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! 

Also try Elvis Presley Pineapple Poke Cake.

 A slice of pineapple pound cake on a plate.

Two Step Pineapple Pound Cake

Pineapple Pound cake has the perfect texture. It’s butter, rich, dense, and moist. A perfect tender crumb that you’ll find hard to resist! 

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, you’ll 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
A pineapple pound cake  with slices missing.

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 200°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

  1. Read the recipe through completely at least twice so you know what comes next.
  2. stand mixer will make your life immensely easier. I can’t imagine all this mixing by hand or even with a hand mixer!
  3. 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.
  4. Allow your eggs, butter, and dairy to come to room temperature before mixing.
  5. As well, I used pure vanilla extract. (Pure vanilla, not an imitation.)
  6. 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, first, sift the flour. Then using a spoon or scoop lightly scoop flour out of its container into a measuring cup. Continue filling the cup until it is overflowing, then using the back of a butter knife level the flour. Scooping the measuring cup directly into the flour to fill can result in up to 25% more flour than lightly spooning the flour into the measuring cup. More flour in a recipe will make it dense and dry.

 Uncut cake on a tray.

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.
 Whole pound cake with glaze dripping down sides.

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.

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
4.87 from 45 votes
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Save To Your Recipe Box
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 pure vanilla extract
  • 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

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 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
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77 Comments

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

  2. 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.

    1. 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.

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

  4. 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.

  5. 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!

    1. 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.)

  6. For the Two-Step Method for the Pineapple Pound Cake, am I correct that you pour the glaze over the cake while it’s still in the pan? If so do you cool completely before running the knife around the pan and turning the cake over on the plate?
    Thanks

    1. You can do it either way. I like to pour it on while the cake is in the pan and let it soak in some before I turn it out.

  7. 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?

    1. 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 😁)

4.87 from 45 votes (38 ratings without comment)

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