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Pineapple Sour Cream Pound Cake

Pineapple Sour Cream Pound Cake
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Indulge in the delightful flavors of Pineapple Sour Cream Pound Cake, a moist and creamy treat that perfectly balances the tartness of pineapple with the richness of sour cream. This cake is not just a dessert; it’s a versatile option suitable for birthdays, family gatherings, or simply when you crave something sweet. With its easy-to-follow recipe, even novice bakers can create an impressive dish that is sure to wow friends and family. Plus, the creamy glaze adds an extra touch of sweetness, making each bite irresistible. Enjoy this tropical delight at any occasion or as a comforting treat at home.

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 (reserve juice for glaze)
  • 1 teaspoon vanilla extract
  • 1 teaspoon pineapple extract (optional, for stronger flavor)
  • 4 ounces 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). Grease and flour your 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 the unsalted butter and granulated sugar on medium speed until light and fluffy (about 5 minutes).
  4. Add eggs one at a time, mixing well after each addition until fully incorporated.
  5. Mix in sour cream, vanilla extract, and pineapple extract (if using).
  6. Gently fold in the well-drained crushed pineapple until evenly distributed.
  7. Add the dry mixture to the wet mixture in small batches and mix until just combined—avoid overmixing.
  8. Pour the batter into your prepared pan and bake for 55 minutes to 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean.
  9. Let the cake cool in the pan for about 15 minutes, then invert onto a wire rack to cool completely before glazing.
  10. In a mixing bowl, beat softened cream cheese until smooth. Gradually add powdered sugar until thick and creamy. Stir in reserved pineapple juice slowly until you reach the desired consistency.
  11. Drizzle or spread the glaze over the completely cooled cake.

Nutrition

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

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