Two Step Pineapple Pound Cake

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.

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.

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5 from 1 vote

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. 

Prep Time15 mins

Cook Time1 hr 30 mins

Total Time1 hr 45 mins

Course: Dessert

Cuisine: American, Southern

Keyword: cake

Servings: 14 slices

Author: Paula

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

• Pre-heat oven to 325 degrees F. (Be sure your oven is cooking at the correct temperature. Read How to Calibrate Your Oven here.)
• Spray a 10 inch, 16 cup tube pan with non-stick spray.
• All cold ingredients need to be at room temperature. 
• 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.
• Cool 20 to  30 minutes on a wire rack, then carefully transfer to a serving dish.
• Pour hot glaze over cake.

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.
• *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.

Tradtional 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.
• Proceed with Glaze listed above.

Notes

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

Sharing with friends at Weekend Potluck and Meal Plan Monday.

As a busy mom, Paula saw the need to simplify cooking and meal prep without sacrificing flavor. She provides simple recipes and time-saving strategies for delicious and nutritious meals for your family. Please share CallMePMc.com with your friends.