Description
Indulge in the delightful taste of Pineapple Sour Cream Pound Cake, a moist and flavorful treat that combines rich butter, creamy sour cream, and the tropical sweetness of crushed pineapple. Perfect for any occasion, from brunches to celebrations, this cake features a luscious white glaze that adds an extra touch of sweetness. Its tender crumb and vibrant flavor make it a standout dessert that will impress your family and friends.
Ingredients
Scale
- 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 well-drained crushed pineapple
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 325°F (160°C) and grease a bundt or tube pan.
- In a bowl, whisk together flour, baking powder, baking soda, and salt; set aside.
- In a mixing bowl, beat butter and sugar until light and fluffy (about 5 minutes).
- Add eggs one at a time, mixing well after each addition.
- Mix in sour cream and vanilla extract.
- Gently fold in crushed pineapple until evenly distributed.
- Gradually add dry ingredients to wet mixture; mix until just combined.
- Pour batter into the prepared pan and bake for 55 minutes to 1 hour 15 minutes until a toothpick comes out clean.
- Cool in the pan for 15 minutes before transferring to a wire rack.
- For the glaze, beat softened cream cheese with powdered sugar and reserved pineapple juice until smooth; drizzle over cooled cake.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 320
- Sugar: 26g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg