Pineapple Sour Cream Pound Cake

Pineapple Sour Cream Pound Cake is a delightful dessert that brings together the rich flavors of pineapple and creamy sour cream. This cake is perfect for gatherings, celebrations, or simply as a sweet treat to enjoy at home. Its moist texture and vibrant taste make it a standout option for any occasion.

Why You’ll Love This Recipe

• Easy to Make: With straightforward steps, this recipe is perfect for bakers of all skill levels.
• Moist and Flavorful: The combination of sour cream and crushed pineapple ensures a moist cake with every bite.
• Versatile Serving Options: Enjoy it plain, with a glaze, or paired with fresh fruit or whipped cream.
• Perfect for Any Occasion: Whether it’s a birthday, holiday, or casual get-together, this cake fits right in.
• Impressive Presentation: The bundt shape and glossy glaze create an eye-catching dessert that’s sure to impress.

Tools and Preparation

Before you begin baking your Pineapple Sour Cream Pound Cake, gather the essential tools. Having everything ready will streamline the process and ensure success.

Essential Tools and Equipment

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

Importance of Each Tool

• Bundt or tube pan: This shape helps the cake bake evenly and creates a beautiful presentation.
• Electric mixer: Saves time and effort while achieving the perfect creamy texture for batter.
• Rubber spatula: Ideal for folding ingredients gently without overmixing, ensuring a light cake.

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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.

Step 3: Cream Butter & Sugar

In a large mixing bowl, beat the unsalted butter and granulated sugar on medium speed until light and fluffy—about 5 minutes.

Step 4: Add Eggs

Add the eggs one at a time to the butter-sugar mixture. Mix well after each addition until fully incorporated.

Step 5: Incorporate Sour Cream & Flavorings

Mix in the sour cream along with vanilla extract and pineapple extract if you want an extra boost of flavor.

Step 6: Add Pineapple

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

Step 7: Combine Wet & Dry

Gradually add the dry ingredient mixture to your wet ingredients in small batches. Mix until just combined; be careful not to overmix as it may affect texture.

Step 8: Bake

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

Step 9: Cool

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

Step 10: Make the White Glaze

Beat softened cream cheese until smooth. Gradually add powdered sugar while mixing until thick and creamy. Stir in reserved pineapple juice gradually until you achieve your desired consistency.

Finally, drizzle or spread the white glaze over your completely cooled cake for an irresistible finish!

How to Serve Pineapple Sour Cream Pound Cake

Pineapple Sour Cream Pound Cake is a delightful dessert perfect for various occasions. Its tropical flavor pairs well with numerous accompaniments, enhancing the overall experience.

With Fresh Fruits

• Sliced Strawberries – Fresh strawberries add a bright contrast and additional sweetness.
• Kiwi Slices – The tartness of kiwi complements the cake’s rich flavors beautifully.
• Mixed Berries – A mix of blueberries, raspberries, and blackberries brings vibrant color and acidity.

With Whipped Cream

• Sweetened Whipped Cream – Light and airy whipped cream balances the dense cake texture.
• Coconut Whipped Cream – For a tropical twist, use coconut-flavored whipped cream.

As a Breakfast Treat

• With Coffee – Enjoy a slice with your morning coffee for a delightful start to your day.
• With Yogurt – Pairing it with yogurt creates a creamy, satisfying breakfast option.

How to Perfect Pineapple Sour Cream Pound Cake

Achieving the perfect Pineapple Sour Cream Pound Cake is all about attention to detail. Here are some essential tips:

• Drain the Pineapple Well – This prevents excess moisture that can affect the cake’s structure.
• Use Room Temperature Ingredients – Ingredients like butter and eggs mix better when at room temperature, resulting in a smoother batter.
• Avoid Overmixing – Mix just until ingredients are combined for a tender crumb; overmixing can lead to a tough texture.
• Check Baking Time – Every oven is different; monitor your cake closely as baking times may vary slightly.
• Cool Properly – Allow the cake to cool in the pan before transferring it to avoid breaking or crumbling.

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 great options:

1. Fresh Fruit Salad – A colorful mixture of seasonal fruits enhances freshness and adds nutrition.
2. Vanilla Ice Cream – Creamy vanilla ice cream melts beautifully over warm slices of cake.
3. Coconut Macaroons – These chewy treats echo the tropical theme and provide a fun textural contrast.
4. Lemon Curd – Bright lemon curd adds zing and balances the sweetness of the cake.
5. Chocolate Sauce – Drizzle warm chocolate sauce over slices for an indulgent combination.
6. Toasted Nuts – Chopped toasted almonds or pecans offer crunch and nutty flavor that pairs well with pineapple.

Common Mistakes to Avoid

Baking can be tricky, and avoiding common mistakes is essential for achieving the perfect Pineapple Sour Cream Pound Cake.

• Boldly mix dry ingredients – Skipping this step can lead to uneven rising. Always whisk flour, baking powder, baking soda, and salt together before combining with wet ingredients.
• Overmixing the batter – Mixing too much can create a dense cake. Stir until just combined for a light and fluffy texture.
• Ignoring ingredient temperatures – Using cold eggs or butter affects how well they incorporate. Ensure all ingredients are at room temperature for optimal mixing.
• Underestimating cooling time – Cutting into the cake too soon can ruin its structure. Allow the cake to cool in the pan before inverting it onto a wire rack.
• Neglecting to drain pineapple – Excess moisture from un-drained pineapple can make the cake soggy. Always drain well before adding it to your batter.

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Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 1 week.
• Keep the cake chilled to maintain freshness.

Freezing Pineapple Sour Cream Pound Cake

• Wrap tightly in plastic wrap and aluminum foil for freezer storage.
• Freeze for up to 3 months for best quality.

Reheating Pineapple Sour Cream Pound Cake

• Oven – Preheat to 350°F (175°C) and heat the cake wrapped in foil for about 10-15 minutes until warm.
• Microwave – Heat slices on medium power for about 10-15 seconds or until warmed through.
• Stovetop – Place slices in a skillet over low heat, cover, and warm gently for 3-5 minutes.

Frequently Asked Questions

Here are some common questions regarding the Pineapple Sour Cream Pound Cake.

What makes Pineapple Sour Cream Pound Cake different?

This cake is moist and flavorful due to the combination of sour cream and crushed pineapple, which adds richness and natural sweetness.

Can I substitute other fruits in this recipe?

Yes! You can experiment with other fruits like peaches or mangoes, but ensure they are well-drained to avoid excess moisture.

How do I know when my Pineapple Sour Cream Pound Cake is done?

Insert a toothpick into the center; it should come out clean with just a few moist crumbs attached.

Can I use low-fat sour cream?

Absolutely! Low-fat sour cream works well, although it may slightly alter the texture and flavor.

Final Thoughts

The Pineapple Sour Cream Pound Cake is not only delicious but also versatile. You can customize it by adding nuts or other fruits based on your preference. This delightful dessert is sure to impress at any gathering!