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Pineapple Sour Cream Pound Cake

Pineapple Sour Cream Pound Cake
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Indulge in the tropical delight of Pineapple Sour Cream Pound Cake, a moist and flavorful confection that combines the zesty sweetness of pineapple with the creamy richness of sour cream. This irresistible cake is perfect for any occasion—whether you’re hosting a birthday party, enjoying a casual afternoon tea, or simply treating yourself to a comforting dessert after dinner. Each bite promises a tender texture and a burst of flavor that will leave your family and friends asking for seconds. Top it off with a luscious cream cheese glaze or enjoy it plain; either way, this cake is sure to impress!

Ingredients

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  • 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)
  • 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)

Instructions

  1. Preheat oven to 325°F (160°C) and grease a bundt pan.
  2. Whisk together flour, baking powder, baking soda, and salt.
  3. Beat butter and sugar until light and fluffy; add eggs one at a time.
  4. Mix in sour cream and vanilla extract.
  5. Gently fold in crushed pineapple.
  6. Gradually combine wet and dry ingredients until just mixed; pour into prepared pan.
  7. Bake for 55 minutes to 1 hour 15 minutes until a toothpick comes out clean.
  8. Cool before glazing with cream cheese icing.

Nutrition

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

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