Tropical Pound Cake Recipe with White Chocolate Glaze
I sure do love my pound cake recipes, and this tropical pound cake is no exception. This recipe is an absolute hit with the family. Even though this recipe uses pie filling, it is not too sweet or over powering in flavor. The tropical pound cake has a light pineapple and coconut flavor with a great vanilla punch.
Using my home-canned preserves in other recipes seems to be my life’s mission as of late. I love being able to bake or cook with my homemade apple butter or blackberry jam. Some of our family favorite dinner recipes made with my home-canned preserves. You should try out one of my favorites, grilled chicken with Sriracha apple butter sauce or how about pineapple chicken quesadillas with strawberry pie filling salsa.
But this recipe doesn’t use apple butter or jams. It is made with my home preserved tropical pineapple pie or tart filling, which is easy to make and water bath can.
Cost to make this recipe.
I have calculated this recipe to cost about $7.44 for an entire Bundt cake pan size pound cake. The majority of the cost comes from the butter and eggs.
As a homesteader, there are a few ways to reduce the cost of this recipe. First, we grow our chicken eggs, but that price, unfortunately, can fluctuate. Secondly, we make our tropical pie filling by using pineapples that cost $0.99 on sale. By doing that we can reduce the price from $0.94 to $0.54 per half-pint. It isn’t a whole lot, but it is something.
We would love to hear from you, so comment and rate the recipe down below. Also, check out more of our pound cake recipe posts.
This recipe is an original recipe from One Acre Vintage Homestead – Pumpkin Patch Mountain Homestead, all images and text are original to this website. Please visit our disclaimer page for more information on our recipe sharing policies
Tropical Pound Cake with White Chocolate Glaze
Ingredients
- 2 sticks butter, softened…[$2.00]
- 2 cups white granulated sugar, …[$0.58]
- 6 eggs, …[$1.38]
- 2½ cups all purpose flour, …[$0.56]
- 1 tsp baking powder, …[$0.04]
- 1 tsp vanilla extract, …[$0.70]
- 1 pint tropical pie filling, …[$0.94]
- ½ cup sweetened shredded coconut, …[$0.40]
- ½ cup white chocolate chips, …[$0.83]
- 1 tsp milk, …[$0.01]
Instructions
- Cream softened butter and white sugar together until smooth. Blend in eggs one at a time.
- Whisk in flour, baking powder, and vanilla extract and stir until all is combined smooth.
- Fold in shredded coconut and tropical pie filling into batter.
- Grease a Bundt or angel food pan and pour batter in. Bake cake at 350 °F for 50-60 minutes or until toothpick comes out clean.
- Remove baked cake from oven, take out of pan and cool on wire rack. Melt white chocolate and milk. Drizzle over cooled cake and enjoy.