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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Shelia says
I made this cake, followed 2 step directions but cake was not done in center. When took it out of pan it fell apart. I inserted a toothpick to tell several area and came out clean. It cooked for 1 hour and 30 minutes. I did add extra pineapple could this be the issue. Also used unsalted butter
Paula says
Yes, more pineapple made it wetter and more volume which would require more time to bake. It also may not have had enough cake structure to hold it together with more fruit.
Verna Phillips says
Hi,
Can you substitute cake flour for the all purpose flour?
Paula says
Yes but use this formula
To substitute cake flour for all-purpose flour, the most accurate way to do it is to pull out the kitchen scale and substitute it ounce for ounce. All-purpose flour weighs about 4.5 ounces per cup while cake flour weights about 4 ounces per cup.
Raquel says
The perfect cake for summer – wonderful flavors!
Wendy says
This is such a crowd pleaser. Super easy too.
Scarlet says
This was delicious. I love that sweet, buttery flavor with the tangy pineapple.
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.
Kesha says
I tried your Pineapple Pound Cake yesterday!! And it is amazing! Thank you for sharing!!
Tom Entler says
Your pound cakes are my go to pound cakes, that is why you get 5 stars (even before I try this pineapple recipe). There are just two of us so I halve the recipes. Perfect for 4 mini loaf pans. They freeze well.
Paula says
Thank you so much!!! You’ve made my day! I’m about to test another one this morning.
Rose says
your pound cakes look amazing! You suggest different types of tube pans I only want to purchase one which do you recommend as the best? Thanks!
Paula says
I have gone back and forth on my favorite pan. Two of my pound cakes need a 16-cup pan like this> https://amzn.to/3tYnFCU
However, all the other cakes on my site are fine in a slightly smaller tube pan and I much prefer this pan https://amzn.to/3frMVwj. I find it easier to release the cake in a 2-piece pan. I also like the legs on this pan. I found the perfect size plate that fits inside the legs so it doesn’t slip when I flip it out. I also double flip so the top of the cake (when it’s in the pan) is the top when I’m serving it. (This is also why I like a tube pan over a bundt pan.)
Glenda says
I’m going to go a temp to make this cake just for myself and husbund. I’m a 63 yr old retire person. I’ve just lately trying my hand at baking. I’ve made the easy strawberry dump cake it was delicious. And not to brag but did a good first time try! I m hoping this will do the same. Do you have any thing extra for me a first time baker of this cake? Or do you think I shouldn’t try this as a beginner?
Paula says
Whisk the eggs a little by hand before you add them to the batter. Be sure you grease the pan good, I like solid vegetables shortening but you can use a spray. Good luck and let me know how it turns out. Also, you can freeze part of it for a couple of months since it’s just for 2 of you (but I can almost eat a whole pound cake myself, so no judging 😁)
Christy Huish says
This was a great recipe! You definitely need to fluff the eggs well. But if you do it right, take your time fluffing them, and don’t rush it… it does rise the cake as baking soda & powder would do. Absolutely delicious!
Cindy Rose says
Paula, I found it lol. When I clicked on it from pg. https://www.callmepmc.com/holiday-greek-yogurt-cranberry-pound-cake/ it brought me to this recipe, from the other pg it wouldn’t.
Cindy says
THANK YOU!! The link you sent, is working!! Sorry it 5ook so long, to let you know…been a bad winter lol
Diane K says
Thank you for your help. I’m very anxious to try this recipe. Looks heavenly.
Lynn Arledge says
She whisk the eggs by hand before adding them with the other ingredients.
Paula says
Yes, do as the directions say for this recipe. It’s different than the others and is made in 2 steps. It’s much like this peach pound cake https://www.callmepmc.com/two-step-fresh-peach-pound-cake-recipe/
Lynn Arledge says
If all the ingredients are mixed together in one step how are the eggs whipped enough to make the cake rise? Do they need to be whipped before adding? Do you use a stand mixer with a paddle attachment? I want to try this cake, but don’t want to waste ingredients. Help! Thanks.
Paula says
I whisk the eggs by hand before adding them. For the cake, I use a stand mixer but with the whisk attachment.
Lynn Arledge says
Thanks.
Brenda Scott says
Today I made the Two-Step Pineapple Cake and I have a few questions…after putting it in the oven, I noticed that the recipe did not call for baking soda, baking powder or salt…is that a mistake? The cake did not rise and is VERY dense. The flavor is rather bland too, even with all that butter and sugar. I always follow a recipe exactly, so I am wondering what happened. It looks nothing like the picture I saw on Facebook…help!
Paula says
No it isn’t a mistake, if the eggs are the leavener and when they are whipped enough they will make the cake rise.
Connie says
Can the pineapple cake be made in a 9×13 pan?
Paula says
yes
John L. Purvis says
Amazed that this recipe does not call for baking powder/soda and salt. First recipe I have seen like this. Saw your comment about eggs being the leavened. Why do most recipes call for unsalted butter and add 1/4th tsp and this doesn’t? Thanks!!
Paula says
Originally pound cakes were leavened with just eggs. That gives them the dense texture, crusty top, and soft inside. Baking soda, baking powder, and salt (salt works in conjunction with baking powder) are not needed to leaven. Baking soda and baking powder also change the texture. It makes baked goods ‘soft’ and pound cakes won’t have the crusty top that traditional pound cakes did.
Other than taste, salt isn’t necessary, I used salted butter because it a personal preference. Most people use unsalted butter and add salt so they can control the amount of salt in a recipe.
Ree says
I made this recipe and it was great. It did rise like it had baking powder in it. I beat my eggs in the stand mixer first for about 7 minutes and then added the rest of the ingredients. I definitely will make this again.
K.J. says
Can this be cut in half and baked in a loaf pan for a small household?
Paula says
I never have good luck with halving pound cakes. It does freeze well though
Sharon Mac says
Hi Paula…….this sounds delicious and want to bake it for Easter…..pound cakes are my husband’s favorite. Just wondering if I should add a bit of salt?
Thanx for sharing!
Paula says
I didn’t find that it needs salt. I did use salted butter. The eggs are the leavener.
Carole says
Do you cool the cake a little before you pour the glaze?
Paula says
I let it cool while I was making the glaze and poured it over while the cake was still warm. It tends to soak in better when it’s warm.
KatlieAnn says
What would you suggest for low sugar?
Paula says
A sugar substitute? I don’t recommend sugar substitutes in this recipe
Carla says
Hi Paula, Can it be made in a bundt pan. If made in that do I flip it onto a plate and pout glaze over and let it run down the side and in the middle? Or a bundt pan wouldn’t work. Thanks for all your recipes.
Paula says
Yes, it can be made in a bundt. A couple of my pound cakes are too big for a bundt but this one is not. Yes, I would invert on the serving tray and pour the glaze over.
Julie @ Back To My Southern Roots says
This looks like an incredible dessert! Wow! Thanks for sharing the recipe.
Nancy says
Where is the rack in the oven? Lowest like an angel food cake?
Paula says
No, center of the oven
kathy olson says
This looks amazing! I’d love to try it.
Marye Audet-White says
I haven’t had a pineapple pound cake in forever! It looks SO good!
Linda says
Hi, I love your pound cake fascination and all the great recipes. I’ve made several and every one has been great. I’m from the South. I was raised on pound cake as “the cake” to make for company. Question: You don’t show any schnapps in the ingredients but you mention adding it in the directions. Is that a couple of tablespoons or what? I’m looking forward to making it. I adore pineapple and I love pound cake–sounds like a great match!
Paula says
Ok, I have it corrected now! Thanks!
Linda says
I missed the peaches noted. Stopped at the schnapps. Looks great now!
Kim says
Is this correct? They ingredients list pineapples and the instructions are saying peaches and peach schnapps….
Paula says
It’s corrected now, I caught it after it had published. Sorry for the trouble.