• Home
  • About
    • New? Start Here
    • My Life
    • Press
    • Contact
    • LEGAL
  • Recipes
    • All Recipes
    • Appetizers
    • Beverages
    • Big Daddy’s Dish
    • Breads
    • Breakfast
    • College Student Recipes
    • Desserts
      • Cobblers
      • Pound Cake Recipes Reviewed
    • Dressings & Sauces
    • Entree
      • Beef
      • Pasta
      • Pork
      • Seafood
      • Poultry
    • Encore
    • Healthy
    • Recipe Collections
    • Salads
    • Sandwiches
    • side dishes
    • Soup
    • Snacks
  • Resources
  • Extras
    • Crafts/DIY
    • Fit & Fab
    • Housekeeping
    • Travel
    • Local Eats
    • View My Instagram
    • Videos
  • Shop
    • SHOP MY FAVORITES
    • PHOTOGRAPHY ESSENTIALS
    • Amazon Favorites
    • Kitchen
    • Home + Candles
    • Shop Beauty Favs
    • Shop Gift Ideas
  • Recipe Box
  • Stay up to date. Subscribe to receive blog updates in your email inbox.

Call Me PMc

Cooking. Creating. Sharing

TWO STEP PINEAPPLE POUND CAKE

Mar.posted by Paula 60 Comments

This post may contain affiliate links which won’t change your price but will share some commission.

Jump to Recipe

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.

 pineapple pound cake

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.

Old Fashioned Blue Ribbon Pound Cake
Old Fashioned Blue Ribbon Pound Cake
Mile High Pound Cake
Mile High Pound Cake
Million Dollar Pound Cake
Million Dollar Pound Cake

Whipping Cream Pound Cake
Whipping Cream Pound Cake
Sour Cream Pound Cake Recipe
Sour Cream Pound Cake
Two Step Fresh Peach Pound Cake Recipe is rich, moist and full of fresh, sweet peaches.
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!

 pineapple pound cake

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.

 pineapple pound cake

My favorite pan for baking pound cakes is this 10-inch two-part tube pan.

 pineapple pound cake

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.

pineapple pound cake

Two Step Pineapple Pound Cake

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. 
Author: Paula
4.76 from 25 votes
Print Pin Rate

Want to save recipes? Create an account or login & then you can use the “Save Recipe” button when viewing a recipe to save it to your Recipe Box. You can access your saved recipes on any device and generate a shopping list for recipes in your collections.

Save To Your Recipe Box Go to your saved recipes
Prevent your screen from going dark
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Servings: 16 slices

Ingredients

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 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

Recipe from Paula @CallMePMc.com All images and content are copyright protected.

Nutrition

Calories: 371kcal | Carbohydrates: 80g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 82mg | Sodium: 46mg | Potassium: 117mg | Fiber: 1g | Sugar: 56g | Vitamin A: 167IU | Vitamin C: 3mg | Calcium: 31mg | Iron: 2mg
Tried this recipe?Please take a moment to comment letting me know how you liked it & consider giving it a 5 star rating. I love hearing from you!
Do you have questions about the saving recipes to your Recipe Box?Visit Recipe Box FAQ!

Also, you can also find great recipes here  

 

 

Paula
« Lighter Salsa Verde Chicken Enchiladas with Avocado Mango Salsa
BEEFY TOMATO SOUP RECIPE »

Comments

  1. Marianne Lawrence says

    02.26.23 at 12:08 pm

    5 stars
    we love it, love it. It is the best pineapple pound cake we ever had. only one question what is the best way to sore it? we are only 2 people and can’t eat it that fast. thank you

    Reply
    • Paula says

      02.27.23 at 8:05 am

      It freezes great. I’d store some in the fridge for now and the rest in the freezer. You can pre-slice it and wrap it in plastic wrap then foil and store in the freezer for 2 to 3 months.

      Reply
      • Shavonda says

        03.14.23 at 10:54 am

        Hello. I’m going to do the traditional mixing method but the recipe doesn’t say when to add the pineapple juice. Thanks 😊

        Reply
        • Paula says

          03.14.23 at 5:33 pm

          Thanks I corrected it, Add it with the vanilla.

          Reply
  2. Patricia Crossley says

    02.03.23 at 5:03 am

    Hi there

    I am in the U.K and would love to bake this pineapple pound cake. However we don’t use ‘cup’ measures. Would it be possible to give the recipe in grams please?

    Thank you

    Reply
  3. Shelia says

    11.12.22 at 12:26 am

    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

    Reply
    • Paula says

      11.12.22 at 7:14 am

      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.

      Reply
  4. Verna Phillips says

    08.29.22 at 10:39 am

    Hi,
    Can you substitute cake flour for the all purpose flour?

    Reply
    • Paula says

      08.29.22 at 1:04 pm

      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.

      Reply
  5. Raquel says

    07.10.22 at 7:36 pm

    The perfect cake for summer – wonderful flavors!

    Reply
  6. Wendy says

    07.10.22 at 9:32 am

    5 stars
    This is such a crowd pleaser. Super easy too.

    Reply
  7. Scarlet says

    07.09.22 at 11:39 am

    5 stars
    This was delicious. I love that sweet, buttery flavor with the tangy pineapple.

    Reply
  8. Tina says

    05.29.22 at 4:05 pm

    Can I use gluten free flour for the recipes? I have celiac disease and need them to be gluten free.

    Reply
    • Paula says

      05.30.22 at 6:39 pm

      I haven’t tested it with gluten free flour, but the 1:1 gluten-free flours should work.

      Reply
  9. Trinita says

    05.09.22 at 1:04 pm

    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.

    Reply
    • Paula says

      05.09.22 at 5:28 pm

      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.

      Reply
  10. Kesha says

    10.10.21 at 4:02 pm

    I tried your Pineapple Pound Cake yesterday!! And it is amazing! Thank you for sharing!!

    Reply
  11. Tom Entler says

    08.30.21 at 7:26 pm

    5 stars
    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.

    Reply
    • Paula says

      08.31.21 at 8:18 am

      Thank you so much!!! You’ve made my day! I’m about to test another one this morning.

      Reply
  12. Rose says

    05.14.21 at 7:11 am

    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!

    Reply
    • Paula says

      05.18.21 at 4:11 pm

      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.)

      Reply
  13. Glenda says

    06.24.19 at 9:24 pm

    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?

    Reply
    • Paula says

      06.25.19 at 11:46 am

      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 😁)

      Reply
  14. Christy Huish says

    02.17.19 at 9:18 pm

    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!

    Reply
  15. Cindy Rose says

    01.09.19 at 4:41 pm

    5 stars
    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.

    Reply
    • Cindy says

      02.16.19 at 11:44 am

      5 stars
      THANK YOU!! The link you sent, is working!! Sorry it 5ook so long, to let you know…been a bad winter lol

      Reply
  16. Diane K says

    04.08.18 at 5:57 am

    Thank you for your help. I’m very anxious to try this recipe. Looks heavenly.

    Reply
  17. Lynn Arledge says

    04.04.18 at 10:33 pm

    She whisk the eggs by hand before adding them with the other ingredients.

    Reply
  18. Paula says

    04.04.18 at 11:15 am

    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/

    Reply
  19. Lynn Arledge says

    04.03.18 at 4:16 pm

    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.

    Reply
    • Paula says

      04.04.18 at 11:13 am

      I whisk the eggs by hand before adding them. For the cake, I use a stand mixer but with the whisk attachment.

      Reply
      • Lynn Arledge says

        04.04.18 at 10:34 pm

        Thanks.

        Reply
  20. Brenda Scott says

    03.24.18 at 6:48 pm

    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!

    Reply
    • Paula says

      03.29.18 at 5:06 pm

      No it isn’t a mistake, if the eggs are the leavener and when they are whipped enough they will make the cake rise.

      Reply
  21. Connie says

    03.20.18 at 12:04 pm

    Can the pineapple cake be made in a 9×13 pan?

    Reply
    • Paula says

      05.05.18 at 9:22 am

      yes

      Reply
  22. John L. Purvis says

    03.19.18 at 3:29 pm

    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!!

    Reply
    • Paula says

      03.20.18 at 6:03 pm

      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.

      Reply
      • Ree says

        04.05.19 at 5:04 am

        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.

        Reply
  23. K.J. says

    03.19.18 at 9:29 am

    Can this be cut in half and baked in a loaf pan for a small household?

    Reply
    • Paula says

      03.19.18 at 1:30 pm

      I never have good luck with halving pound cakes. It does freeze well though

      Reply
  24. Sharon Mac says

    03.18.18 at 6:24 pm

    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!

    Reply
    • Paula says

      03.19.18 at 1:31 pm

      I didn’t find that it needs salt. I did use salted butter. The eggs are the leavener.

      Reply
  25. Carole says

    03.17.18 at 12:34 am

    Do you cool the cake a little before you pour the glaze?

    Reply
    • Paula says

      03.18.18 at 5:11 pm

      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.

      Reply
  26. KatlieAnn says

    03.16.18 at 5:06 pm

    What would you suggest for low sugar?

    Reply
    • Paula says

      03.19.18 at 1:36 pm

      A sugar substitute? I don’t recommend sugar substitutes in this recipe

      Reply
  27. Carla says

    03.16.18 at 12:01 pm

    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.

    Reply
    • Paula says

      03.16.18 at 2:40 pm

      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.

      Reply
  28. Julie @ Back To My Southern Roots says

    03.16.18 at 7:42 am

    This looks like an incredible dessert! Wow! Thanks for sharing the recipe.

    Reply
  29. Nancy says

    03.16.18 at 7:10 am

    Where is the rack in the oven? Lowest like an angel food cake?

    Reply
    • Paula says

      03.16.18 at 2:41 pm

      No, center of the oven

      Reply
  30. kathy olson says

    03.15.18 at 3:44 pm

    This looks amazing! I’d love to try it.

    Reply
  31. Marye Audet-White says

    03.09.18 at 12:24 pm

    5 stars
    I haven’t had a pineapple pound cake in forever! It looks SO good!

    Reply
  32. Linda says

    03.07.18 at 6:55 pm

    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!

    Reply
    • Paula says

      03.07.18 at 7:20 pm

      Ok, I have it corrected now! Thanks!

      Reply
      • Linda says

        03.07.18 at 7:49 pm

        I missed the peaches noted. Stopped at the schnapps. Looks great now!

        Reply
  33. Kim says

    03.07.18 at 10:24 am

    Is this correct? They ingredients list pineapples and the instructions are saying peaches and peach schnapps….

    Reply
    • Paula says

      03.07.18 at 7:20 pm

      It’s corrected now, I caught it after it had published. Sorry for the trouble.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Your email address will not be published. Have you tried this recipe? Consider giving it 5 stars!




The Big Pound Cake Review

60 pound cake recipes

Featured Categories

  • Appetizers
  • Beverages
  • Breakfast
  • Desserts
  • Entrees
  • Side Dishes
  • College Student Recipes

Search specific recipes

Search specific recipes

Archives

Old Fashioned chocolate Crinkle Cookies

Old Fashioned Chocolate Crinkle Cookies

Easter Sand Art Brownies

Easter Sand Art Brownie Recipe

Cinnamon Chips with Daiquiri Dip

CINNAMON CHIPS with DAIQUIRI DIP

Chocolate Chess Pie

Chocolate Chess Pie

Favorites

Southwest Blackened Chicken Salad

Southwest Blackened Chicken Salad

blackened chicken plated

Southwest Skillet Blackened Chicken

Hawaiian Loco Moco, regional recipe for hamburger steak

Hawaiian Loco Moco {Hamburger Steak}

lettuce Wraps

BLTA Wraps

Chocolate Chip Snickers Cookies

THICK CHOCOLATE CHIP SNICKERS COOKIES

Mexican beef dinner

QUESABIRRIA STACK {Cheese Birrias Taco Stack}

profile picHi, I'm Paula. I'm a blogger, a baker, a runner, a writer, a recipe developer, & a cookie dough eater. I love creating great recipes & sharing them with you! You'll find healthy recipes, comfort food and my favorite, indulgent desserts!
read more
  • Facebook
  • Twitter
  • Pinterest
  • Instagram
  • RSS

DISCLOSURE

Call Me PMc is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate, I earn from qualifying purchases at no cost to you. 

Read my Privacy Policy.

COPYRIGHT

© 2012 – 2023 All recipes & images are original & the sole property of CallMePMc.com All Rights Reserved. All content is for your personal enjoyment & content herein is in no way to be used for commercial purposes. Other than linking to a page, do not copy or otherwise use images or original recipes without my written permission. Republishing posts in their entirety is prohibited. Use of this site automatically constitutes your agreement to these terms.

SUBSCRIBE TO OUR NEWSLETTER

Stay up to date. Subscribe to receive blog updates in your email inbox

  • Copyright © 2023 Call Me PMc. Design & Development by Melissa Rose Design