Pineapple Sour Cream Pound Cake

Pineapple Sour Cream Pound Cake is a delightful dessert that combines the rich, moist texture of pound cake with the tropical sweetness of pineapple. This cake is perfect for various occasions, from family gatherings to casual coffee dates. Its unique flavor profile and creamy glaze make it a standout choice that will impress your guests.

Why You’ll Love This Recipe

• Moist and Flavorful: The sour cream and crushed pineapple create a cake that is incredibly moist, ensuring every bite is bursting with flavor.
• Easy to Make: With straightforward steps and simple ingredients, you can whip up this cake without any fuss.
• Versatile Occasion Fit: Whether it’s a birthday party or a cozy afternoon tea, this cake suits any event perfectly.
• Deliciously Unique Glaze: The white glaze adds an extra layer of creaminess and sweetness, enhancing the overall taste.
• Make Ahead Option: This cake stores well in the fridge, making it easy to prepare in advance.

Tools and Preparation

To make our Pineapple Sour Cream Pound Cake efficiently, having the right tools on hand is essential.

Essential Tools and Equipment

• Bundt or tube pan
• Mixing bowls
• Electric mixer
• Whisk
• Rubber spatula

Importance of Each Tool

• Bundt or tube pan: Ensures even baking and allows for beautiful presentation once inverted.
• Electric mixer: Saves time and effort while achieving the right consistency when creaming butter and sugar.

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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
• 23 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 prevent sticking.

Step 2: Mix Dry Ingredients

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

Set aside after mixing.

Step 3: Cream Butter & Sugar

In a large mixing bowl:
1. Beat butter and sugar on medium speed until light and fluffy (about 5 minutes).

Step 4: Add Eggs

Add eggs one at a time:
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).

Step 6: Add Pineapple

Fold in well-drained crushed pineapple gently until combined.

Step 7: Combine Wet & Dry

Gradually add dry ingredients to the wet mixture:
1. Mix until just combined—be careful not to overmix.

Step 8: Bake

Pour batter into the prepared pan:
1. Bake for 55 minutes to 1 hour 15 minutes.
2. Check for 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 mixing bowl:
1. Beat softened cream cheese until smooth.
2. Gradually add powdered sugar until thick and creamy.
3. Stir in reserved pineapple juice gradually until reaching desired consistency.

Drizzle or spread the glaze over the completely cooled cake for a delicious finish!

Tips for Success

• Drain the pineapple well to prevent excess moisture in the cake.
• Use room temperature ingredients for smoother mixing and better texture.
• If browning occurs too quickly during baking, tent loosely 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

Serving Pineapple Sour Cream Pound Cake is a delightful experience. This moist and flavorful cake pairs well with various accompaniments that enhance its tropical notes. Here are some creative serving suggestions to elevate your dessert.

With Fresh Fruits

• Tropical Fruit Salad: Serve slices of the cake alongside a colorful mix of fresh tropical fruits like mango, kiwi, and strawberries for a refreshing contrast.
• Sliced Strawberries: Fresh, sliced strawberries add a pop of color and a tartness that complements the sweetness of the cake.

With Whipped Cream

• Lightly Sweetened Whipped Cream: A dollop of whipped cream on top makes for a classic pairing that adds creaminess and heightens the overall enjoyment.
• Coconut Whipped Cream: For a tropical twist, try coconut whipped cream, which enhances the pineapple flavor beautifully.

As a Breakfast Treat

• Toasted with Butter: Enjoy slices toasted with a pat of butter for breakfast. The warm butter melts into the cake, adding richness.
• With Yogurt: Pairing it with yogurt creates a balance of flavors and textures, making it suitable for brunch or as an afternoon snack.

How to Perfect Pineapple Sour Cream Pound Cake

Achieving the perfect Pineapple Sour Cream Pound Cake requires attention to detail. Follow these tips to ensure your cake turns out moist and flavorful every time.

• Use Room Temperature Ingredients: Allow eggs, butter, and sour cream to reach room temperature. This ensures they mix together smoothly for better texture.
• Drain Pineapple Well: Make sure to drain the crushed pineapple thoroughly to avoid excess moisture in the batter, which can affect baking.
• Avoid Overmixing: Mix only until ingredients are just combined when adding dry ingredients. Overmixing can lead to a dense cake.
• Check for Doneness Early: Start checking for doneness at around 55 minutes. Ovens vary, so it’s best not to overbake.
• Cool Completely Before Glazing: Ensure the cake is completely cool before applying glaze; this helps it adhere better and prevents melting.

Best Side Dishes for Pineapple Sour Cream Pound Cake

Pairing side dishes with your Pineapple Sour Cream Pound Cake can elevate your dessert experience. Here are some excellent options to consider.

1. Vanilla Ice Cream: A scoop of vanilla ice cream adds creaminess and balances the sweet flavors of the cake.
2. Coconut Sorbet: This light and refreshing treat complements the tropical notes of pineapple perfectly.
3. Lemon Curd: A tart lemon curd offers a bright contrast that cuts through the sweetness of the pound cake.
4. Greek Yogurt: Served plain or lightly sweetened, Greek yogurt adds protein while providing a tangy contrast.
5. Mixed Berry Compote: A warm mixed berry compote can be drizzled over slices for added flavor and color.
6. Chia Seed Pudding: This healthy option provides texture and can be flavored with vanilla or coconut milk for extra richness.
7. Fruit Chutney: A tangy fruit chutney brings out the tropical flavors while adding an interesting twist to your plate.
8. Almond Biscotti: Crunchy almond biscotti pairs well as a light side treat alongside each slice of cake.

Common Mistakes to Avoid

Baking a Pineapple Sour Cream Pound Cake can be simple, but there are some common pitfalls to watch out for. Here are mistakes to avoid to ensure a delicious outcome:

• Using Cold Ingredients: Cold ingredients can lead to a dense cake. Always use room temperature butter, eggs, and sour cream for the best texture.
• Overmixing the Batter: Overmixing can make your cake tough. Mix until just combined to maintain a light and fluffy texture.
• Skipping the Cooling Time: Cutting the cake too soon can cause it to crumble. Allow it to cool in the pan for at least 15 minutes before inverting onto a rack.
• Not Draining Pineapple Well: Excess moisture from un-drained pineapple can lead to a soggy cake. Make sure to drain the crushed pineapple thoroughly before adding it to the batter.
• Ignoring Oven Temperature: An incorrect oven temperature can ruin your cake. Use an oven thermometer to ensure accuracy, and adjust baking times accordingly.

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Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 1 week.
• Keep the glazed cake in the fridge to maintain freshness.

Freezing Pineapple Sour Cream Pound Cake

• Wrap tightly in plastic wrap or aluminum foil for up to 3 months.
• Thaw overnight in the refrigerator before serving.

Reheating Pineapple Sour Cream Pound Cake

• Oven: Preheat to 350°F (175°C) and warm for about 10-15 minutes until heated through.
• Microwave: Heat a slice on medium power for about 15-20 seconds or until warm.
• Stovetop: Use a non-stick skillet on low heat, covering it with a lid for about 5 minutes or until warmed.

Frequently Asked Questions

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

Can I use fresh pineapple instead of canned?

Fresh pineapple can be used, but ensure it’s well-drained and chopped into small pieces similar to crushed pineapple.

How do I know when my Pineapple Sour Cream Pound Cake is done baking?

The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached.

Can I substitute any ingredients in this recipe?

Yes! You can use Greek yogurt instead of sour cream or experiment with different fruit extracts for unique flavors.

How should I decorate my Pineapple Sour Cream Pound Cake?

You can top it with toasted coconut flakes, fresh fruit slices, or serve with whipped cream for added flair.

Is this cake suitable for special occasions?

Absolutely! Its tropical flavor makes it great for birthdays, summer parties, or any celebration.

Final Thoughts

Pineapple Sour Cream Pound Cake is not only delicious but also incredibly versatile. You can customize it with different toppings or add-ins like nuts or coconut flakes. This moist and flavorful cake is sure to please anyone who tries it—so don’t hesitate; give this recipe a try!