Okay, so if you’re looking for a pound cake that’s just ridiculously moist and has this amazing tropical vibe, you’ve GOT to try my Pineapple Sour Cream Pound Cake. Seriously, I’ve been making this for years, and it never fails to disappear! It’s got that perfect tender crumb, thanks to the sour cream and pineapple, and the tropical sweetness is just divine. It’s one of those cakes that just makes everyone happy.

Why You’ll Love This Pineapple Sour Cream Pound Cake

So incredibly moist and tender – no dry cake here!
Easy to whip up, even on a busy weeknight.
That sweet pineapple flavor is just out of this world.
It’s the perfect pound cake for any occasion.

Essential Ingredients for Your Pineapple Sour Cream Pound Cake

Alright, let’s talk ingredients! To get this Pineapple Sour Cream Pound Cake just right, make sure you have everything ready to go. You’ll need:

3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (that’s 2 sticks!) unsalted butter, softened to room temperature – this is key!
2 1/2 cups granulated sugar
5 large eggs, also at room temperature, trust me on this one!
1 teaspoon vanilla extract
1 cup sour cream (full-fat is best for richness!)
1 (8 ounce) can crushed pineapple, and make sure you use it undrained – all that juice is flavor!

Ingredient Notes and Substitutions for Pineapple Sour Cream Pound Cake

A few little tips for ya! For the sour cream, if you can’t find it or really want to mix things up, plain Greek yogurt works too, though it might make the cake a *little* less dense. And for the pineapple, if you happen to have fresh pineapple, you can totally use that! Just make sure it’s finely chopped and you’ll want to drain off about half the juice so it doesn’t make the batter *too* wet. But honestly, that canned stuff is just so easy and works like a charm for this Pineapple Sour Cream Pound Cake.

How to Prepare the Perfect Pineapple Sour Cream Pound Cake

Alright, let’s get baking! Making this Pineapple Sour Cream Pound Cake is honestly a breeze, and the results are just show-stopping. You really don’t need to be a pro baker for this one – just follow along and you’ll have a gorgeous cake.

Step-by-Step Instructions for Pineapple Sour Cream Pound Cake

First things first, get that oven preheating to 325°F (that’s 160°C). While it’s warming up, grab your favorite 10-inch tube pan, grease it really well, and then give it a good dusting of flour. This is super important to make sure your beautiful Pineapple Sour Cream Pound Cake doesn’t stick.
In a medium bowl, just whisk together your flour, baking powder, and salt. Set that aside for a sec.
Now for the magic part! In a big bowl, cream together your softened butter and sugar. You want to beat them until they’re really light and fluffy. This is where you build that amazing texture, so don’t rush it!
Next, beat in your room-temperature eggs, one at a time. Make sure each egg is mixed in before you add the next one. Then, stir in that teaspoon of vanilla extract. It smells so good already!
Okay, here’s where we combine everything. Gradually add your dry ingredients (that flour mixture) to the butter and egg mixture. You’ll want to alternate this with the sour cream. Start with the flour, then add some sour cream, then more flour, and finish with the last bit of flour. Mix it just until everything is combined – seriously, don’t overmix it, or your cake might get tough!
Gently fold in that crushed pineapple, juice and all. It’ll make the batter look a little wetter, but that’s exactly what we want for that super moist crumb.
Pour all that delicious batter into your prepared tube pan. Smooth the top a little.
Pop it in the oven and let it bake for about 60 to 75 minutes. The best way to check if it’s done is to stick a wooden skewer or a thin knife right into the center. If it comes out clean, you’re golden!
Once it’s baked, let the cake cool in the pan for about 10 minutes. This helps it set up a bit. Then, carefully invert it onto a wire rack to cool completely. Patience here is key so it doesn’t break!

Tips for Success with Your Pineapple Sour Cream Pound Cake

Want to guarantee an amazing Pineapple Sour Cream Pound Cake every single time? A few little tricks up my sleeve! First, make sure all your ingredients, especially the butter, eggs, and sour cream, are at room temperature. It really makes a difference in how the batter comes together. Also, seriously, don’t overmix the batter once you add the flour. Just mix until it’s combined; a few little streaks of flour are okay! Overmixing develops the gluten too much, and we want a tender cake, not a tough one. And remember that cooling time in the pan – it’s crucial for preventing your masterpiece from falling apart!

Serving and Storing Your Delicious Pineapple Sour Cream Pound Cake

Now that you’ve made this gorgeous Pineapple Sour Cream Pound Cake, you’ll want to enjoy it at its very best! It’s pretty perfect on its own, but I do have a couple of favorite ways to serve it up.

Serving Suggestions for Pineapple Sour Cream Pound Cake

Honestly, this cake is so flavorful, it doesn’t need much! A simple dusting of powdered sugar is lovely, or you could serve it with a dollop of whipped cream or a scoop of vanilla bean ice cream. It’s also fantastic with a cup of coffee or tea.

Storage and Reheating Instructions for Pineapple Sour Cream Pound Cake

Leftovers? Lucky you! You can store your Pineapple Sour Cream Pound Cake wrapped tightly in plastic wrap at room temperature for up to 3 days. It stays surprisingly moist! If you want to reheat a slice, just pop it in the microwave for about 10-15 seconds. It warms it up just enough to make it extra tender and delicious again.

Frequently Asked Questions About Pineapple Sour Cream Pound Cake

Got questions about my Pineapple Sour Cream Pound Cake? I’ve got answers! People always ask me about the sour cream and pineapple, and why this cake is just *so* good.

Q: Why use sour cream in a pound cake?
Oh, sour cream is a total game-changer! It adds this incredible moisture and a slight tangy flavor that just balances out the sweetness perfectly. It makes the crumb so tender and rich, it’s hard to beat.
Q: Can I use fresh pineapple instead of canned?
Absolutely! If you use fresh, just make sure to chop it really finely. You’ll want to drain off about half the juice, though, so your batter doesn’t get too watery. The canned stuff is just super convenient for this Pineapple Sour Cream Pound Cake, but fresh is totally doable!
Q: My cake didn’t rise much, what did I do wrong?
Make sure your baking powder is fresh! Old baking powder loses its power. Also, double-check that your butter and eggs were at room temperature – that really helps with volume. And definitely don’t overmix after adding the flour; that can make it dense.
Q: How do I make sure my Pineapple Sour Cream Pound Cake is really moist?
The recipe is designed for moisture with both the sour cream and the undrained crushed pineapple. Just be careful not to overbake it! Start checking around the 60-minute mark. A skewer should come out with a few moist crumbs, not totally dry.

Estimated Nutritional Information for Pineapple Sour Cream Pound Cake

Just a heads-up, these numbers are estimates, but they give you a good idea of what you’re getting with a slice of this amazing Pineapple Sour Cream Pound Cake. Each serving is roughly around 350 calories, with about 18g of fat, 45g of carbs, and 4g of protein. It’s definitely a treat!

Amazing Pineapple Sour Cream Pound Cake 1 Bowl

Author: ferecipe.com
Total Time: 1 hour 35 minutes
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

A moist and tender pound cake infused with the tropical sweetness of pineapple and the creamy tang of sour cream.

Ingredients

Scale

3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
2 1/2 cups granulated sugar
5 large eggs
1 teaspoon vanilla extract
1 cup sour cream
1 (8 ounce) can crushed pineapple, undrained

Instructions

Preheat oven to 325°F (160°C). Grease and flour a 10-inch tube pan.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, cream together butter and sugar until light and fluffy.
Beat in eggs one at a time, then stir in vanilla extract.
Gradually add the flour mixture to the butter mixture, alternating with the sour cream, beginning and ending with the flour mixture. Mix until just combined.
Fold in the crushed pineapple.
Pour batter into the prepared pan.
Bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

Notes

Ensure all ingredients are at room temperature for best results.
Do not overmix the batter.
The cake can be stored at room temperature for up to 3 days.

Prep Time: 20 minutes
Cook Time: 75 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 30g
Sodium: 150mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 1g
Protein: 4g
Cholesterol: 70mg

Keywords: Pineapple Pound Cake, Sour Cream Cake, Tropical Cake, Easy Cake Recipe, Moist Cake