The cake that smells like a beach sunset and tastes like summer in a bundt pan. Imagine cloud-soft crumb studded with sweet pineapple and toasted coconut, dripping with rum-kissed glaze—the kind that makes your porch swing creak with contentment. My grandma Nellie brought this recipe back from her 1973 trip to Puerto Rico, and for 50 years it’s been the star of every graduation, baby shower, and “I-just-got-fired-but-let’s-eat-cake-anyway” party. When you slice into this golden loaf, you’re not just cutting cake—you’re slicing through time, right to the heart of joy.
Why You’ll Love This Recipe
Moist for 5 days—no dry, crumbly pound cake here
Pineapple that doesn’t sink—drained twice for perfect pockets of sweetness
Rum flavor without the burn—just a whisper of island warmth
Bakes in one pan—no fancy layers, no stress
Makes your kitchen smell like a tiki bar—even on a rainy Tuesday
Leftover magic—slices become French toast fit for a king
“At my daughter’s wedding, the caterer’s fancy cake sat untouched while guests fought over my Nellie’s pound cake. The groom’s grandma whispered, ‘Honey, you married into a family that knows cake.’”
