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Pineapple Sour Cream Pound Cake

Pineapple Sour Cream Pound Cake
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Indulge in the delightful taste of Pineapple Sour Cream Pound Cake, a moist and flavorful dessert that brings tropical vibes to your table. This cake is perfect for any occasion, whether it’s a casual family gathering or a festive celebration. With its rich creaminess from sour cream and bursts of sweet pineapple, every slice is an irresistible treat. Plus, the simple preparation makes it accessible for bakers of all skill levels. Topped with a luscious cream cheese glaze, this pound cake is not only delicious but also beautifully presented.

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 your oven to 325°F (160°C). Grease and flour a bundt or tube pan.
  2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a large mixing bowl, beat butter and sugar until fluffy. Add eggs one at a time.
  4. Mix in sour cream and vanilla extract. Gently fold in crushed pineapple.
  5. Gradually combine dry ingredients with the wet mixture until just blended.
  6. Pour batter into the prepared pan and bake for 55 minutes to 1 hour and 15 minutes or until a toothpick comes out clean.
  7. Cool in the pan for 15 minutes before transferring to a wire rack. Once cooled, glaze as desired.

Nutrition

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