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Pineapple Sour Cream Pound Cake

Pineapple Sour Cream Pound Cake
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Indulge in the tropical delight of Pineapple Sour Cream Pound Cake, a moist and flavorful dessert that brings a taste of sunshine to any occasion. This easy-to-make cake combines the creamy richness of sour cream with the sweetness of crushed pineapple, resulting in a perfectly tender loaf that will have everyone asking for seconds. Ideal for family gatherings, brunches, or casual get-togethers, this cake is both versatile and visually appealing with its luscious white glaze. Plus, it stays fresh for days, making it perfect for meal prep or enjoying throughout the week.

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
  • 4 ounces cream cheese, softened (for glaze)
  • 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) and grease a bundt or tube pan.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside.
  3. In a large mixing bowl, beat softened butter and sugar until light and fluffy (about 5 minutes).
  4. Add eggs one at a time, mixing well after each addition.
  5. Blend in sour cream and vanilla extract until smooth.
  6. Gently fold in well-drained crushed pineapple.
  7. Gradually add dry ingredients to wet mixture until just combined; avoid overmixing.
  8. Pour batter into the prepared pan and bake for 55 minutes to 1 hour 15 minutes or until a toothpick comes out clean.
  9. Allow the cake to cool for 15 minutes before inverting onto a wire rack.
  10. For the glaze, beat cream cheese until smooth, then gradually mix in powdered sugar and reserved pineapple juice until desired consistency is reached.

Nutrition

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