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.
Two Step Pineapple Pound Cake
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 is a moist cake that is made in two simple steps. A taste of the tropics, this cake if filled with pineapple and even glazed with a pineapple sauce.
- 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.)
- **remaining pineapple and juice from 20 ounce can
- 1 cup granulated sugar
- 1 tablespoon butter
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Pre-heat oven to 325 degrees F. (Be sure your oven is cooking at the correct temperature. Read How to Calibrate Your Oven here.)
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Spray a 10 inch, 16 cup tube pan with non-stick spray.
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All cold ingredients need to be at room temperature.
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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.
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Mix another 4 minutes at medium speed.
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Fold in pineapple.
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Pour into tube pan and bake 1 hour 25 to 1 hour 35 minutes, test cake with a wooden pick for doneness. The cake is done with no crumbs or dry crumbs are on the pick.
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Cool 20 to 30 minutes on a wire rack, then carefully transfer to a serving dish.
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Pour hot glaze over cake.
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In a small saucepan, heat pineapple, pineapple juice, and 1 cup granulated sugar to a boil.
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Boil for 2 minutes then simmer for 2 to 3 minutes.
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Remove from heat and stir in 1 tablespoon butter.
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Pour hot glaze over cake.
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*If you use unsalted butter you may want to add 1/2 teaspoon salt to the cake
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**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.
Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.
Thank you, Paula
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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.
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