Description
A moist and flavorful pound cake featuring pineapple and sour cream.
Ingredients
Scale
For the Pound Cake
- 2 cups (4 sticks) unsalted butter, softened
- 3 cups granulated sugar
- 6 large eggs, room temperature
- 3 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup full-fat sour cream, room temperature
- 1 cup crushed pineapple, well drained
- 2 teaspoons vanilla extract
- 1 teaspoon pineapple extract
- 1 tablespoon pineapple juice
- 1 teaspoon lemon zest (optional)
- Pineapple Cream Cheese Glaze
- 4 oz cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 2 cups powdered sugar
- 3–4 tablespoons pineapple juice
- 1 teaspoon vanilla extract
- ½ teaspoon pineapple extract
- Optional Pineapple Butter Sauce
- ½ cup reserved pineapple juice or syrup
- ¼ cup butter
- ¼ cup sugar
- 1 teaspoon vanilla extract
Instructions
1. Prepare the Pan
Preheat oven to 325°F (163°C).
Grease and flour a 10-inch Bundt or tube pan.
2. Make the Cake Batter
In a bowl, whisk together:
Flour
Baking soda
Salt
In a large mixing bowl, beat butter for 3 minutes until creamy.
Gradually add sugar and beat for 5 minutes until light and fluffy.
Add eggs one at a time, mixing well after each addition.
Stir in:
Sour cream
Vanilla extract
Pineapple extract
Pineapple juice
Add the flour mixture gradually, mixing just until combined.
Fold in the well-drained crushed pineapple.
3. Bake
Pour batter into the prepared pan.
Bake for 95–105 minutes, or until a toothpick inserted into the center comes out clean.
Cool in the pan for 15 minutes.
Remove from the pan and allow to cool completely.
Make the Pineapple Cream Cheese Glaze
Beat cream cheese and butter until smooth.
Gradually add powdered sugar.
Mix in pineapple juice, vanilla and pineapple extract.
Beat until silky and pourable.
Optional Pineapple Butter Sauce
Combine pineapple juice, butter, sugar and vanilla in a saucepan.
Bring to a gentle boil for 2–3 minutes.
Remove from heat and let cool slightly.
Decorate
Drizzle the cream cheese glaze generously over the cooled cake.
Spoon a little pineapple butter sauce around the edges.
Let the glaze set for 15 minutes before slicing.
Storage
Room temperature: 2 days (covered)
Refrigerator: up to 5 days
Freezer: up to 3 months
Notes
- Store the cake in an airtight container for up to 5 days.
- This cake can be served plain or with whipped cream.
- For extra flavor, add a pinch of cinnamon to the batter.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg
Keywords: Pineapple Sour Cream Pound Cake