Pronto Pineapple Pound Cake Recipe

Wow your guests with this unbelievably quick and delicious Pineapple Pound Cake! Made with just a few simple ingredients, this recipe takes only 10 minutes of cook time and yields a stunning dessert that looks like it took hours. The perfect shortcut for busy weeknights or impressive gatherings. Get ready to experience pineapple perfection!

Prep Time 5 mins
Cook Time 10 mins
Calories 156.8 kcal
Protein 2g
Rating 5.0 (1 Reviews)
Pronto Pineapple Pound Cake 12

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Pronto Pineapple Pound Cake

  • Crushed Pineapple With Juice
  • Cool Whip
  • Vanilla Instant Pudding Mix
  • Frozen Pound Cake
  • Almond Flavored Liqueur
  • Sliced Almonds

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How to Make Pronto Pineapple Pound Cake

  1. In a medium bowl, gently combine the undrained crushed pineapple, thawed whipped topping, and instant pudding mix. Mix until just combined.
  2. Let the mixture stand for 5 minutes to allow the pudding to thicken slightly.
  3. Using a serrated knife, carefully cut the pound cake lengthwise into thirds creating three even layers.
  4. If using, drizzle the pineapple liqueur evenly over the bottom layer of the cake.
  5. Spread one-third of the pineapple pudding mixture evenly over the bottom layer of cake.
  6. Top with the second layer of cake.
  7. Repeat layering with another third of the pudding mixture and the final cake layer. Finish by spreading the remaining pudding mixture over the top layer.
  8. Refrigerate for at least 30 minutes to allow the flavors to meld and the cake to chill. This step helps the cake set and enhances the overall taste and texture.
  9. Before serving, sprinkle the chilled cake generously with toasted slivered almonds.

Nutrition Information (Approximate per serving)

Sodium

6 g

Sugar

90g

Fat

25g

Carbs

7g

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