Pineapple Sour Cream Pound Cake

Pineapple Sour Cream Pound Cake is a delightful treat that combines the richness of sour cream with the tropical sweetness of pineapple. This cake is perfect for various occasions, whether it’s a family gathering, birthday celebration, or just a cozy afternoon snack. Its moist texture and flavorful glaze make it a standout dessert that everyone will love.

Why You’ll Love This Recipe

• Moist and Flavorful: The addition of sour cream and crushed pineapple ensures a moist cake bursting with flavor.
• Easy to Make: With simple ingredients and straightforward steps, this recipe is beginner-friendly.
• Versatile Dessert: Perfect for any occasion, from brunch to potlucks or as an everyday treat.
• Creamy White Glaze: The luscious cream cheese glaze adds an extra layer of sweetness and visual appeal.
• Make-Ahead Friendly: This cake can be made in advance and stored for later enjoyment.

Tools and Preparation

Before you start baking, gather your essential tools to make the process smooth and enjoyable.

Essential Tools and Equipment

• Bundt or tube pan
• Mixing bowls
• Electric mixer
• Whisk
• Measuring cups and spoons
• Rubber spatula

Importance of Each Tool

• Bundt or tube pan: Ensures even baking and helps achieve that beautiful cake shape.
• Electric mixer: Saves time and effort when creaming butter and sugar for a fluffy texture.
• Measuring cups and spoons: Accurate measurements are crucial for baking success; this tool helps you get them right every time.

Ingredients

For the Cake

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (about 283 g) unsalted butter, room temperature
• 1 cup granulated sugar
• 5 large eggs, room temperature
• 1 cup sour cream, room temperature
• 1 cup crushed pineapple, well-drained (reserve juice for glaze)
• 1 teaspoon vanilla extract
• 1 teaspoon pineapple extract (optional, for stronger flavor)

For the White Glaze

• 4 ounces (113 g) cream cheese, softened
• 2-3 cups powdered sugar (adjust to desired thickness)
• 2 tablespoons reserved pineapple juice (more if needed to thin)

How to Make Pineapple Sour Cream Pound Cake

Step 1: Preheat the Oven

Preheat your oven to 325 F (160 C). Grease and flour your bundt or tube pan thoroughly to prevent sticking.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this mixture aside while you prepare the wet ingredients.

Step 3: Cream Butter & Sugar

In a large mixing bowl, beat the softened butter and granulated sugar on medium speed until it’s light and fluffy. This should take about 5 minutes.

Step 4: Add Eggs

Add the eggs one at a time to the butter-sugar mixture. Ensure you mix well after each addition for a smooth batter.

Step 5: Incorporate Sour Cream & Flavorings

Mix in the sour cream along with the vanilla extract. If you’re using pineapple extract for a stronger flavor, add it now.

Step 6: Add Pineapple

Gently fold in the well-drained crushed pineapple into your batter until evenly distributed.

Step 7: Combine Wet & Dry

Gradually add your dry ingredient mixture into the wet batter in small batches. Mix until just combined—be careful not to overmix!

Step 8: Bake

Pour your batter into the prepared pan. Bake for approximately 55 minutes to 1 hour 15 minutes. A toothpick inserted in the center should come out clean with a few moist crumbs being acceptable.

Step 9: Cool

Allow your cake to cool in the pan for about 15 minutes before inverting it onto a wire rack. Let it cool completely before adding the glaze.

Step 10: Make the White Glaze

Using an electric mixer, beat softened cream cheese until smooth. Gradually add powdered sugar while mixing until thick and creamy. Stir in reserved pineapple juice little by little until you reach your desired glaze consistency.

Drizzle or spread this delicious glaze over your completely cooled Pineapple Sour Cream Pound Cake before serving!

How to Serve Pineapple Sour Cream Pound Cake

Serving Pineapple Sour Cream Pound Cake can elevate any occasion, whether it’s a casual gathering or a festive celebration. Here are some delightful serving suggestions to enhance your experience.

Pair with Fresh Fruits

• Berries: Top the cake with fresh strawberries, blueberries, or raspberries for a refreshing contrast.
• Sliced Bananas: Add banana slices to bring out the tropical flavors of the pineapple.

Add Whipped Topping

• Sweetened Whipped Cream: A dollop of whipped cream adds a light, airy texture and balances the cake’s density.
• Coconut Whipped Cream: For a tropical twist, use coconut-flavored whipped cream.

Accompany with Ice Cream

• Vanilla Ice Cream: Classic vanilla ice cream pairs harmoniously with the cake’s flavors.
• Pineapple Sorbet: Serve with pineapple sorbet for an extra punch of pineapple goodness.

Drizzle with Sauce

• Caramel Sauce: A warm caramel drizzle creates a sweet and gooey layer on top of the cake.
• Chocolate Sauce: For chocolate lovers, a rich chocolate sauce enhances the flavor profile beautifully.

How to Perfect Pineapple Sour Cream Pound Cake

To achieve the perfect Pineapple Sour Cream Pound Cake, consider these essential tips that will help you create a moist and flavorful treat.

• Boldly Drain Pineapple: Ensure the crushed pineapple is well-drained to avoid excess moisture in your cake.
• Boldly Use Room Temperature Ingredients: Using room temperature butter, eggs, and sour cream allows for better mixing and creates a smoother batter.
• Boldly Avoid Overmixing: Mix until just combined when adding dry ingredients to prevent a dense cake.
• Boldly Tent if Necessary: If your cake browns too quickly while baking, loosely tent it with foil to prevent burning.
• Boldly Cool Completely Before Glazing: Let the cake cool fully before adding glaze for optimal presentation and flavor.

Best Side Dishes for Pineapple Sour Cream Pound Cake

Pairing side dishes with your Pineapple Sour Cream Pound Cake can make your dessert spread even more delightful. Here are some excellent options:

1. Bold Fruit Salad: A colorful mix of seasonal fruits complements the sweetness of the cake.
2. Bold Green Salad: A light green salad with citrus vinaigrette offers a refreshing contrast.
3. Bold Yogurt Parfait: Layer yogurt with granola and fruit for a delicious side that balances sweetness.
4. Bold Cheese Platter: A selection of cheeses can add savory notes that enhance dessert flavors.
5. Bold Tropical Smoothie: Blend tropical fruits into a smoothie for a fun drink pairing.
6. Bold Almond Biscotti: Crunchy biscotti provide texture that contrasts nicely with soft cake.

Common Mistakes to Avoid

Baking can be tricky, especially with a delicious recipe like Pineapple Sour Cream Pound Cake. Here are some common mistakes and how to steer clear of them.

• Bold Mixing Too Much: Overmixing the batter can lead to a tough cake. Mix until just combined for a lighter texture.

• Bold Ignoring Room Temperature Ingredients: Using cold ingredients can affect the mixing process. Always let your butter, eggs, and sour cream come to room temperature before using.

• Bold Skipping the Cooling Time: Cutting into the cake too soon can cause it to crumble. Allow it to cool completely for the best results.

• Bold Not Draining Pineapple Well: Excess moisture from pineapple can make the cake soggy. Be sure to drain it thoroughly before adding it to the batter.

• Bold Forgetting to Grease the Pan: A properly greased pan prevents sticking. Take time to grease and flour your bundt or tube pan thoroughly.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 1 week.
• Keep away from strong-smelling foods in the fridge.

Freezing Pineapple Sour Cream Pound Cake

• Wrap tightly in plastic wrap and then aluminum foil.
• Can be frozen for up to 3 months for best quality.

Reheating Pineapple Sour Cream Pound Cake

• Oven: Preheat your oven to 350°F (175°C) and warm the cake for about 10-15 minutes.
• Microwave: Heat individual slices on medium power for about 20-30 seconds until warm.
• Stovetop: Place slices in a skillet over low heat, covering with a lid, until warmed through.

Frequently Asked Questions

Here are some common queries regarding Pineapple Sour Cream Pound Cake.

Can I use fresh pineapple instead of canned?

Yes, you can use fresh pineapple as long as you drain it well after chopping.

How do I ensure my cake is moist?

Using room temperature ingredients and not overmixing helps maintain moisture in your cake.

Can I add nuts or coconut?

Absolutely! Adding nuts or shredded coconut can provide great texture and flavor variations.

What if my glaze is too thick?

If your glaze is too thick, simply add a little more reserved pineapple juice until you reach your desired consistency.

Final Thoughts

Pineapple Sour Cream Pound Cake is not just delicious; it’s versatile too! Whether enjoyed plain or dressed up with glaze, this cake is perfect for any occasion. Feel free to customize it further by adding nuts or experimenting with different extracts. Try making this delightful treat today!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Print

Pineapple Sour Cream Pound Cake

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Amelia
• Total Time: 1 hour 30 minutes
• Yield: Approximately 12 servings 1x

Print Recipe

Pin Recipe

Description

Indulge in the tropical delight of Pineapple Sour Cream Pound Cake, a moist and flavorful dessert that perfectly blends the richness of sour cream with the sweet brightness of pineapple. This cake is not only ideal for family gatherings and birthdays but also makes for a comforting afternoon treat. Topped with a luscious cream cheese glaze, it’s a show-stopper that will impress your guests at any occasion. Easy to make and delightful to eat, it’s sure to become a favorite in your baking repertoire.

---

Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup unsalted butter, room temperature
• 1 cup granulated sugar
• 5 large eggs, room temperature
• 1 cup sour cream, room temperature
• 1 cup crushed pineapple, well-drained
• 1 teaspoon vanilla extract
• 1 teaspoon pineapple extract (optional)
• 4 ounces cream cheese, softened
• 2–3 cups powdered sugar (adjust to desired thickness)
• 2 tablespoons reserved pineapple juice (more if needed to thin)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat your oven to 325°F (160°C) and grease a bundt or tube pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large mixing bowl, beat the softened butter and granulated sugar on medium speed until light and fluffy.
4. Add the eggs one at a time, mixing well after each addition.
5. Mix in the sour cream and vanilla extract. If using pineapple extract, add it now.
6. Gently fold in the well-drained crushed pineapple.
7. Gradually add the dry ingredient mixture into the wet batter in small batches, mixing until just combined.
8. Pour the batter into the prepared pan and bake for approximately 55 minutes to 1 hour 15 minutes.
9. Allow the cake to cool in the pan for about 15 minutes before inverting it onto a wire rack to cool completely.
10. For the glaze, beat the softened cream cheese until smooth, gradually adding powdered sugar, then stir in reserved pineapple juice until desired consistency is reached. Drizzle or spread over the cooled cake.

• Prep Time: 20 minutes
• Cook Time: 70 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Tropical

Nutrition

• Serving Size: 1 slice (75g)
• Calories: 290
• Sugar: 20g
• Sodium: 220mg
• Fat: 16g
• Saturated Fat: 10g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 31g
• Fiber: <1g
• Protein: 4g
• Cholesterol: 85mg