Pineapple Sour Cream Pound Cake

Pineapple Sour Cream Pound Cake is a delightful dessert that combines the tropical sweetness of pineapple with the rich creaminess of sour cream. This cake is perfect for a variety of occasions, from family gatherings to casual get-togethers. Its moist texture and vibrant flavor make it a standout treat that will leave everyone asking for seconds.

Why You’ll Love This Recipe

• Moist and Flavorful: The addition of sour cream and crushed pineapple ensures that this cake remains incredibly moist while bursting with flavor.
• Easy to Make: With straightforward steps and common ingredients, you can whip up this cake quickly, even on a busy day.
• Versatile Dessert: Whether served at brunch, as an afternoon snack, or after dinner, this cake fits any occasion beautifully.
• Beautiful Presentation: The white glaze drizzled over the top not only adds sweetness but also makes for an attractive finish.
• Great for Leftovers: Pineapple Sour Cream Pound Cake stays fresh in the fridge, making it perfect for meal prep or enjoying throughout the week.

Tools and Preparation

To make your baking experience smooth and enjoyable, gather your essential tools beforehand.

Essential Tools and Equipment

• Bundt or tube pan
• Mixing bowls (large and medium)
• Electric mixer
• Whisk
• Rubber spatula
• Measuring cups and spoons

Importance of Each Tool

• Bundt or tube pan: This shape helps the cake bake evenly while providing a beautiful presentation.
• Electric mixer: Achieves fluffy butter and sugar mixtures quickly and saves you time and effort during preparation.
• Rubber spatula: Perfect for folding in ingredients without deflating your batter, ensuring a light cake.

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:
1. All-purpose flour
2. Baking powder
3. Baking soda
4. Salt

Set this mixture aside for later use.

Step 3: Cream Butter & Sugar

In a large mixing bowl, beat together:
1. Unsalted butter
2. Granulated sugar

Mix on medium speed until light and fluffy—this should take about 5 minutes.

Step 4: Add Eggs

Add eggs one at a time to the butter-sugar mixture:
1. Mix well after each addition until fully incorporated.

Step 5: Incorporate Sour Cream & Flavorings

Mix in:
1. Sour cream
2. Vanilla extract
3. Pineapple extract (if using)

Blend until smooth.

Step 6: Add Pineapple

Gently fold in:
1. Well-drained crushed pineapple

This will enhance the cake’s moisture and flavor profile.

Step 7: Combine Wet & Dry Ingredients

Gradually add dry ingredients to the wet mixture in small batches:
1. Mix until just combined—be careful not to overmix as it can affect texture.

Step 8: Bake

Pour the batter into your prepared pan:
1. Bake for 55 minutes to 1 hour 15 minutes.
2. Check doneness by inserting a toothpick; it should come out clean with a few moist crumbs.

Step 9: Cool

Let the cake cool in the pan for about 15 minutes:
1. Invert onto a wire rack to cool completely before glazing.

Step 10: Make the White Glaze

In a separate bowl, beat softened cream cheese until smooth:
1. Gradually add powdered sugar while mixing until thick and creamy.
2. Stir in reserved pineapple juice gradually until you reach your desired consistency.

Finally, drizzle or spread over the completely cooled cake to complete this delicious treat!

How to Serve Pineapple Sour Cream Pound Cake

Pineapple Sour Cream Pound Cake is a delightful treat that pairs well with a variety of accompaniments. Serving it creatively can elevate your dessert experience and impress your guests.

With Fresh Fruit

• Berries: Serve with a mix of strawberries, blueberries, and raspberries for a tart contrast.
• Sliced Bananas: The natural sweetness of bananas complements the cake beautifully.
• Citrus Segments: Add orange or grapefruit segments for a refreshing zing.

With Whipped Topping

• Sweetened Whipped Cream: A dollop of whipped cream adds lightness and sweetness.
• Coconut Whipped Cream: For a tropical twist, use coconut-flavored whipped cream.

With Ice Cream

• Vanilla Ice Cream: Classic vanilla enhances the flavors of the cake without overpowering it.
• Pineapple Sorbet: For an extra pineapple punch, serve with pineapple sorbet.

How to Perfect Pineapple Sour Cream Pound Cake

To achieve the perfect Pineapple Sour Cream Pound Cake, consider these valuable tips for an exceptional outcome.

• Use Room Temperature Ingredients: Ensuring butter, eggs, and sour cream are at room temperature helps create a smoother batter and better texture.
• Drain Pineapple Well: Properly draining crushed pineapple prevents excess moisture which can lead to a soggy cake.
• Avoid Overmixing: Mix just until combined when adding dry ingredients to maintain a tender crumb.
• Check Doneness Early: Start checking for doneness around the 55-minute mark to prevent overbaking.
• Cool Before Glazing: Allow the cake to cool completely before adding the glaze for better adherence and presentation.

Best Side Dishes for Pineapple Sour Cream Pound Cake

Pairing side dishes with your Pineapple Sour Cream Pound Cake can enhance its flavor profile. Here are some delicious options:

1. Tropical Fruit Salad: A vibrant mix of seasonal fruits like mango, kiwi, and papaya brings a refreshing touch.
2. Honey Yogurt Parfait: Layer thick yogurt with granola and honey for a creamy texture alongside the cake.
3. Coconut Rice Pudding: This sweet dish adds creaminess that complements the rich pound cake perfectly.
4. Berry Compote: A warm berry compote drizzled over the cake provides tartness and moisture.
5. Classic Coleslaw: A tangy coleslaw can offer a crunchy contrast to the soft texture of the cake.
6. Lemon Sorbet: This light dessert cleanses the palate after indulging in rich flavors.

Common Mistakes to Avoid

Baking can sometimes lead to unexpected results. Here are common mistakes when making Pineapple Sour Cream Pound Cake and how to avoid them.

• Using cold ingredients: Starting with cold eggs or butter can lead to a dense cake. Ensure all ingredients are at room temperature for better mixing.
• Overmixing the batter: Mixing too much after adding the flour can toughen the cake. Stop mixing as soon as you no longer see dry flour.
• Ignoring oven temperature: Baking at an incorrect temperature can result in uneven cooking. Always preheat your oven and use an oven thermometer for accuracy.
• Not draining the pineapple well: Excess moisture from canned pineapple can make the cake soggy. Drain thoroughly to maintain the right texture.
• Skipping the cooling time: Removing the cake from the pan too soon can cause it to break apart. Allow it to cool in the pan for 15 minutes before inverting.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftovers in an airtight container.
• The cake will stay fresh for up to one week in the fridge.

Freezing Pineapple Sour Cream Pound Cake

• Wrap slices or whole cakes tightly in plastic wrap, then foil.
• Freeze for up to three months for best quality.

Reheating Pineapple Sour Cream Pound Cake

• Oven: Preheat to 350°F (175°C) and warm sliced cake for about 10-15 minutes.
• Microwave: Heat a slice on medium power for 10-15 seconds or until warm.
• Stovetop: Place slices in a skillet over low heat, covering with a lid, and warm slowly.

Frequently Asked Questions

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

Can I use fresh pineapple instead of canned?

You can use fresh pineapple, but ensure it is finely chopped and well-drained to prevent excess moisture.

How do I enhance the flavor of my Pineapple Sour Cream Pound Cake?

Adding extra vanilla or using pineapple extract can intensify the flavor of your cake.

Can I make this recipe dairy-free?

Yes, substitute sour cream with a dairy-free yogurt alternative and use vegan butter for a dairy-free version.

What is the best way to serve Pineapple Sour Cream Pound Cake?

This cake pairs well with whipped cream or fresh fruit. Serve it as a delightful dessert or at brunch gatherings!

Final Thoughts

Pineapple Sour Cream Pound Cake is not only delicious but also versatile. Its moist texture and tropical flavor make it perfect for any occasion. Feel free to customize by adding nuts or coconut for added crunch! Try this delightful recipe today, and enjoy every bite!