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