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!Ā
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, youāll 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 200Ā°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 canāt 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,Ā first,
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.
Two Step Pineapple Pound Cake
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Save To Your Recipe BoxIngredients
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 toĀ 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.Ā
- *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 correctlyĀ 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 theĀ pick.
For the glaze
- In a small saucepan, heat pineapple, pineapple juice, and 1 cup granulated sugar to a boil.Ā
- 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 toĀ 30 minutes on a wire rack, then carefully transfer to a serving dish. Pour hot glaze over cake.
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/
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 donāt want to waste ingredients. Help! Thanks.
I whisk the eggs by hand before adding them. For the cake, I use a stand mixer but with the whisk attachment.
Thanks.
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!
No it isn’t a mistake, if the eggs are the leavener and when they are whipped enough they will make the cake rise.
Can the pineapple cake be made in a 9×13 pan?
yes
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!!
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.
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.
Can this be cut in half and baked in a loaf pan for a small household?
I never have good luck with halving pound cakes. It does freeze well though
Hi Paula…….this sounds delicious and want to bake it for Easter…..pound cakes are my husbandās favorite. Just wondering if I should add a bit of salt?
Thanx for sharing!
I didn’t find that it needs salt. I did use salted butter. The eggs are the leavener.
Do you cool the cake a little before you pour the glaze?
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.
What would you suggest for low sugar?
A sugar substitute? I don’t recommend sugar substitutes in this recipe
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.
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.
This looks like an incredible dessert! Wow! Thanks for sharing the recipe.
Where is the rack in the oven? Lowest like an angel food cake?
No, center of the oven
This looks amazing! I’d love to try it.
I haven’t had a pineapple pound cake in forever! It looks SO good!
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!
Ok, I have it corrected now! Thanks!
I missed the peaches noted. Stopped at the schnapps. Looks great now!
Is this correct? They ingredients list pineapples and the instructions are saying peaches and peach schnapps….
It’s corrected now, I caught it after it had published. Sorry for the trouble.