Two Step Pineapple Pound Cake

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.

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
• 6 large eggs break yolks and stir 10 to 15 seconds with whisk or fork, just to combine
• 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*If you use unsalted butter you may want to add 1/4 teaspoon salt to the cake
• **This cake if leavened with eggs only. Baking powder or baking soda is not needed to make the cake rise. Beating the eggs correctly until they are pale yellow will make the cake rise.

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. 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.
4. ..............................

for full recipes please see : www.callmepmc.com

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