Pineapple Sour Cream Pound Cake

Pineapple Sour Cream Pound Cake is a delightful treat that combines the rich flavors of butter and cream with the tropical sweetness of pineapple. This cake is perfect for celebrations, brunches, or as a comforting dessert at home. Its moist texture and luscious white glaze make it a standout choice for any occasion, ensuring every bite is filled with flavor.

Why You’ll Love This Recipe

• Moist and Flavorful: The addition of sour cream and crushed pineapple creates an incredibly moist cake bursting with flavor.
• Easy to Make: With straightforward steps and common ingredients, this recipe is perfect for bakers of all skill levels.
• Versatile Delight: Ideal for birthdays, holidays, or just because, this cake can be served plain or dressed up with the delicious white glaze.
• Make-Ahead Friendly: This cake can be made ahead of time and stored in the fridge, making it great for planning special events.

Tools and Preparation

Before you start baking your Pineapple Sour Cream Pound Cake, gather your tools. Having everything ready will make the process smooth and enjoyable.

Essential Tools and Equipment

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

Importance of Each Tool

• Bundt or tube pan: The unique shape allows for even baking and beautiful presentation.
• Electric mixer: This tool saves time and effort when creaming butter and sugar, ensuring a light texture in your 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 release after baking.

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 together the butter and sugar on medium speed until light and fluffy. This should take about 5 minutes.

Step 4: Add Eggs

Add the eggs one at a time to the butter mixture. Make sure to mix well after each addition until fully incorporated.

Step 5: Incorporate Sour Cream & Flavorings

Mix in the sour cream along with the vanilla extract. If you choose to use it, add the pineapple extract for an extra punch of flavor.

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

Step 8: Bake

Pour your batter into the prepared bundt pan. Bake for approximately 55 minutes to 1 hour 15 minutes. To check doneness, insert a toothpick in the center; it should come out clean with a few moist crumbs.

Step 9: Cool

Allow your cake to cool in the pan for about 15 minutes. After that, invert 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 you achieve a thick yet creamy texture. Stir in reserved pineapple juice slowly until you reach your desired consistency.

Step 11: Glaze Your Cake

Once completely cooled, drizzle or spread your white glaze over the top of your Pineapple Sour Cream Pound Cake for an extra layer of flavor!

Enjoy this flavorful dessert that’s sure to impress family and friends!

How to Serve Pineapple Sour Cream Pound Cake

Serving your Pineapple Sour Cream Pound Cake can elevate any occasion. Whether it’s a casual gathering or a special event, here are some delightful ways to present this delicious cake.

With Fresh Fruit

• Sliced Strawberries: Fresh strawberries add a burst of color and tartness that complements the sweetness of the cake.
• Tropical Fruit Salad: A mix of mango, kiwi, and bananas enhances the tropical vibe of the pineapple flavor.

Accompanied by Whipped Cream

• Lightly Sweetened Whipped Cream: A dollop of whipped cream adds a rich, creamy texture that balances the dense cake.
• Coconut Whipped Cream: For a tropical twist, use coconut cream for an exotic flair.

As Part of a Dessert Platter

• Mini Desserts: Pair with mini cheesecakes or chocolate mousse cups for variety.
• Cheese Selection: Include mild cheeses like mascarpone or ricotta for a savory contrast.

With Coffee or Tea

• Iced Coffee: The refreshing taste of iced coffee pairs perfectly with the sweetness of the pound cake.
• Herbal Tea: A calming herbal tea complements the cake’s flavors and makes for a comforting treat.

How to Perfect Pineapple Sour Cream Pound Cake

For the best results with your Pineapple Sour Cream Pound Cake, follow these tips to ensure it turns out perfectly every time.

• Boldly Drain Pineapple: Make sure to drain the crushed pineapple thoroughly to avoid excess moisture in your cake.
• Boldly Use Room Temperature Ingredients: Let eggs, butter, and sour cream sit out before mixing; this helps them blend smoothly.
• Boldly Avoid Overmixing: Mix just until combined when adding dry ingredients; overmixing can lead to a dense cake.
• Boldly Watch Baking Time: Keep an eye on your cake as it bakes; test doneness with a toothpick for perfect results.
• Boldly Cool Properly: Allow your cake to cool in the pan before transferring it; this helps maintain its shape and texture.

Best Side Dishes for Pineapple Sour Cream Pound Cake

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

1. Bold Vanilla Ice Cream: A scoop of vanilla ice cream melts beautifully over warm slices of cake.
2. Bold Citrus Sorbet: The refreshing taste of citrus sorbet provides a zesty contrast to the sweet pound cake.
3. Bold Berry Compote: Warm berry compote drizzled over each slice adds both flavor and visual appeal.
4. Bold Coconut Macaroons: These chewy treats echo the tropical flavors found in your pound cake.
5. Bold Almond Biscotti: Crunchy biscotti offers a nice texture contrast while complementing the flavors in the cake.
6. Bold Greek Yogurt Parfait: Layer Greek yogurt with fruit for a tangy side that balances sweetness.

Common Mistakes to Avoid

Baking can be tricky, and it’s easy to make mistakes that affect your cake’s outcome. Here are some common pitfalls to avoid when making Pineapple Sour Cream Pound Cake.

• Bold phrase: Not Draining Pineapple Well
  Failing to drain the crushed pineapple can lead to excess moisture, causing the cake to become soggy. Always ensure the pineapple is well-drained before adding it to the batter.

• Bold phrase: Using Cold Ingredients
  Cold ingredients do not mix well and can result in a dense cake. Make sure your butter, eggs, and sour cream are at room temperature for a lighter texture.

• Bold phrase: Overmixing the Batter
  Mixing too much after adding dry ingredients can create a tough cake. Mix until just combined for a tender crumb.

• Bold phrase: Incorrect Oven Temperature
  Baking at the wrong temperature can lead to uneven baking. Always preheat your oven accurately and check with an oven thermometer if necessary.

• Bold phrase: Skipping the Cooling Time
  Not allowing the cake to cool properly can affect its texture and glazing. Let it cool in the pan before inverting it onto a wire rack.

Storage & Reheating Instructions

Refrigerator Storage

• Store glazed cake in an airtight container in the refrigerator.
• It will stay fresh for up to one week.

Freezing Pineapple Sour Cream Pound Cake

• Wrap the unglazed cake tightly in plastic wrap.
• Place it in a freezer-safe container or bag; it will last up to three months.

Reheating Pineapple Sour Cream Pound Cake

• Oven: Preheat oven to 350°F (175°C), place slices on a baking sheet, and heat for about 10-15 minutes.
• Microwave: Place a slice on a microwave-safe plate and heat for about 15-20 seconds; check for warmth.
• Stovetop: Use a skillet over low heat, cover with a lid, and warm slices for about 5 minutes.

Frequently Asked Questions

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

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

Adding extra vanilla or pineapple extract can enhance the flavor profile significantly. Adjust according to your taste preference.

Can I use fresh pineapple instead of canned?

Yes, you can use fresh pineapple! Just make sure it’s well-drained like canned crushed pineapple for best results.

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

Store leftovers in an airtight container in the fridge for up to one week or freeze them for longer shelf life.

Why is my Pineapple Sour Cream Pound Cake dense?

A dense cake may result from overmixing or using cold ingredients. Ensure all ingredients are at room temperature and mix until just combined.

Can I substitute sour cream in this recipe?

Yes, Greek yogurt makes a great substitute for sour cream while still providing moisture and tanginess.

Final Thoughts

This Pineapple Sour Cream Pound Cake is not only delicious but also versatile. Its tropical flavor makes it perfect for any occasion, from casual gatherings to festive celebrations. Feel free to customize it by adding nuts or coconut flakes for an extra twist. Give this delightful recipe a try—you won’t be disappointed!