Pineapple Sour Cream Pound Cake

Pineapple Sour Cream Pound Cake is a delightful treat that combines the rich flavors of cream and pineapple in a moist, tender cake. This recipe is perfect for various occasions, from casual family gatherings to festive celebrations. What makes it truly special is its unique combination of textures and flavors, making each slice an irresistible delight.

Why You’ll Love This Recipe

• Moist and Flavorful: The addition of sour cream and crushed pineapple ensures a moist cake bursting with flavor.
• Easy to Make: With simple ingredients and straightforward steps, this recipe is perfect for bakers of all levels.
• Versatile Treat: Great for brunch, dessert, or even as a snack with coffee or tea.
• Beautiful Presentation: The glaze adds a lovely finish that makes it visually appealing for any occasion.
• Make Ahead Option: This cake stores well in the fridge, making it easy to prepare in advance.

Tools and Preparation

Having the right tools will make your baking experience smoother and more enjoyable. Here’s what you’ll need to get started.

Essential Tools and Equipment

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

Importance of Each Tool

• Bundt pan: Provides an attractive shape and promotes even baking due to its design.
• Electric mixer: Saves time and effort when creaming butter and sugar together for a fluffy texture.
• Wire rack: Allows for proper cooling of the cake, preventing sogginess at the bottom.

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 removal after baking.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the following:
1. Flour
2. Baking powder
3. Baking soda
4. Salt

Set this mixture aside.

Step 3: Cream Butter & Sugar

In a large mixing bowl, use an electric mixer to beat the butter and sugar on medium speed until light and fluffy. This should take about 5 minutes.

Step 4: Add Eggs

Add eggs one at a time, making sure to mix well after each addition until fully incorporated.

Step 5: Incorporate Sour Cream & Flavorings

Mix in the sour cream, vanilla extract, and pineapple extract if you desire a stronger flavor.

Step 6: Add Pineapple

Gently fold in the well-drained crushed pineapple until evenly distributed throughout the batter.

Step 7: Combine Wet & Dry Ingredients

Gradually add the dry ingredient mixture into the wet ingredients in small batches. Mix until just combined; avoid overmixing for a tender cake.

Step 8: Bake

Pour the batter into your prepared bundt pan and bake for approximately 55 minutes to 1 hour 15 minutes. A toothpick inserted in the center should come out clean—some moist crumbs are acceptable.

Step 9: Cool

Let your cake cool in the pan for about 15 minutes before gently 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. Gradually add powdered sugar while mixing until thick and creamy. Stir in reserved pineapple juice little by little until you reach your desired glaze consistency.

Drizzle or spread this delicious glaze over your completely cooled cake to finish!

Tips for Success

• Drain the pineapple well to prevent excess moisture in the cake.
• Room temperature ingredients combine more smoothly, creating a better crumb.
• If you notice browning too quickly during baking, loosely tent with foil halfway through.
• Store glazed cake 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 treat that can be enjoyed in various ways. Here are some serving suggestions to elevate your cake experience.

With Whipped Cream

• Add a dollop of fresh whipped cream on top for a light and airy contrast to the dense cake.

Tropical Fruit Salad

• Serve alongside a refreshing tropical fruit salad for a burst of color and flavor that complements the pineapple.

Ice Cream

• Pair a slice with vanilla or coconut ice cream for a creamy, indulgent dessert that enhances the tropical notes.

Coffee or Tea

• Enjoy your cake with a cup of coffee or tea, which balances the sweetness and adds warmth to your dessert experience.

Toasted Coconut Flakes

• Sprinkle toasted coconut flakes over the top for an added crunch and an extra layer of tropical flavor.

Drizzle with Caramel Sauce

• Add a drizzle of caramel sauce for a rich, sweet complement that contrasts beautifully with the cake’s tanginess.

How to Perfect Pineapple Sour Cream Pound Cake

Making the perfect Pineapple Sour Cream Pound Cake requires attention to detail. Here are some tips to ensure your cake turns out wonderfully every time.

• Drain the Pineapple Well: Properly draining the crushed pineapple prevents excess moisture, ensuring a perfect texture.

• Use Room Temperature Ingredients: Allowing butter, eggs, and sour cream to reach room temperature helps achieve a smooth batter and better rise.

• Avoid Overmixing: Mix just until combined when adding dry ingredients. Overmixing can lead to a dense cake.

• Tent with Foil if Needed: If your cake browns too quickly, loosely cover it with foil halfway through baking to prevent burning.

• Cool Completely Before Glazing: Allow the cake to cool completely before adding glaze; this helps it set properly and prevents sliding off.

Best Side Dishes for Pineapple Sour Cream Pound Cake

Pairing side dishes with your Pineapple Sour Cream Pound Cake can enhance its flavors. Here are some excellent options:

1. Citrus Salad: A light salad featuring oranges, grapefruits, and mint brings out the bright flavors in the cake.

2. Berry Compote: A warm berry compote adds tartness that contrasts nicely with the sweet pound cake.

3. Yogurt Parfait: Layer yogurt with granola and fresh fruits for a balanced dish that complements the richness of the cake.

4. Pineapple Sorbet: A refreshing pineapple sorbet echoes the flavors in the cake while providing a cool treat.

5. Cream Cheese Frosting Dip: Serve alongside a cream cheese frosting dip for those who want an extra indulgent experience.

6. Spiced Nuts: A bowl of spiced nuts offers crunch and savory notes, creating an interesting contrast to the sweet cake.

7. Chocolate Sauce: Provide chocolate sauce as an option for drizzling over slices for those who enjoy rich flavors alongside their dessert.

Common Mistakes to Avoid

Baking can be tricky, and avoiding common mistakes will help you achieve the perfect Pineapple Sour Cream Pound Cake.

• Not Draining the Pineapple: Failing to drain the crushed pineapple properly can lead to a soggy cake. Ensure you remove excess moisture by using a fine mesh strainer.

• Using Cold Ingredients: Cold butter and eggs can result in a dense texture. Always use room temperature ingredients for a light and fluffy crumb.

• Overmixing the Batter: Mixing too much after adding the dry ingredients can cause tough cake. Mix gently until just combined to keep it tender.

• Incorrect Oven Temperature: Baking at the wrong temperature can affect cooking time and cake texture. Use an oven thermometer to ensure accuracy if your oven runs hot or cold.

• Skipping the Cooling Time: Cutting into the cake too soon may result in crumbling. Allow the cake to cool for at least 15 minutes in the pan before inverting it.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 1 week.
• Place parchment paper between layers if stacking to prevent sticking.

Freezing Pineapple Sour Cream Pound Cake

• Wrap tightly in plastic wrap, then aluminum foil for up to 3 months.
• Slice before freezing for easy thawing of individual pieces.

Reheating Pineapple Sour Cream Pound Cake

• Oven: Preheat to 350°F (175°C) and heat for about 10-15 minutes until warm.
• Microwave: Heat slices on medium power for 15-20 seconds. Be cautious not to overheat.
• Stovetop: Use a skillet on low heat, covering with a lid for about 5 minutes to warm through without drying out.

Frequently Asked Questions

Here are some common questions about making and enjoying Pineapple Sour Cream Pound Cake.

Can I use fresh pineapple instead of canned?

You can use fresh pineapple, but make sure to finely chop and drain it well to avoid excess moisture.

How do I know when my cake is done?

A toothpick inserted into the center should come out clean or with a few moist crumbs attached, indicating it’s baked perfectly.

What can I substitute for sour cream?

Plain yogurt or a dairy-free alternative works well in place of sour cream for a similar texture and taste.

Can I add nuts or other fruits?

Absolutely! Chopped nuts or dried fruit can enhance flavor and texture. Just keep an eye on baking times as they may vary slightly.

How should I glaze my Pineapple Sour Cream Pound Cake?

Drizzle the white glaze over the cooled cake using a spoon or pour it into a piping bag for more control over design.

Final Thoughts

This delightful Pineapple Sour Cream Pound Cake is perfect for any occasion, offering a tropical twist that everyone will love. You can customize it with your favorite toppings or mix-ins, ensuring it fits every palate. Give this recipe a try; it’s bound to become a favorite!