TWO STEP PINEAPPLE POUND CAKE
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Two Step Pineapple Pound Cake recipe (Pineapple Pound Cake) is super moist and exceptionally easy to make in just two steps. Buttermilk helps make pineapple pound cake tender and moist. A simple pineapple glaze drizzled on top makes it unforgettable. Buttery, dense yet tender, pineapple gives this cake a tropical flavor that everyone loves.
This Easy Pineapple Pound Cake is a classic, homemade pound cake recipe. It’s moist with a crusty top. Every time I take it to potlucks, it’s the first to go. Everyone fights over this cake and ALWAYS wants the recipe!
Also try Elvis Presley Pineapple Poke Cake.
Two Step Pineapple Pound Cake
Pineapple Pound cake has the perfect texture. It’s
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.
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!
Ingredients for your easy pineapple pound cake
The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and the recipe to your personal and private recipe box here on Call Me PMc. This way, you’ll never misplace it.
- 4 cup all-purpose flour
- 3 cups granulated sugar
- 1 and 3/4 cup
- 1/2 cup buttermilk
- 6 large eggs *Whisk until frothy and light before adding to mixture
- 2 teaspoon pure vanilla extract
- 20 ounce can crushed pineapple
Pineapple Pound Cake Important Information
This recipe for pineapple pound cake is leavened with eggs. Traditional pound cakes didn’t use baking powder or baking soda (it wasn’t even available.) Therefore, 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.
You can test your cake for doneness with a thermometer, the internal temperature of the cake will be 200°F when fully cooked.
Good to know
An 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.
POUND CAKE BAKING TIPS
- Read the recipe through completely at least twice so you know what comes next.
- A stand mixer will make your life immensely easier. I can’t imagine all this mixing by hand or even with a hand mixer!
- You can use a bundt pan. I used this tube pan. A good rule of thumb when baking pound cakes is to always leave 2 inches from the batter to the top of the pan to allow for rise. As well, always place your baking pan on a cookie sheet to catch any overflows.
- Allow your eggs, butter, and dairy to come to room temperature before mixing.
- As well, I used pure vanilla extract. (Pure vanilla, not an imitation.)
- Finally, I recommend calibrating your oven at least once a year. Read all about how to Calibrate your oven in this post.
HOW TO MEASURE FLOUR CORRECTLY
Measure all the ingredients carefully, especially the flour.
How do you measure flour?
To correctly measure flour, first, sift the flour. Then using a spoon or scoop lightly scoop flour out of its container into a measuring cup. Continue filling the cup until it is overflowing, then using the back of a butter knife level the flour. Scooping the measuring cup directly into the flour to fill can result in up to 25% more flour than lightly spooning the flour into the measuring cup. More flour in a recipe will make it dense and dry.
Method for mixing
Two-step mixing method
- In the order listed add flour, sugar,
butter , buttermilk, eggs (beaten before adding), 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.
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 and juice. 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.
finally….
Store this pineapple buttermilk 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.
Equipment
Two Step Pineapple Pound Cake
Items in blue & underlined below can be clicked for more detail or to purchase.
Ingredients
For the cake
- 4 cup all-purpose flour sifted and measured correctly
- 3 cups granulated sugar
- 1 and 3/4 cup butter salted, at room temperature
- 1/2 cup buttermilk at room temperature
- 6 large eggs *Whisk until frothy and light before adding to mixture
- 2 teaspoon pure vanilla extract
- 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 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 and juice. 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
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
Thank you for sharing this recipe. Can the cake be frozen?
Yes, pound cakes freeze wonderfully. You can freeze it whole or in slices.
Thank you for your response and the link. I’m looking forward to baking this pineapple pound cake.