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Pineapple Sour Cream Pound Cake

Pineapple Sour Cream Pound Cake
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Indulge in the delightful flavors of Pineapple Sour Cream Pound Cake, a tropical twist on the classic dessert. This moist and flavorful cake is perfect for any occasion, from birthday celebrations to afternoon tea. The unique combination of crushed pineapple and sour cream creates a tender crumb that melts in your mouth, while the creamy glaze adds an irresistible touch. Easy to make and versatile, this cake is sure to impress your guests and become a favorite in your household.

Ingredients

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  • 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 crushed pineapple, well-drained
  • 1 teaspoon vanilla extract
  • 1 teaspoon pineapple extract (optional)
  • 4 ounces cream cheese, softened
  • 2–3 cups powdered sugar
  • 2 tablespoons reserved pineapple juice

Instructions

  1. Preheat your oven to 325°F (160°C) and prepare a bundt or tube pan by greasing and flouring it.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a large mixing bowl, beat the butter and sugar until light and fluffy. Add eggs one at a time.
  4. Mix in sour cream, vanilla extract, and crushed pineapple until well combined.
  5. Gradually add dry ingredients to the wet mixture until just incorporated.
  6. Pour the batter into the prepared pan and bake for 55 minutes to 1 hour and 15 minutes or until a toothpick comes out clean.
  7. Allow cooling for 15 minutes before transferring to a wire rack.

Nutrition

Find it online: https://recipesbykayla.com/pineapple-sour-cream-pound-cake-2/

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