Pineapple Sour Cream Pound Cake

Pineapple Sour Cream Pound Cake is a delightful dessert that combines moist cake with the tropical sweetness of pineapple. Perfect for gatherings, brunches, or simply as a special treat at home, this recipe stands out with its rich flavor and creamy texture. The addition of sour cream ensures a tender crumb while the pineapple adds a refreshing twist. Everyone will love this cake!

Why You’ll Love This Recipe

• Moist and Flavorful: The combination of sour cream and crushed pineapple creates a deliciously moist cake that bursts with flavor.
• Easy to Make: With straightforward steps, even novice bakers will find this recipe simple to follow.
• Versatile for Any Occasion: Whether it’s a birthday party, holiday gathering, or a casual family dinner, this cake fits perfectly.
• Gorgeous Presentation: With its smooth white glaze and golden hue, it’s as visually appealing as it is tasty.
• Leftover Friendly: This cake stays fresh for days when stored properly, making it great for enjoying throughout the week.

Tools and Preparation

To create your Pineapple Sour Cream Pound Cake efficiently, you’ll need some essential tools in your kitchen.

Essential Tools and Equipment

• Bundt or tube pan
• Mixing bowls
• Whisk
• Electric mixer
• Rubber spatula
• Wire rack

Importance of Each Tool

• Bundt or tube pan: Ensures even baking and helps create the beautiful shape of the cake.
• Electric mixer: Saves time and energy when creaming butter and sugar for a fluffy texture.
• Rubber spatula: Ideal for folding ingredients gently without deflating the batter.

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:
1. Whisk together the all-purpose flour, baking powder, baking soda, and salt until combined.
2. Set aside.

Step 3: Cream Butter & Sugar

In a large mixing bowl:
1. Beat the unsalted butter and granulated sugar on medium speed until light and fluffy (about 5 minutes).

Step 4: Add Eggs

Gradually add eggs one at a time:
1. Mix well after each addition until fully incorporated.

Step 5: Incorporate Sour Cream & Flavorings

Mix in:
1. The sour cream.
2. The vanilla extract.
3. The pineapple extract (if using) until smooth.

Step 6: Add Pineapple

Fold in:
1. The well-drained crushed pineapple gently into the mixture.

Step 7: Combine Wet & Dry Ingredients

Add dry ingredients:
1. Incorporate them into the wet mixture in small batches.
2. Mix until just combined; avoid overmixing.

Step 8: Bake

Pour your batter into the prepared pan:
1. Bake for 55 minutes to 1 hour 15 minutes.
2. Check doneness by inserting a toothpick in the center; it should come out clean with a few moist crumbs.

Step 9: Cool

Cool your cake in the pan:
1. Let it sit for about 15 minutes before inverting onto a wire rack.
2. Allow it to cool completely before glazing.

Step 10: Make the White Glaze

In another bowl:
1. Beat softened cream cheese until smooth.
2. Gradually add powdered sugar while mixing until thick and creamy.
3. Stir in reserved pineapple juice gradually until reaching desired consistency.

Drizzle or spread over your completely cooled cake for a delightful finish!

Enjoy your homemade Pineapple Sour Cream Pound Cake!

How to Serve Pineapple Sour Cream Pound Cake

Serving your Pineapple Sour Cream Pound Cake can be as delightful as baking it. This cake pairs well with various accompaniments that enhance its tropical flavor and creamy texture.

Pair with Fresh Fruits

• Berries – Strawberries, blueberries, or raspberries add a burst of freshness.
• Citrus Slices – Oranges or lemons complement the sweetness and add brightness.

Add a Scoop of Ice Cream

• Vanilla Ice Cream – The classic pairing that balances the richness of the cake.
• Coconut Sorbet – For a dairy-free option that aligns beautifully with the pineapple flavors.

Drizzle with Extra Glaze

• White Glaze – A drizzle of the white glaze adds extra sweetness and creaminess.
• Caramel Sauce – A warm caramel sauce can contrast nicely with the cold ice cream.

Serve with Whipped Cream

• Sweetened Whipped Cream – Light and airy, it enhances the cake’s moistness.
• Coconut Whipped Topping – A dairy-free alternative that adds a tropical twist.

How to Perfect Pineapple Sour Cream Pound Cake

To create an exceptional Pineapple Sour Cream Pound Cake, consider these helpful tips for achieving the best results.

• Use Room Temperature Ingredients – Ingredients like butter, eggs, and sour cream mix better and create a smoother batter.
• Drain Pineapple Well – Properly draining the crushed pineapple prevents excess moisture that could make your cake soggy.
• Avoid Overmixing – Mix just until combined to maintain a tender crumb and prevent a dense texture.
• Adjust Baking Time – Every oven is different; check for doneness by inserting a toothpick in the center.
• Cool Before Glazing – Allow the cake to cool completely before applying glaze to prevent it from melting off.

Best Side Dishes for Pineapple Sour Cream Pound Cake

Pairing side dishes with your Pineapple Sour Cream Pound Cake can elevate your dessert experience. Here are some delicious options to consider:

1. Fresh Fruit Salad – A colorful mix of seasonal fruits brings lightness to each slice of cake.
2. Coconut Rice Pudding – The creamy texture complements the pound cake while adding more coconut flavor.
3. Mango Chutney – This sweet and tangy condiment adds a unique flavor contrast when served alongside.
4. Grilled Peaches – The caramelized sweetness of grilled peaches enhances the tropical vibes of the cake.
5. Lemon Sorbet – A refreshing palate cleanser that brightens up each bite of rich pound cake.
6. Minted Yogurt Dip – A cool yogurt dip infused with fresh mint offers a refreshing accompaniment to balance sweetness.

Common Mistakes to Avoid

Baking can be tricky, and avoiding common mistakes will ensure your Pineapple Sour Cream Pound Cake turns out perfectly.

• Skipping the room temperature ingredients: Using cold butter or eggs can lead to a dense cake. Always let your ingredients reach room temperature for better mixing.
• Overmixing the batter: Mixing too much can make the cake tough. Combine wet and dry ingredients until just mixed for a tender crumb.
• Not draining the pineapple: Excess moisture from the pineapple can result in a soggy cake. Make sure to drain it well before adding to the batter.
• Ignoring baking times: Every oven is different. Start checking for doneness at the lower baking time and use a toothpick to test.
• Not cooling properly: Rushing to glaze or cut the cake while it’s still warm may cause it to fall apart. Allow it ample time to cool completely.

Storage & Reheating Instructions

Refrigerator Storage

• Store your glazed cake in an airtight container for up to 1 week to maintain freshness.
• Keep it away from strong-smelling foods, as it can absorb odors.

Freezing Pineapple Sour Cream Pound Cake

• Wrap slices individually in plastic wrap, then place in a freezer-safe bag for up to 3 months.
• Label with the date so you can keep track of how long it has been frozen.

Reheating Pineapple Sour Cream Pound Cake

• Oven: Preheat to 350°F (175°C) and heat slices for about 10-15 minutes until warmed through.
• Microwave: Heat individual slices on medium power for 20-30 seconds, checking regularly to avoid overheating.
• Stovetop: Place slices in a skillet over low heat, cover, and warm for several minutes until heated through.

Frequently Asked Questions

Here are some common questions about making and enjoying Pineapple Sour Cream Pound Cake.

Can I use fresh pineapple instead of canned?

Yes, you can use fresh pineapple! Just ensure it’s well-drained and finely chopped before adding it to your batter.

How do I make my Pineapple Sour Cream Pound Cake gluten-free?

To make this recipe gluten-free, substitute all-purpose flour with a gluten-free flour blend. Adjustments might be needed for consistency.

How can I customize my Pineapple Sour Cream Pound Cake?

You can add nuts like pecans or walnuts for crunch or mix in coconut flakes for a tropical twist!

What should I do if my cake is too dense?

If your cake turns out dense, try reducing mixing time when combining wet and dry ingredients. Ensure all components are at room temperature as well.

Final Thoughts

The Pineapple Sour Cream Pound Cake is not just delicious but also versatile, perfect for any occasion. You can customize it with various add-ins or glazes to suit your taste. It’s time to gather your ingredients and give this delightful recipe a try!