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crispy top pineapple pound cake

tummytickler avatar
Recipe by
Renae McVay
@tummytickler
Ecru, MS

We love pound cakes in our family, so I came up with this one to celebrate Spring. It has been a big hit with my folks!

yield 12 or more
prep time 20 Min
cook time 1 Hr
method Bake

Ingredients For crispy top pineapple pound cake

  • 1 box duncan hines pineapple supreme cake mix
  • 1 large can crushed pineapple
  • 1 regular box vanilla instant pudding
  • 3 eggs
  • 1 cup vegetable oil
  • 1 1/2 cup granola cereal
  • 5 tablespoons margarine
  • 1/2 cup light brown sugar
  • 1/2 cup pecans chopped
  • about 4 or 5 tablespoons pineapple juice reserved from the can of crushed pineapple
  • approx. 1/2 box confectioner's sugar

How To Make crispy top pineapple pound cake

  • 1
    Heavily grease and flour a heavy metal bundt pan . Evenly sprinkle the granola, then pecans, then brown sugar in the bottom of the cake pan. Then dot the margarine around on top of that.
  • 2
    Next whisk together the dry cake mix and instant pudding mix. Then add crushed pineapple (minus 4 or 5 tablespoons of juice reserved in a small mixing bowl). Don't drain the pineapple. Add oil, eggs and mix thoroughly with electric mixer.
  • 3
    Pour cake batter evenly around into cake pan and place in a preheated 350 degree oven. Bake for approx. 45 min. to an hour or until a knife inserted comes out clean. Allow cake to stand just long enough for sides to pull away from the pan, then turn out onto a cake plate.
  • 4
    Whisk together the pineapple juice and sugar. Add the sugar gradually until the icing is a thick but pourable glaze. After the cake has cooled a little while, drizzle the glaze over the entire cake.
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