Description
This Pineapple Sour Cream Pound Cake is pure tropical bliss! Moist, buttery, and bursting with the sunshine sweetness of pineapple, this cake melts in your mouth with every bite. The smooth pineapple glaze adds a glossy finish and a bright pop of flavor — making it perfect for brunches, holidays, or any time you need a little sweetness in your day!
Ingredients:
For the Pound Cake:
3 cups all-purpose flour (sifted)
3 cups granulated sugar
1 cup unsalted butter (room temperature)
6 large eggs (room temperature)
1 cup full-fat sour cream
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon vanilla extract
1 teaspoon pineapple extract (optional, but recommended)
1 cup crushed pineapple (drained)
For the Pineapple Glaze:
2 cups powdered sugar
3–4 tablespoons pineapple juice (adjust for desired consistency)
1 teaspoon vanilla extract (optional)
Instructions:
Preheat and Prepare Your Pan (5 minutes)
Preheat your oven to 325°F (163°C). Grease and flour a 10-inch tube or bundt pan. You can also line the bottom with parchment paper for extra protection.
Cream Butter and Sugar (5 minutes)
In a large bowl, beat the butter until light and fluffy. Gradually add the sugar, mixing for 3–5 minutes until pale and airy. This step is key for that perfect pound cake texture!
Add Eggs One at a Time (3 minutes)
Beat in the eggs one by one, scraping the bowl between additions. This helps create a smooth, creamy batter full of structure and richness.
Combine Dry and Wet Ingredients (10 minutes)
In another bowl, whisk together flour, baking soda, and salt. Alternately add these dry ingredients and sour cream into the butter mixture — starting and ending with flour. Mix gently after each addition.
Add Flavors and Pineapple (2 minutes)
Stir in the vanilla and pineapple extracts. Gently fold in the drained crushed pineapple using a spatula — don’t overmix! You want every bite to have a juicy burst of pineapple.
Bake (1 hour 20 minutes)
Pour the batter into your prepared pan and smooth the top. Bake for 1 hour and 20 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, tent it with foil during the last 30 minutes.
Cool and Glaze (20 minutes + cooling time)
Let the cake cool in the pan for 15–20 minutes, then turn it out onto a rack. Once fully cooled, whisk together the glaze ingredients and drizzle it over the cake. Let it drip naturally for that bakery-perfect look!
Prep Time: 25 minutes
Cooking Time: 1 hour 20 minutes
Total Time: 1 hour 45 minutes
Kcal: ~450 kcal | Servings: 12 servings
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Step-by-Step Guide
Follow these detailed instructions for a foolproof cake. First, ensure all refrigerated ingredients (butter, eggs, sour cream) are truly at room temperature for a smooth, emulsified batter. When creaming the butter and sugar, mix for the full 3-5 minutes until very pale and fluffy; this incorporates air for lift. When adding eggs, incorporate each one fully before adding the next to prevent a broken batter. For the dry/wet additions, add the flour mixture in three parts and the sour cream in two, beginning and ending with flour. Fold the drained pineapple in last until just combined to avoid over-mixing, which leads to toughness.
Serving Suggestions
This versatile cake shines in many settings. For a brunch, serve slices with a dollop of coconut whipped cream and a fresh pineapple wedge. As a dessert, pair it with a scoop of vanilla bean ice cream or a drizzle of caramel sauce. For a festive touch, garnish the glazed cake with toasted coconut flakes or edible flowers. It also makes a wonderful gift when packaged in a decorative box.
How-to Summary
In brief: Prepare your pan and preheat oven to 325°F. Cream room-temperature butter and sugar until pale. Add eggs one at a time. Alternately mix in dry ingredients (flour, baking soda, salt) and sour cream. Gently fold in vanilla, pineapple extract, and drained crushed pineapple. Bake in a tube pan for about 80 minutes until a toothpick tests clean. Cool, then glaze with a simple mix of powdered sugar and pineapple juice.
Frequently Asked Questions
Can I use canned pineapple in juice instead of syrup? Yes, juice-packed pineapple is perfect. Use the juice from the can for the glaze.
What if I don’t have a tube pan? Two 9×5 inch loaf pans work well. Reduce baking time to 50-60 minutes and check for doneness earlier.
Can I make this cake ahead of time? Absolutely. The unglazed cake can be wrapped tightly and stored at room temperature for 2 days or frozen for up to 3 months. Add the glaze just before serving.
Why is my cake dense or gummy? This is often due to over-mixing the batter after adding flour or using cold ingredients, which prevents proper creaming.
Can I substitute the sour cream? Full-fat plain Greek yogurt is the best substitute, offering similar moisture and tang.
Common Mistakes to Avoid
- Not Draining the Pineapple: Excess liquid will throw off the batter’s balance, causing a soggy cake.
- Using Cold Ingredients: Cold butter and eggs won’t emulsify properly, resulting in a dense texture.
- Over-mixing the Batter: Once the flour is added, mix only until combined to avoid developing gluten, which makes the cake tough.
- Opening the Oven Door Early: Wait until at least the last 15 minutes to check, as a sudden temperature drop can cause the cake to fall.
- Glazing a Warm Cake: The glaze will melt and slide off. Ensure the cake is completely cool.
Conclusion
This Pineapple Sour Cream Pound Cake is a guaranteed crowd-pleaser, masterfully blending rich, buttery tradition with vibrant tropical flavor. By following the detailed steps and avoiding common pitfalls, you’ll achieve a bakery-quality dessert with a moist, tender crumb and a sweet, tangy glaze. Perfect for any occasion, this cake is a delicious testament to the joy of homemade baking. Enjoy every slice of this tropical bliss!