TWO STEP PINEAPPLE POUND CAKE (2024)

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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.

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 themhere.

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.

• 4cupall-purpose flour
• 3cupsgranulated sugar
• 1 and 3/4cup
• 1/2cupbuttermilk
• 6largeeggs*Whisk until frothy and light before adding to mixture
• 2teaspoonpure vanilla extract
• 20ounce cancrushed 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 correctlyuntil 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.

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 thepick.

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.