all-purpose flour, 1 tsp baking powder and one box of vanilla instant pudding mix. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Step 3: Add Pineapple Flavor

Now for the pineapple flavor! Stir in a 20 oz can of crushed pineapple with juice until evenly distributed throughout the batter.

Step 4: Bake and Let Cool

Pour the batter into the prepared cake pan and bake in the preheated oven for approximately 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to finish cooling completely.

Step 5: Top it Off

Once cooled, top off your pronto pineapple pound cake with a delicious cream cheese glaze. I recommend trying out this recipe for pineapple cream cheese glaze which uses crushed pineapple, cream cheese, and powdered sugar to make a sweet and tangy topping.

There you have it – a delicious and easy-to-make pound cake recipe that features the tropical flavor of pineapple. Enjoy day or night and don’t forget to share with family and friends!

Substitutions and Variations

 Moist, rich and bursting with flavor.
Moist, rich and bursting with flavor.

Looking for ways to switch it up with this Pineapple Pound Cake Recipe? Here are a few ideas to make it even more delightful.

– Fresh Pineapple: If you want to experiment with fresh pineapple instead of crushed pineapple, go right ahead. However, remember to remove the core and chop the fruit into tiny bits. You can be sure that your cake will have a more vibrant taste and natural flavors, giving you an authentic taste of the tropics.

– Cream Cheese: Another idea is to add a dollop of cream cheese into your cake mix, which is an excellent variation that gives your cake some tangy goodness.

– Flavored Liquor: Want to give it a punch? Then add about two tablespoons of almond-flavored liqueur into your batter. This gives the cake a nutty kick that’s impossible to resist.

– Homemade Pineapple Glaze: If you’re feeling adventurous and looking for something fancy, then try making homemade pineapple glaze as a topping, by boiling crushed pineapple and juice with sugar until it thickens. This drizzle will give this cake some extra sweetness and add another layer of flavor to your dessert.

No matter what variation you try, we promise you won’t be disappointed with the yummy freshness that each one brings. So, grab your apron and let’s get mixing!

Serving and Pairing

 A perfect balance of pineapple and pound cake.
A perfect balance of pineapple and pound cake.

Your Pronto Pineapple Pound Cake is now ready to be served and enjoyed! The sweet and tangy flavors of the pound cake will surely be a hit with friends and family.

For an extra special touch, you may want to consider pairing it with a delicious scoop of vanilla ice cream or a dollop of whipped cream. The cool and creamy texture will complement the moist cake perfectly.

If you’re feeling adventurous, you can also try serving it with a side of fresh pineapple slices. The additional pineapple flavor will elevate the overall taste experience.

For those who prefer something warm, you can serve the pound cake slightly toasted with a drizzle of homemade pineapple glaze which can add an extra layer of sweetness to the dish.

Whether it’s for breakfast, dessert or a mid-day snack, your Pronto Pineapple Pound Cake is versatile enough to be served at any time of day.

Make-Ahead, Storing and Reheating

 Whip it up, slice it up and get ready for compliments!
Whip it up, slice it up and get ready for compliments!

One of my favorite things about this Pronto Pineapple Pound Cake recipe is that it can be made ahead of time, making it perfect for entertaining. You can bake the cake a day or two before your event and store it in an airtight container at room temperature. This will give the flavors time to develop and intensify, making each bite even more delicious.

If you’re planning to make this pineapple pound cake recipe ahead of time, I recommend holding off on making the glaze until just before serving to ensure it is fresh and vibrant.

When it comes to storing the finished cake, be sure to use an airtight container to keep it fresh. If you are stacking multiple layers of cake for storage, place a sheet of parchment paper between them to prevent sticking.

If you have leftovers or want to store any uneaten portions, wrap them tightly in plastic wrap and store them in the fridge for up to 3-4 days. The cake will stay moist and flavorful in the fridge, but I recommend bringing it to room temperature before serving for the best texture.

To reheat individual slices, simply pop them in the microwave for 10-15 seconds or heat them up in a toaster oven until they are warm and slightly toasted. Adding a dollop of whipped cream or a drizzle of warm homemade pineapple glaze will take this dessert to the next level.

Tips for Perfect Results

 A treat for your taste buds and eyes.
A treat for your taste buds and eyes.

When it comes to baking, even the most experienced cooks can use a few tips to ensure success. Here are my top tips for making sure your Pronto Pineapple Pound Cake turns out perfectly every time.

1. Use fresh ingredients.

Fresh ingredients make all the difference in the taste and texture of your pound cake. Be sure to use fresh eggs, and check the expiration date on your flour, baking powder, and vanilla pudding mix before you begin.

2. Cream your butter and sugar well.

One of the keys to a tender pound cake is properly creaming the butter and sugar together. Take your time at this stage, scraping down the sides of the bowl and beating until the mixture is light and fluffy.

3. Don’t overmix.

While it’s important to combine all of your ingredients thoroughly, you don’t want to overmix your batter. Once you’ve added your dry ingredients, mix just until everything is incorporated.

4. Use crushed pineapple with juice.

Be sure to use crushed pineapple that includes juice in this recipe. The juice adds flavor and moisture to the cake.

5. Allow cake to cool completely before adding glaze or frosting.

If you’re planning on adding a glaze or frosting, be sure to let your cake cool completely first. This will prevent it from melting or sliding off when applied.

6. Let cool before slicing.

Once your cake is finished baking, allow it to cool for at least 10-15 minutes before slicing into it. This will help it retain its shape and prevent it from crumbling.

By following these tips, you’ll be well on your way to creating a delicious and moist Pronto Pineapple Pound Cake every time!

Bottom Line

In conclusion, this Pronto Pineapple Pound Cake recipe is a wonderful addition to any dessert table with its tropical twist and moist texture. With easily accessible ingredients and simple instructions, it’s perfect for novice and experienced bakers alike. The additions of crushed pineapple and almond-flavored liqueur elevate the cake’s flavor profile, making it a tasty treat that will leave your taste buds craving more. Not only does it make a great dessert, but it can also be served as a sweet snack or breakfast with a cup of coffee or tea. Don’t hesitate to add this recipe to your collection of go-to desserts. It’s sure to become a family favorite!

Pronto Pineapple Pound Cake

Pronto Pineapple Pound Cake Recipe

This is a quickie. With just a few ingredients you can present a desert that looks like you spent a lot longer than 10 minutes putting it together. Plus, it tastes wonderful.
Course Dessert
Cuisine American
Keyword < 15 Mins, Beginner Cook, Brunch, Dessert, Easy, Fruit, No-Cook, Pineapple, Refrigerator, Sweet, Tropical
Prep Time 10 minutes
Cook Time 0 minutes
Calories 156.8kcal


  • 1 (20 ounce) can crushed pineapple with juice
  • 1 (8 ounce) container Cool Whip, thawed
  • 1 (3 1/2 ounce) package vanilla instant pudding mix
  • 1 package frozen pound cake, thawed
  • 1/3 cup almond flavored liqueur (or 1/3cup pineapple juice combined with 1/2 tsp almond extract)
  • 1/4 cup toasted sliced almonds


  • Combine undrained pineapple, whipped topping and pudding mix.
  • Let stand 5 minutes.
  • Cut cake lengthwise in thirds.
  • Drizzle with liqueur.
  • Spread 1/3 pudding mixture over bottom layer of cake.
  • Top with second layer.
  • Repeat layering, ending with pudding.
  • Chill 30 minutes.
  • Sprinkle with toasted almond slices.


Serving: 76g | Calories: 156.8kcal | Carbohydrates: 23.8g | Protein: 1g | Fat: 7g | Saturated Fat: 5.1g | Sodium: 149.1mg | Fiber: 0.7g | Sugar: 22.7g

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