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Pineapple Sour Cream Pound Cake

Pineapple Sour Cream Pound Cake
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Pineapple Sour Cream Pound Cake is a tropical delight that brings together the rich, moist texture of pound cake with the sweet brightness of pineapple. This easy-to-follow recipe is perfect for any occasion, whether it’s a birthday celebration, holiday gathering, or just an everyday treat at home. With its creamy sour cream base and a hint of pineapple flavor, every slice offers a burst of freshness that is sure to impress your family and friends. Top it with a light white glaze for an added touch of sweetness, and enjoy this refreshing dessert all week long!

Ingredients

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  • 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, for stronger flavor)
  • 4 ounces cream cheese, softened
  • 2–3 cups powdered sugar (adjust to desired thickness)
  • 2 tablespoons reserved pineapple juice (more if needed to thin)

Instructions

  1. Preheat your oven to 325°F (160°C) and grease your bundt or tube pan.
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt; set aside.
  3. In a large mixing bowl, beat the unsalted butter and granulated sugar on medium speed until light and fluffy (about 5 minutes).
  4. Gradually add eggs one at a time, mixing well after each addition until fully incorporated.
  5. Mix in the sour cream, vanilla extract, and pineapple extract (if using) until smooth.
  6. Fold in the well-drained crushed pineapple gently into the mixture.
  7. Add the dry ingredients into the wet mixture in small batches, mixing until just combined; avoid overmixing.
  8. Pour your batter into the prepared pan and bake for 55 minutes to 1 hour 15 minutes, checking doneness by inserting a toothpick in the center; it should come out clean with a few moist crumbs.
  9. Cool your cake in the pan for about 15 minutes before inverting onto a wire rack and allowing it to cool completely.
  10. For the glaze, beat softened cream cheese until smooth, gradually adding powdered sugar while mixing until thick and creamy. Stir in reserved pineapple juice gradually until reaching desired consistency. Drizzle or spread over your completely cooled cake.

Nutrition

Find it online: https://familyrecipezone.com/pineapple-sour-cream-pound-cake/