Pineapple Sour Cream Pound Cake

Pineapple Sour Cream Pound Cake is a delightful dessert that stands out for its moist texture and tropical flavor. Perfect for any occasion, this cake combines the richness of sour cream with the sweetness of pineapple. Whether you’re celebrating a birthday, hosting a gathering, or simply indulging yourself, this cake will impress everyone with its delicious taste and inviting aroma.

Why You’ll Love This Recipe

• Moist and Flavorful: The addition of sour cream and crushed pineapple ensures each slice is packed with moisture and flavor.
• Easy to Make: With straightforward steps, this recipe is perfect for bakers of all skill levels.
• Versatile Treat: Enjoy it as a dessert, snack, or even breakfast paired with coffee or tea.
• Beautiful Presentation: The white glaze adds an elegant touch that makes it ideal for special occasions.
• Make Ahead Option: This cake stores well in the fridge, making it easy to prepare in advance.

Tools and Preparation

Preparing Pineapple Sour Cream Pound Cake requires just a few essential tools. Having the right equipment makes the process smoother and more enjoyable.

Essential Tools and Equipment

• Bundt or tube pan
• Mixing bowls
• Electric mixer
• Whisk
• Measuring cups and spoons
• Wire rack

Importance of Each Tool

• Bundt or tube pan: This shape allows for even baking and helps create that signature pound cake look.
• Electric mixer: A powerful tool that saves time when creaming butter and sugar until fluffy.
• Wire rack: Essential for cooling your cake evenly after baking to prevent sogginess.

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). Thoroughly grease and flour a bundt or tube pan to ensure easy removal after baking.

Step 2: Mix Dry Ingredients

In a medium bowl:
1. Whisk together the flour, baking powder, baking soda, and salt.
2. Set aside for later use.

Step 3: Cream Butter & Sugar

In a large mixing bowl:
1. Beat the butter and sugar on medium speed until light and fluffy—approximately 5 minutes.

Step 4: Add Eggs

Add the 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 optional pineapple extract.

Step 6: Add Pineapple

Fold in:
1. The well-drained crushed pineapple, ensuring it’s evenly distributed throughout the batter.

Step 7: Combine Wet & Dry Ingredients

Gradually add your dry ingredients from step 2 to the wet mixture:
1. Do this in small batches while mixing until just combined.
2. Be careful not to overmix.

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; it should come out clean with a few moist crumbs.

Step 9: Cool

Allow the cake to cool in the pan for about 15 minutes:
1. Then invert onto a wire rack to cool completely before glazing.

Step 10: Make the White Glaze

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

Drizzle or spread over your completely cooled cake for an enticing finish! Enjoy your delicious Pineapple Sour Cream Pound Cake!

How to Serve Pineapple Sour Cream Pound Cake

Serving Pineapple Sour Cream Pound Cake can elevate any occasion. With its moist texture and delightful flavors, this cake pairs well with various accompaniments. Here are some creative serving suggestions.

With Fresh Fruit

• Sliced Strawberries: Fresh strawberries add a bright contrast and enhance the tropical notes of the cake.
• Mixed Berries: A medley of blueberries, raspberries, and blackberries brings a pop of color and freshness.

With Whipped Cream

• Classic Whipped Cream: A dollop of lightly sweetened whipped cream complements the cake’s richness beautifully.
• Coconut Whipped Cream: For a tropical twist, use coconut-flavored whipped cream to enhance the pineapple flavor.

As a Dessert Trifle

• Layered with Fruit: Cut the pound cake into cubes and layer it with whipped cream and fresh fruit for a stunning dessert trifle.
• With Yogurt: Combine pieces of cake with yogurt and fruit for a lighter yet indulgent treat.

How to Perfect Pineapple Sour Cream Pound Cake

Achieving the perfect Pineapple Sour Cream Pound Cake is simple with a few helpful tips. Follow these guidelines to ensure your cake turns out flawlessly every time.

• Use Room Temperature Ingredients: Allow butter, eggs, and sour cream to sit at room temperature. This helps create a smoother batter and improves the cake’s texture.
• Drain Pineapple Well: Make sure to drain the crushed pineapple thoroughly before adding it to the batter. Excess moisture can lead to a soggy cake.
• Don’t Overmix: When combining wet and dry ingredients, mix until just combined. Overmixing can make the cake dense instead of light and fluffy.
• Check for Doneness Early: Start checking your cake around 50 minutes into baking. If a toothpick comes out clean or with few moist crumbs, it’s ready.
• Cool Properly: Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack. This prevents sticking and allows for even cooling.
• Store Correctly: Keep any leftover glazed cake in an airtight container in the fridge for up to one week to maintain its freshness.

Best Side Dishes for Pineapple Sour Cream Pound Cake

Pineapple Sour Cream Pound Cake is versatile enough to be paired with various side dishes that complement its flavors. Here are some excellent options to consider.

1. Vanilla Ice Cream: A scoop of creamy vanilla ice cream adds richness that balances the lightness of the pound cake.
2. Tropical Fruit Salad: A refreshing mix of mangoes, papayas, and kiwi offers a bright contrast that enhances the tropical theme.
3. Coconut Macaroons: Chewy coconut macaroons provide an additional layer of texture while echoing the flavors in the cake.
4. Lemon Sorbet: The tartness of lemon sorbet serves as a palate cleanser that highlights the sweetness of the pound cake.
5. Yogurt Parfait: Layer yogurt with granola and fruits for a healthy side that pairs nicely with dessert.
6. Chocolate Fondue: For chocolate lovers, serve slices of pound cake alongside warm chocolate fondue for dipping fun!

Common Mistakes to Avoid

Baking can be tricky, especially with a delightful recipe like Pineapple Sour Cream Pound Cake. Here are some common mistakes to watch out for:

• Using cold ingredients – Cold butter and eggs can lead to an uneven batter. Always use room temperature ingredients for a smooth mix.
• Overmixing the batter – Mixing too much can create a dense cake. Combine until just incorporated for a light texture.
• Not measuring ingredients accurately – Incorrect measurements can ruin the cake’s balance. Use proper measuring cups and spoons for precision.
• Skipping the cooling time – Cutting into the cake too soon can cause it to crumble. Allow it to cool before glazing for the best results.
• Ignoring ingredient quality – Using low-quality ingredients affects flavor. Choose fresh, high-quality items for the best taste.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 1 week.
• Keep glazed or unglazed cake refrigerated to maintain freshness.

Freezing Pineapple Sour Cream Pound Cake

• Wrap tightly in plastic wrap and aluminum foil for up to 3 months.
• Thaw in the refrigerator overnight before serving.

Reheating Pineapple Sour Cream Pound Cake

• Oven – Preheat to 350°F (175°C) and warm slices for about 10 minutes.
• Microwave – Heat individual slices on medium power for about 15-20 seconds.
• Stovetop – Place slices in a skillet over low heat, cover, and warm gently.

Frequently Asked Questions

Here are some common questions about Pineapple Sour Cream Pound Cake:

Can I use fresh pineapple instead of canned?

Yes, you can use fresh pineapple, but ensure it is well-drained to avoid excess moisture.

How do I make my cake more flavorful?

Consider adding an extra teaspoon of vanilla extract or using fresh zest from oranges or lemons.

Is it possible to make this recipe gluten-free?

Absolutely! Substitute all-purpose flour with a gluten-free blend that measures cup-for-cup.

How should I store leftover pound cake?

Store leftover cake in an airtight container in the fridge or freeze it for longer preservation.

Can I add nuts or coconut to this recipe?

Yes! Chopped nuts or shredded coconut can enhance texture and flavor. Just fold them in with the crushed pineapple.

Final Thoughts

Pineapple Sour Cream Pound Cake is a delightful treat perfect for any occasion. Its moist texture and tropical flavor make it irresistible. Feel free to customize with your favorite fruits or extracts. Give this recipe a try—you won’t be disappointed!

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Pineapple Sour Cream Pound Cake

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• Author: Jennifer
• Total Time: 1 hour 20 minutes
• Yield: Serves approximately 12 slices 1x

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Description

Indulge in the tropical delight of Pineapple Sour Cream Pound Cake, a moist and flavorful dessert that’s perfect for any occasion. This cake combines the richness of sour cream with the sweetness of well-drained crushed pineapple, creating a light and fluffy treat that everyone will love. Ideal for birthdays, gatherings, or as a simple treat to enjoy with your morning coffee or tea, this dessert is beautifully finished with a creamy white glaze. Its vibrant flavors and inviting aroma make it an instant favorite at any table.

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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
• 4 ounces cream cheese, softened
• 2–3 cups powdered sugar
• 2 tablespoons reserved pineapple juice

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Instructions

1. Preheat your oven to 325°F (160°C) and grease a bundt or tube pan.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt; set aside.
3. In a large mixing bowl, cream butter and sugar until light and fluffy.
4. Add eggs one at a time, mixing well after each addition.
5. Incorporate sour cream, vanilla extract, and optional pineapple extract.
6. Fold in well-drained crushed pineapple evenly into the batter.
7. Gradually combine dry ingredients with the wet mixture until just incorporated.
8. Pour batter into prepared pan and bake for 55 minutes to 1 hour 15 minutes or until a toothpick comes out clean.
9. Allow cooling in the pan for 15 minutes before transferring to a wire rack.

• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Tropical

Nutrition

• Serving Size: 1 slice (60g)
• Calories: 250
• Sugar: 16g
• Sodium: 180mg
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 37g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 80mg