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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 combines the sweetness of crushed pineapple with the creaminess of sour cream, resulting in a cake that’s wonderfully moist and bursting with flavor. This easy-to-make dessert is perfect for any occasion, whether it’s a birthday celebration, a summer barbecue, or just a sweet treat at home. With its impressive bundt shape and optional glaze, this cake not only tastes delicious but also looks stunning on any dessert table. Serve it plain or enhance it with fresh fruits and whipped cream for an extra touch of indulgence.

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

Instructions

  1. Preheat oven to 325°F (160°C). Grease and flour a bundt pan.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In a large mixing bowl, beat butter and sugar on medium speed until light and fluffy—about 5 minutes.
  4. Add eggs one at a time to the butter-sugar mixture, mixing well after each addition.
  5. Mix in sour cream along with vanilla extract and pineapple extract if desired.
  6. Gently fold in the well-drained crushed pineapple until evenly distributed.
  7. Gradually add the dry ingredient mixture to the wet ingredients in small batches, mixing until just combined.
  8. Pour batter into prepared pan and bake for about 55 minutes to 1 hour 15 minutes; check doneness with a toothpick.
  9. Allow the cake to cool in the pan for about 15 minutes before inverting onto a wire rack.
  10. For the glaze, beat softened cream cheese until smooth. Gradually add powdered sugar while mixing until thick and creamy. Stir in reserved pineapple juice to achieve desired consistency. Drizzle or spread over the cooled cake.

Nutrition

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

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