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A taste of the tropics, two step pineapple pound cake, is super moist and exceptionally easy to make in just two steps.

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. 

Course Dessert
Cuisine American, Southern
Keyword cake
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
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

  1. Pre-heat oven to 325 degrees F. (Be sure your oven is cooking at the correct temperature. Read How to Calibrate Your Oven here.)
  2. Spray a 10 inch, 16 cup tube pan with non-stick spray.
  3. All cold ingredients need to be at room temperature. 

  4. 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.

  5. Mix another 4 minutes at medium speed.

  6. Fold in pineapple.
  7. 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.

  8. Cool 20 to  30 minutes on a wire rack, then carefully transfer to a serving dish.
  9. Pour hot glaze over cake.

For the glaze

  1. In a small saucepan, heat pineapple, pineapple juice, and 1 cup granulated sugar to a boil. 
  2. Boil for 2 minutes then simmer for 2 to 3 minutes.
  3. Remove from heat and stir in 1 tablespoon butter.
  4. Pour hot glaze over cake.
  5. *If you use unsalted butter you may want to add 1/2 teaspoon salt to the cake

  6. **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

  1. The two-step mixing method works, but if you're uncertain about it, mix it the traditional way detailed below.

  2. 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.

  3. Alternately, add the sifted flour and buttermilk beginning and ending with flour. Add the vanilla. Fold in the pineapple by hand.

  4. 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.

  5. Cool 20 to 30 minutes on a wire rack, then carefully transfer to a serving dish.
  6. Proceed with Glaze listed above.

Recipe 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