Two Step Pineapple Pound Cake*

By srumbel

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.
from callmepmc.com

Ingredients

• For the cake
• 4 cup all-purpose flour, sifted and measured correctly
• 3 cups granulated sugar
• 1 and 3/4 cup butter at room temperature
• 1/2 cup buttermilk
• 6 large eggs
• 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

Details

Preparation time 15mins
Cooking time 105mins

Preparation

Step 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.

Spray a 10 inch, 16 cup tube pan with non-stick spray.

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 2 minutes at medium speed.

Fold in pineapple.

Pour into tube pan and bake 1 hour 25 to 1 hour 35 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.

Yield 14 slices