A taste of the tropics, Two Step Pineapple Pound Cake recipe, is super moist and exceptionally easy to make in just two steps. To complete this dessert a simple pineapple glaze is drizzled on top.
If you’ve been reading Call Me PMc for very long, you know I’ve been doing a pound cake review series. Admittedly, I am pretty much obsessed with pound cakes. And, it’s not a recent thing. When I first learned to bake, I’m talking when I was around 11 years old, I went from making cakes from a mix to being fanatical about baking perfect pound cakes.
You can see my most popular pound cake below (click the photo for recipe) or get all of them here.
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- Old Fashioned Blue Ribbon Pound Cake
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- Mile High Pound Cake
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- Million Dollar Pound Cake
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- Whipping Cream Pound Cake
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- Sour Cream Pound Cake
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- Two Step Fresh Peach Pound Cake Recipe
After the holidays I asked my mom about the pound cakes she used to make to make sure I had covered all the basic recipes: cream cheese, sour cream, whipping cream, buttermilk, ricotta, etc. She had a recipe for Pineapple Pound Cake that was made from a cake mix. I knew that I could make it from scratch and it would be much better.
And it is! This Two Step Pineapple Pound Cake is magnificent! You must try!
Two Step Pineapple Pound Cake
I highly, highly recommend you read How to Calibrate your Oven before baking cakes especially pound cakes. Nine times out of ten if your cake is too brown on the outside and still doughy on the inside it is because your oven isn’t baking at the temperature on the display.
Another error that can be made when baking is not measuring correctly. Hop over and read this post on How to Correctly Measure Flour. The information is about halfway down that post. For cakes and pound cakes, it’s super important.
Another important post is my How to Bake the Perfect Pound Cake. Although this Two Step Pineapple Pound Cake uses a slightly different mixing method, there is still a lot of great tips in that post.
My favorite pan for baking pound cakes is this 10-inch two-part tube pan.
as well….
Store this cake in an airtight container for 3 to 4 days on the countertop. Or, it will be good up to 7 days in an airtight container in the refrigerator.
Additionally, eggs need to be whisked before adding them to the mix.
Two Step Pineapple Pound Cake
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Save To Your Recipe BoxIngredients
For the cake
- 4 cup all-purpose flour sifted and measured correctly
- 3 cups granulated sugar
- 1 and 3/4 cup *salted butter at room temperature
- 1/2 cup buttermilk at room temperature
- 6 large eggs *Whisk until frothy and light before adding to mixture
- 2 teaspoon vanilla
- 20 ounce can crushed pineapple **drained (1/2 cup pineapple juice and 1 cup crushed pineapple will be used in the cake. The remaining will be used in the glaze.)
For the glaze
- **remaining pineapple and juice from 20 ounce can
- 1 cup granulated sugar
- 1 tablespoon butter
Instructions
TIPS
- Pre-heat oven to 325 degrees F. Be sure your oven is cooking at the correct temperature. Read How to Calibrate your Oven
- Spray a 10 inch, 16 cup tube pan with non-stick spray.
- All cold ingredients need to be at room temperature.
- *If you use unsalted butter you may want to add 1/2 teaspoon salt to the cake
- **This cake is leavened with eggs only. Baking powder or baking soda is not needed to make the cake rise. Beating the eggs correctly until they are light yellow will make the cake rise.
TWO-STEP METHOD
- In the order listed add flour, sugar, butter, buttermilk, eggs, 1/2 cup pineapple juice, and vanilla to 4-quart bowl of an electric mixer. Beat at low 1 minute. Scrape sides. Mix another 4 minutes at medium speed.
- Fold in pineapple. Pour into tube pan and bake 1 hour 20 to 1 hour 30 minutes, test cake with a wooden pick for doneness. The cake is done with no crumbs or dry crumbs are on the pick.
For the glaze
- In a small saucepan, heat pineapple, pineapple juice, and 1 cup granulated sugar to a boil.
- Boil for 2 minutes then simmer for 2 to 3 minutes.
- Remove from heat and stir in 1 tablespoon butter.
- Pour hot glaze over cake.
TRADITIONAL MIXING METHOD
- The two-step mixing method works, but if you're uncertain about it, mix it the traditional way detailed below.
- In the bowl of an electric mixer, mix together the butter and sugar until pale yellow and fluffy. Add the eggs one at a time mixing until the yellow is mixed in before adding the next egg.
- Alternately, add the sifted flour and buttermilk beginning and ending with flour. Add the vanilla. Fold in the pineapple by hand.
- Spoon the batter into the prepared pan. Cook in a preheated 325-degree oven for 1 hour 20 to 30 minutes. test cake with a wooden pick for doneness. The cake is done with no crumbs or dry crumbs are on the pick.
- Cool 20 to 30 minutes on a wire rack, then carefully transfer to a serving dish. Pour hot glaze over cake.
Notes
Nutrition
Also, you can also find great recipes here and Weekend Potluck
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Tina says
Can I use gluten free flour for the recipes? I have celiac disease and need them to be gluten free.
Paula says
I haven’t tested it with gluten free flour, but the 1:1 gluten-free flours should work.
Trinita says
Hello,
I REALLY want to make this cake, but I am not sure how to make the eggs “frothy”. Can you provide guidance on that or a link that shows how to do it? When I try looking it up, I only get links for egg whites.
Paula says
I usually whisk the eggs by hand but you can use a mixer. Just beat them for 3 to 4 minutes until they get tiny air bubbles in them. They get slightly lighter in color.