Pineapple Macadamia Pound Cake

READY IN: 1hr 50mins
Recipe by Hey Jude

This rich pound cake has a real taste of Hawaii in it! This tastes great with a scoop of coconut ice cream on it.

Top Review by SpinninJenny

This cake is wonderful!! I doubled the recipe and made it in loaf pans with a piece of parchment paper in the bottom, to make sure they didn't stick. They baked in 50 minutes. I used another reviewer's tip and coated the pineapple with a little flour. I couldn't resist a taste of the batter (I know, I know--raw egg), but it was great! I don't like rum, so I omitted it. I also used half Splenda brown sugar blend. My family loved the end product!! Also, instead of discarding the water the pineapple soaked in, I cooked this down into a syrup and spooned this over the hot loaves. We devoured one loaf, and it's going to be hard to save the others for Christmas gifts!!! My 86 yr. old Dad said to be sure to make this more often!!

Ingredients Nutrition


  1. Combine dried pineapple and boiling water in a small bowl; let stand 15 minutes; drain thoroughly and blot dry.
  2. If pineapple pieces are large, cut them into 1/2-inch pieces.
  3. Heat oven to 325°.
  4. Sift together flour, baking powder and salt; set aside.
  5. Beat butter and sugar with an electric mixer on high speed until light, 3 minutes; add eggs one at a time, mixing well after each addition; reduce mixer to low speed; add milk, rum, and vanilla; add flour mixture, mix just until combined; fold in pineapple and nuts with a spatula.
  6. Grease and flour an 8 1/2" x 4 1'2" loaf pan; transfer batter to pan; bake until a wooden pick inserted in the center comes out clean, about 1 1/2 hours.
  7. Cool in the pan 10 minutes; loosen cake from the sides of the pan with a flexible knife; invert onto a wire rack and cool completely before slicing.

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