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.
Additionally, eggs need to be whisked before adding them to the mix.
Two Step Pineapple Pound Cake
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.)
- 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
- 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.
- 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.