Pineapple Sour Cream Pound Cake

The Pineapple Sour Cream Pound Cake is a delightful treat that brings tropical flavors to your dessert table. Perfect for gatherings, brunches, or simply as a sweet indulgence at home, this cake stands out with its moist texture and rich flavor profile. Infused with crushed pineapple and complemented by a luscious white glaze, it’s a cake that everyone will love. Whether you’re celebrating a special occasion or just want to brighten your day, this recipe is sure to impress.

Why You’ll Love This Recipe

• Easy to Make: With straightforward steps and simple ingredients, baking this cake is a breeze even for beginners.
• Moist and Flavorful: The combination of sour cream and crushed pineapple ensures each slice is incredibly moist and bursting with flavor.
• Versatile for Any Occasion: Ideal for birthdays, holidays, or casual get-togethers—this cake fits any celebration perfectly.

Tools and Preparation

Before diving into the recipe, gather your tools to ensure a smooth baking experience. Having the right equipment on hand can make all the difference in your baking results.

Essential Tools and Equipment

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

Importance of Each Tool

• Bundt or tube pan: The shape allows for even cooking and creates a stunning presentation for your cake.
• Electric mixer: This tool saves time and effort when creaming butter and sugar, giving you that light and fluffy texture.

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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 a bundt or tube pan thoroughly to ensure easy release after baking.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside while you prepare the wet ingredients.

Step 3: Cream Butter & Sugar

In a large mixing bowl, beat the room-temperature butter and granulated sugar on medium speed until the mixture is light and fluffy. This should take about 5 minutes.

Step 4: Add Eggs

Add the eggs one at a time. Make sure to mix well after each addition until fully incorporated into the batter.

Step 5: Incorporate Sour Cream & Flavorings

Mix in the sour cream along with vanilla extract and optional pineapple extract. Stir until well blended.

Step 6: Add Pineapple

Gently fold in the well-drained crushed pineapple into the batter using a spatula, ensuring it’s evenly distributed.

Step 7: Combine Wet & Dry Ingredients

Gradually add your dry ingredients to the wet mixture in small batches. Mix just until combined; avoid overmixing as this can affect cake texture.

Step 8: Bake

Pour the batter into your prepared pan. Bake in the preheated oven for about 55 minutes to 1 hour 15 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean with only a few moist crumbs attached.

Step 9: Cool

Let the cake cool in the pan for about 15 minutes before inverting it onto a wire rack. Allow it to cool completely before glazing.

Step 10: Make the White Glaze

Beat softened cream cheese until smooth in texture. Gradually add powdered sugar while mixing until thick and creamy. Then stir in reserved pineapple juice gradually until you reach your desired glaze consistency.

Step 11: Glaze Your Cake

Once cooled completely, drizzle or spread the white glaze over your Pineapple Sour Cream Pound Cake. Enjoy every bite!

Tips for Success

• Drain the pineapple well to prevent excess moisture in your cake.
• Use room temperature ingredients for smoother mixing and better crumb structure.
• If you notice browning too quickly during baking, loosely tent with foil halfway through.
• Store any glazed leftovers in an airtight container in the fridge for up to one week.

How to Serve Pineapple Sour Cream Pound Cake

Pineapple Sour Cream Pound Cake is a delightful dessert that can shine on its own or be paired with various accompaniments. Here are some serving suggestions to enhance its flavor and presentation.

With Fresh Fruit

• Berries: Top the cake with fresh strawberries, blueberries, or raspberries for a burst of color and freshness.
• Sliced Bananas: Add banana slices for a creamy texture that compliments the pineapple.

With Whipped Cream

• Classic Whipped Cream: A dollop of lightly sweetened whipped cream adds richness and lightness to each slice.
• Coconut Whipped Cream: For a tropical twist, use coconut whipped cream to enhance the pineapple flavor.

As a Layered Dessert

• Trifle Style: Layer pieces of the cake with whipped cream and fruit in a glass for an elegant presentation.
• Cake Parfaits: Crumble the pound cake into parfait cups with layers of yogurt and fresh fruit.

With Ice Cream

• Vanilla Ice Cream: Serve warm slices of the cake with a scoop of vanilla ice cream for a comforting dessert.
• Pineapple Sorbet: For a refreshing touch, pair it with pineapple sorbet to accentuate the fruitiness.

How to Perfect Pineapple Sour Cream Pound Cake

To ensure your Pineapple Sour Cream Pound Cake turns out perfectly moist and flavorful, consider these helpful tips.

• Bold Drain Pineapple Well: Ensure you drain the crushed pineapple thoroughly to prevent excess moisture from making the cake soggy.
• Bold Use Room Temperature Ingredients: Bring eggs, butter, and sour cream to room temperature for smoother mixing and better texture.
• Bold Avoid Overmixing: Combine wet and dry ingredients gently; overmixing can lead to a dense cake.
• Bold Check Baking Time Carefully: Start checking for doneness at 55 minutes; every oven varies slightly in cooking time.
• Bold Cool Before Glazing: Allow the cake to cool completely before adding glaze to prevent it from melting away.

Best Side Dishes for Pineapple Sour Cream Pound Cake

Pairing side dishes with Pineapple Sour Cream Pound Cake can elevate your dessert experience. Here are some excellent choices:

1. Bold Tropical Fruit Salad: A mix of mango, kiwi, and citrus fruits complements the cake’s flavors well.
2. Bold Coconut Rice Pudding: The creaminess of rice pudding with coconut enhances the tropical notes of the cake.
3. Bold Lemon Sorbet: The tartness of lemon sorbet provides a refreshing contrast to the sweetness of the pound cake.
4. Bold Almond Biscotti: Crunchy biscotti adds texture and pairs beautifully with coffee or tea served alongside dessert.
5. Bold Chilled Mint Tea: A refreshing mint tea can cleanse your palate between bites of rich cake.
6. Bold Grilled Peaches: Grilled peaches drizzled with honey offer a caramelized sweetness that pairs wonderfully with the pound cake.

Common Mistakes to Avoid

Baking a Pineapple Sour Cream Pound Cake can be delightful, but there are common pitfalls to watch out for.

• Using cold ingredients – Cold butter and eggs can lead to a lumpy batter. Always use room temperature ingredients for a smooth mixture.
• Not draining pineapple properly – Excess moisture from the pineapple can make the cake soggy. Ensure it is well-drained before adding it to the batter.
• Overmixing the batter – Overmixing can result in a dense cake. Mix until just combined to keep your pound cake light and fluffy.
• Skipping the cooling time – Cutting into a warm cake can affect its texture. Allow the cake to cool completely in the pan before inverting it onto a rack.
• Ignoring baking time – Baking times may vary with different ovens. Start checking for doneness at 55 minutes to prevent overbaking.

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Storage & Reheating Instructions

Refrigerator Storage

• Store your glazed Pineapple Sour Cream Pound Cake in an airtight container.
• It can last up to one week in the refrigerator.

Freezing Pineapple Sour Cream Pound Cake

• Wrap the cooled cake tightly in plastic wrap and then aluminum foil.
• Freeze for up to three months for best quality.

Reheating Pineapple Sour Cream Pound Cake

• Oven – Preheat your oven to 350°F (175°C), wrap the cake in foil, and heat for about 10-15 minutes.
• Microwave – Heat individual slices on medium power for about 20-30 seconds or until warm.
• Stovetop – Place a slice in a skillet over low heat, cover, and warm for about 5 minutes.

Frequently Asked Questions

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

Can I use fresh pineapple instead of canned?

Using fresh pineapple is possible, but ensure it’s well-drained and chopped finely to avoid excess moisture.

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

A toothpick inserted into the center should come out clean or with just a few moist crumbs attached.

What can I substitute for sour cream?

Greek yogurt or buttermilk can be used as alternatives if you don’t have sour cream on hand.

How should I serve Pineapple Sour Cream Pound Cake?

This cake is delicious on its own or served with whipped cream, fresh fruit, or ice cream for added flavor.

Final Thoughts

The Pineapple Sour Cream Pound Cake is not only delicious but also versatile. Its moist texture and tropical flavor make it perfect for any occasion. Feel free to customize it by adding nuts or coconut flakes for extra crunch! Try this recipe today and enjoy a slice of paradise!