Pineapple Sour Cream Pound Cake

Pineapple Sour Cream Pound Cake is a delightful dessert that brings together the rich, moist texture of pound cake with the tropical sweetness of pineapple. This cake is perfect for birthdays, potlucks, or any gathering where you want to impress your guests. Its unique blend of flavors and creamy glaze makes it a standout treat that everyone will love.

Why You’ll Love This Recipe

• Delicious Flavor: The combination of sour cream and pineapple creates a moist cake packed with flavor.
• Easy to Make: With simple ingredients and straightforward steps, this recipe is great for bakers of all levels.
• Versatile Dessert: Perfect for any occasion, from casual family dinners to festive celebrations.
• Stunning Presentation: The white glaze adds an elegant touch that makes this cake visually appealing.
• Make Ahead Option: This cake stays fresh in the fridge, making it ideal for preparing in advance.

Tools and Preparation

Having the right tools can make your baking experience smoother and more enjoyable. Here’s what you’ll need to create this Pineapple Sour Cream Pound Cake.

Essential Tools and Equipment

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

Importance of Each Tool

• Bundt or tube pan: This pan helps the cake bake evenly and creates an attractive shape.
• Electric mixer: Saves time and effort when creaming butter and sugar, ensuring a fluffy texture.
• Rubber spatula: Perfect for folding in ingredients without deflating the batter.

Ingredients

For the Cake

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• teaspoon baking soda
• teaspoon salt
• 1 cup (about 283 g) unsalted butter, room temperature
• 1 cup granulated sugar
• 5 large eggs, room temperature
• cup sour cream, room temperature
• 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 your 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.

Step 3: Cream Butter & Sugar

In a large mixing bowl, use an electric mixer on medium speed to beat together:
1. Unsalted butter
2. Granulated sugar

Continue beating until the mixture is light and fluffy—this should take about 5 minutes.

Step 4: Add Eggs

Add each egg one at a time into the butter mixture. Mix well after each addition to ensure proper incorporation.

Step 5: Incorporate Sour Cream & Flavorings

Next, mix in:
1. Sour cream
2. Vanilla extract
3. Pineapple extract (if using)

Blend until smooth.

Step 6: Add Pineapple

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

Step 7: Combine Wet & Dry Ingredients

Gradually add the dry mixture to your wet mixture in small batches. Mix just until combined; be careful not to overmix as this can affect the texture.

Step 8: Bake

Pour the batter into your prepared pan. Bake for approximately 55 minutes to 1 hour and 15 minutes or until a toothpick inserted into the center comes out clean with a few moist crumbs clinging.

Step 9: Cool

Allow your cake to cool in its pan for about 15 minutes before inverting it onto a wire rack to cool completely before glazing.

Step 10: Make the White Glaze

In a mixing bowl, 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 consistency.

Drizzle or spread the glaze over your completely cooled cake for that final touch!

Tips for Success

Drain the pineapple well to prevent excess moisture in the cake. Room temperature ingredients mix more smoothly and create a better crumb. If the cake browns too quickly during baking, loosely tent it with foil halfway through. Store any leftover glazed cake in an airtight container in the fridge for up to one week.

How to Serve Pineapple Sour Cream Pound Cake

Serving the Pineapple Sour Cream Pound Cake can elevate your dessert experience. Here are some delightful ways to enjoy this moist and flavorful cake.

With Fresh Fruit

• Mixed Berries: A medley of strawberries, blueberries, and raspberries adds a fresh, tart contrast to the sweetness of the cake.
• Sliced Bananas: Pair slices of banana with the cake for a creamy texture that complements the pineapple flavor.

With Whipped Cream

• Lightly Sweetened Whipped Cream: A dollop of whipped cream enhances the richness of the pound cake and provides a lightness to each bite.
• Coconut Whipped Cream: For a tropical twist, use coconut-flavored whipped cream to harmonize with the pineapple.

As a Dessert Parfait

• Layered with Yogurt: Alternate layers of cake cubes, yogurt, and fruit to create a refreshing parfait that’s perfect for warm days.
• With Pudding: Layer pieces of pound cake with vanilla or coconut pudding for an indulgent dessert treat.

How to Perfect Pineapple Sour Cream Pound Cake

To achieve the best results when baking your Pineapple Sour Cream Pound Cake, keep these tips in mind:

• Bold Measurement Accuracy: Use precise measurements for flour and sugar to ensure the cake rises properly and has the right texture.
• Bold Room Temperature Ingredients: Ensure butter, eggs, and sour cream are at room temperature for better mixing and a smoother batter.
• Bold Avoid Overmixing: Mix only until combined when adding dry ingredients; this helps prevent a dense cake.
• Bold Cool Before Glazing: Allow the cake to cool completely before applying glaze; this prevents it from melting into the cake.

Best Side Dishes for Pineapple Sour Cream Pound Cake

Pairing your Pineapple Sour Cream Pound Cake with complementary side dishes can enhance your meal. Here are some perfect side options:

1. Bold Tropical Fruit Salad: A refreshing mix of seasonal fruits like mango, kiwi, and pineapple brings brightness to your plate.
2. Bold Vanilla Ice Cream: The creamy texture of vanilla ice cream contrasts beautifully with the moist cake.
3. Bold Grilled Peaches: Caramelized peaches add a warm, sweet element that pairs well with the flavors of the pound cake.
4. Bold Coconut Macaroons: These chewy treats offer an additional coconut flavor that ties in nicely with your dessert.
5. Bold Lemon Sorbet: The tartness of lemon sorbet balances out the sweetness of the cake perfectly.
6. Bold Chocolate Sauce: Drizzling chocolate sauce over individual slices provides a rich touch that chocolate lovers will appreciate.

Common Mistakes to Avoid

Baking the perfect Pineapple Sour Cream Pound Cake can be tricky. Here are some common mistakes to watch out for:

• Ignoring Ingredient Temperature: Using cold eggs and butter can lead to a dense cake. Always use room temperature ingredients for a fluffy texture.
• Overmixing the Batter: Mixing too much can make the cake tough. Combine wet and dry ingredients until just mixed for a light crumb.
• Not Draining Pineapple Properly: Excess moisture from the pineapple can ruin the cake’s structure. Ensure crushed pineapple is well-drained before adding it.
• Skipping the Cooling Step: Glazing a warm cake can make the icing runny. Allow the cake to cool completely before adding the glaze.
• Underestimating Baking Time: Every oven is different, and baking times may vary. Check doneness with a toothpick to avoid underbaking.

Storage & Reheating Instructions

Refrigerator Storage

• Store the glazed cake in an airtight container.
• It will last up to 1 week in the refrigerator.

Freezing Pineapple Sour Cream Pound Cake

• Wrap individual slices in plastic wrap before placing them in a freezer-safe container.
• The cake can be frozen for up to 3 months.

Reheating Pineapple Sour Cream Pound Cake

• Oven: Preheat to 350°F (175°C). Place slices on a baking sheet and heat for about 10-15 minutes until warm.
• Microwave: Heat individual slices on a microwave-safe plate for about 15-20 seconds or until warmed through.
• Stovetop: Use a skillet over low heat, cover with a lid, and heat for about 5-7 minutes or until warmed.

Frequently Asked Questions

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

Can I use fresh pineapple instead of canned?

Yes, you can use fresh pineapple. Just ensure it’s finely chopped and well-drained before adding it to the batter.

How do I make my Pineapple Sour Cream Pound Cake more flavorful?

Consider adding more vanilla or pineapple extract for enhanced flavor. You can also mix in spices like cinnamon or nutmeg.

Can I substitute sour cream with yogurt?

Absolutely! Plain yogurt can be used as a substitute for sour cream without compromising texture or taste.

How should I store leftover cake?

Store leftover cake in an airtight container in the refrigerator or freeze it for longer storage, ensuring it’s wrapped well.

Final Thoughts

Pineapple Sour Cream Pound Cake is a delightful dessert that offers versatility and rich flavor. With its moist texture and sweet glaze, this cake is perfect for any occasion. Feel free to customize it by adding nuts, coconut, or even using different fruits to suit your taste!