Pineapple Sour Cream Pound Cake

Pineapple Sour Cream Pound Cake is a delightful dessert that brings a tropical twist to traditional pound cake. Its moist texture and rich flavors make it perfect for various occasions, from family gatherings to brunches or simply as an afternoon treat. With the combination of sweet pineapple and creamy sour cream, this cake stands out as a crowd-pleaser, ensuring that every slice is filled with delightful flavor.

Why You’ll Love This Recipe

• Moist and Flavorful: The addition of sour cream and crushed pineapple keeps the cake incredibly moist while adding a unique flavor.
• Easy to Make: This recipe features simple steps that even novice bakers can follow effortlessly.
• Versatile for Occasions: Whether it’s a birthday party or a casual get-together, this cake fits right in on any dessert table.
• Customizable: Add more pineapple extract for a stronger flavor or experiment with different glazes to suit your taste.
• Perfect for Leftovers: This cake stays fresh in the fridge for up to a week, making it great for meal prep or snacking.

Tools and Preparation

Before diving into the baking process, gather your tools and equipment. Having everything ready will streamline your preparation and make the process enjoyable.

Essential Tools and Equipment

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

Importance of Each Tool

• Electric mixer: Ensures even mixing of butter and sugar for that fluffy texture.
• Bundt or tube pan: Provides shape to the cake while allowing even baking throughout.

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 prevent sticking.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this mixture aside.

Step 3: Cream Butter & Sugar

In a large mixing bowl, beat the butter and sugar on medium speed until light and fluffy. This should take about 5 minutes.

Step 4: Add Eggs

Add eggs one at a time into the mixture. Ensure each egg is well incorporated before adding the next one.

Step 5: Incorporate Sour Cream & Flavorings

Mix in the sour cream along with vanilla extract and pineapple extract if you are using it.

Step 6: Add Pineapple

Carefully fold in the well-drained crushed pineapple until evenly distributed throughout the batter.

Step 7: Combine Wet & Dry

Gradually add the dry ingredients into the wet mixture in small batches. Mix until just combined; be careful not to overmix.

Step 8: Bake

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

Step 9: Cool

Let your cake cool in the pan for about 15 minutes before carefully inverting it onto a wire rack. Allow it to cool completely before applying glaze.

Step 10: Make the White Glaze

Beat softened cream cheese until smooth. Gradually add powdered sugar while mixing until you achieve a thick and creamy consistency. Stir in reserved pineapple juice little by little until you reach your desired thickness.

Drizzle or spread over your completely cooled cake for an extra special 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 your cake browns too quickly during baking, loosely tent it with foil halfway through. Store any glazed leftovers in an airtight container in the fridge where they will stay fresh for up to one week. Enjoy your delicious Pineapple Sour Cream Pound Cake!

How to Serve Pineapple Sour Cream Pound Cake

Serving Pineapple Sour Cream Pound Cake can elevate any gathering or celebration. This delightful cake pairs well with various accompaniments that enhance its tropical flavor and creamy texture.

With Fresh Fruit

• Sliced Strawberries: Fresh strawberries add a sweet and tart contrast to the rich cake.
• Pineapple Wedges: Complement the pineapple flavor by serving with fresh pineapple slices on the side.
• Mixed Berries: A medley of blueberries, raspberries, and blackberries provides vibrant color and freshness.

With Whipped Cream

• Lightly Sweetened Whipped Cream: A dollop of fluffy whipped cream adds creaminess that balances the cake’s dense texture.
• Coconut Whipped Cream: For a tropical twist, serve with coconut-flavored whipped cream to enhance the fruity notes.

As a Dessert Platter

• Cheese Selection: Pair slices of cake with a selection of soft cheeses like mascarpone or cream cheese for a savory-sweet experience.
• Chocolate Sauce Drizzle: A drizzle of chocolate sauce elevates the dessert, adding richness that complements the sour cream cake.

How to Perfect Pineapple Sour Cream Pound Cake

Perfecting your Pineapple Sour Cream Pound Cake is key to achieving a moist and flavorful treat. Here are some tips to ensure your baking success:

• Use Room Temperature Ingredients: Mixing room temperature butter, eggs, and sour cream allows for better blending, resulting in a smoother batter.
• Drain Pineapple Well: Ensure the crushed pineapple is well-drained to avoid adding excess moisture, which can affect the cake’s texture.
• Avoid Overmixing: When combining wet and dry ingredients, mix just until incorporated; overmixing can lead to a dense cake.
• Check for Doneness Early: Start checking your cake at 55 minutes; every oven varies, so avoid overbaking by monitoring closely.
• Cool Before Glazing: Allow the cake to cool completely before applying glaze for optimal adherence and appearance.

Best Side Dishes for Pineapple Sour Cream Pound Cake

Pairing side dishes with your Pineapple Sour Cream Pound Cake can create a well-rounded dessert experience. Here are some excellent options:

1. Fresh Fruit Salad: A light fruit salad adds brightness with seasonal fruits. Consider using citrus or melons for added refreshment.
2. Vanilla Ice Cream: Classic vanilla ice cream complements the flavors of the cake while adding a creamy contrast.
3. Coconut Macaroons: These chewy treats echo the tropical theme and provide an interesting texture alongside your pound cake.
4. Lemon Sorbet: A refreshing lemon sorbet offers a zesty counterpoint that cleanses the palate beautifully.
5. Mango Chutney: Serve mango chutney as a sweet-spicy condiment that pairs wonderfully with the richness of the cake.
6. Almond Biscotti: Crunchy almond biscotti provide a delightful crunch that contrasts with the soft pound cake texture.

Common Mistakes to Avoid

To ensure your Pineapple Sour Cream Pound Cake turns out perfectly, avoid these common mistakes.

• Skipping the Room Temperature Ingredients – Using cold ingredients can lead to a dense cake. Always bring ingredients like butter, eggs, and sour cream to room temperature for better mixing.

• Overmixing the Batter – Overmixing leads to a tough texture. Mix until just combined after adding dry ingredients to keep the cake light and fluffy.

• Not Draining Pineapple Well – Excess moisture from un-drained pineapple can make your cake soggy. Make sure to thoroughly drain crushed pineapple before folding it into the batter.

• Incorrect Oven Temperature – Baking at the wrong temperature can affect the baking time and texture. Use an oven thermometer to ensure your oven is set correctly at 325 F (160 C).

• Skipping the Cooling Step – Allowing the cake to cool in the pan before inverting helps retain moisture. Don’t rush this step; it’s crucial for achieving a perfect crumb.

Storage & Reheating Instructions

Refrigerator Storage

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

Freezing Pineapple Sour Cream Pound Cake

• Wrap slices or whole cakes tightly in plastic wrap followed by aluminum foil.
• Freeze for up to 3 months for best quality.

Reheating Pineapple Sour Cream Pound Cake

• Oven – Preheat to 350 F (175 C), place slices on a baking sheet, and warm for about 10-15 minutes.
• Microwave – Place a slice on a microwave-safe plate and heat for 10-15 seconds; check to avoid overheating.
• Stovetop – In a non-stick skillet over low heat, warm slices covered with a lid for about 5 minutes until heated through.

Frequently Asked Questions

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

Can I use fresh pineapple instead of canned?

You can use fresh pineapple, but be sure to finely crush it and drain excess juice well before adding it to the batter.

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

A toothpick inserted into the center should come out clean or with a few moist crumbs attached. Keep an eye on the baking time as ovens vary.

What if I don’t have pineapple extract?

You can skip pineapple extract if you prefer; however, it enhances the flavor. Just make sure to use enough vanilla extract instead.

Can I make this cake ahead of time?

Yes! You can bake and store the cake up to a week in advance or freeze it for longer storage. Just glaze it right before serving for freshness.

Final Thoughts

The 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 it with different fruits or extracts based on your taste preferences!