Pineapple Sour Cream Pound Cake

Pineapple Sour Cream Pound Cake is a delightful dessert that brings a tropical twist to the classic pound cake. This moist and flavorful cake is perfect for celebrations, afternoon tea, or simply as a treat for your family. The combination of pineapple and sour cream creates a tender crumb, while the white glaze adds a creamy finish. It’s an irresistible dessert that will impress your guests on any occasion.

Why You’ll Love This Recipe

• Easy to Make: With straightforward steps and common ingredients, this recipe is accessible for bakers of all skill levels.
• Flavorful Twist: The addition of crushed pineapple gives this pound cake a unique taste and moisture that sets it apart from traditional recipes.
• Versatile Dessert: Perfect for birthdays, holidays, or casual gatherings; this cake fits into any setting.
• Deliciously Creamy Glaze: The white glaze adds a rich cream cheese flavor that perfectly complements the pineapple cake.
• Great for Leftovers: This cake stays fresh in the fridge for up to a week, making it easy to enjoy over several days.

Tools and Preparation

Before diving into baking, gather your tools to ensure a smooth process.

Essential Tools and Equipment

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

Importance of Each Tool

• Bundt or tube pan: Provides even baking and allows the cake to rise beautifully.
• Electric mixer: Saves time and effort in creaming butter and sugar to achieve the perfect fluffy texture.
• Rubber spatula: Helps in folding ingredients gently without deflating the batter.

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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 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 once combined.

Step 3: Cream Butter & Sugar

In a large mixing bowl:
1. Beat the butter and sugar on medium speed until light and fluffy—approximately 5 minutes.

Step 4: Add Eggs

Add eggs one at a time, ensuring each is fully mixed before adding the next.

Step 5: Incorporate Sour Cream & Flavorings

Mix in:
– Sour cream
– Vanilla extract
– Pineapple extract (if using)

Step 6: Add Pineapple

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

Step 7: Combine Wet & Dry Ingredients

Gradually add the dry mixture into the wet batter in small batches. Stir until just combined; avoid overmixing.

Step 8: Bake

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

Step 9: Cool

Allow the cake to cool in the pan for about 15 minutes before transferring it onto a wire rack to cool completely before glazing.

Step 10: Make the White Glaze

Beat softened cream cheese until smooth. Gradually add powdered sugar, mixing until thick. Stir in reserved pineapple juice until you reach your desired consistency.

Drizzle or spread over completely cooled cake for a delightful finish!

How to Serve Pineapple Sour Cream Pound Cake

Pineapple Sour Cream Pound Cake is a delightful dessert that can be enjoyed in various ways. Whether you’re hosting a gathering or simply treating yourself, these serving suggestions will enhance your cake experience.

With Fresh Fruits

• Berries: Serve with a mix of strawberries, blueberries, and raspberries for a refreshing contrast.
• Sliced Bananas: Add sliced bananas on top for extra sweetness and flavor.

Topped with Whipped Cream

• Homemade Whipped Cream: A dollop of freshly whipped cream adds a light and airy touch.
• Coconut Whipped Cream: For a tropical twist, use coconut whipped cream instead.

Accompanied by Ice Cream

• Vanilla Ice Cream: The classic pairing that complements the cake’s flavors perfectly.
• Pineapple Sorbet: For an extra burst of pineapple flavor, serve with pineapple sorbet.

How to Perfect Pineapple Sour Cream Pound Cake

Creating the perfect Pineapple Sour Cream Pound Cake requires attention to detail. Here are some tips to help you achieve success.

• Drain the pineapple well: This prevents excess moisture from ruining the cake’s texture.
• Use room temperature ingredients: Ingredients mix more smoothly when at room temperature, leading to a better crumb.
• Monitor baking time: Keep an eye on the cake; if it browns too quickly, tent it loosely with foil.
• Cool completely before glazing: This ensures that the glaze adheres properly and doesn’t melt off.

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 great options to consider.

1. Fresh Fruit Salad: A colorful mix of seasonal fruits that adds freshness and brightness to your meal.
2. Coconut Rice: Fluffy rice infused with coconut milk gives a tropical flair that complements the cake beautifully.
3. Roasted Nuts: Salted or spiced nuts provide a crunchy contrast to the soft cake texture.
4. Chilled Yogurt Parfait: Layer yogurt with granola and fruits for a creamy side that balances sweetness.
5. Herbed Green Salad: A light salad with mixed greens, citrus vinaigrette, and herbs offers a refreshing bite.
6. Caramelized Apples: Warm caramelized apples add richness and warmth, perfect alongside your pound cake.

Common Mistakes to Avoid

Baking a Pineapple Sour Cream Pound Cake can be delightful, but avoiding common pitfalls is essential for the best results.

• Incorrect Oven Temperature: Always preheat your oven to 325 F (160 C). An uncalibrated oven can lead to uneven baking.

• Overmixing the Batter: Mix ingredients until just combined. Overmixing can make the cake dense instead of light and fluffy.

• Not Draining Pineapple Properly: Drain crushed pineapple well to avoid excess moisture, which can affect the cake’s texture.

• Cold Ingredients: Ensure all ingredients are at room temperature for smoother mixing and better texture in your cake.

• Skipping the Glaze: The white glaze adds a beautiful finish and flavor. Don’t skip this step for a complete dessert experience.

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Storage & Reheating Instructions

Refrigerator Storage

• Store the glazed Pineapple Sour Cream Pound Cake in an airtight container.
• It will keep well in the fridge for up to one week.

Freezing Pineapple Sour Cream Pound Cake

• Wrap the cooled cake tightly in plastic wrap and then place it in a freezer bag.
• You can freeze it for up to three months without losing flavor or texture.

Reheating Pineapple Sour Cream Pound Cake

• Oven: Preheat to 350 F (175 C) and heat for about 10-15 minutes until warmed through.

• Microwave: Place a slice on a microwave-safe plate and heat for about 20-30 seconds, checking for warmth.

• Stovetop: Use a skillet over low heat, cover with a lid, and warm each side for a few minutes until heated through.

Frequently Asked Questions

If you’re curious about some aspects of making Pineapple Sour Cream Pound Cake, here are some common questions answered.

Can I use fresh pineapple instead of canned?

Yes, you can use fresh pineapple. Just ensure you crush it well and drain any excess juice.

How do I know when my cake is done?

A toothpick inserted into the center should come out clean or with a few moist crumbs attached.

Can I make this recipe gluten-free?

Absolutely! Substitute all-purpose flour with a gluten-free blend that measures cup-for-cup like regular flour.

What can I use instead of cream cheese for the glaze?

You can use mascarpone or vegan cream cheese alternatives if you prefer dairy-free options.

How should I serve the Pineapple Sour Cream Pound Cake?

This cake is delightful as-is or topped with whipped cream and fresh fruit for extra flair!

Final Thoughts

Pineapple Sour Cream Pound Cake is not only delicious but also versatile. You can customize it by adding nuts, coconut flakes, or even swapping out the glaze for different flavors. Whether it’s a special occasion or just a treat for yourself, this cake will surely shine on your dessert table!