Tips:
- Overmixing will make the cake dense—mix gently after adding flour.
- Use room-temperature eggs and butter for best texture.
- Do not open the oven for the first 60 minutes to prevent sinking.
- Allow the cake to cool fully before slicing for clean, even pieces.
- Store tightly covered at room temperature for up to 4 days.
Prep Time:
20 minutes
Cooking Time:
75–90 minutes
Total Time:
1 hour 35 minutes – 1 hour 50 minutes
Nutritional Information (Approx. per slice):
Calories: 470
Protein: 6g
Sodium: 210mg
FAQs:
Can I use fresh pineapple instead of canned?
Yes, but diced fresh pineapple must be very finely chopped and drained well. Crushed canned pineapple gives the best texture.
Why is my pound cake too dense?
Either overmixing or not creaming the butter enough. Pound cake needs lots of air in the creaming stage.
Can I use Greek yogurt instead of sour cream?
Yes, full-fat Greek yogurt works well and keeps the cake moist.
Can this cake be frozen?
Absolutely. Wrap tightly and freeze for up to 2 months. Thaw at room temperature.
Should the pineapple be drained completely?
Yes. Leaving excess juice can make the cake gummy or underbaked in the center.
Conclusion:
Pineapple Sour Cream Pound Cake is a beautiful blend of Southern comfort and tropical flavor. The crushed pineapple keeps the crumb moist and tender, while the sour cream adds richness and stability. With its golden crust and melt-in-the-mouth texture, this pound cake stands out as a crowd-pleasing dessert for any season. Whether you glaze it, serve it plain, or dress it up with fruit and whipped cream, this cake delivers sweetness, moisture, and tropical aroma in every slice. A true keeper for any home baker!
For the Pound Cake:
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3 cups all-purpose flour
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3 cups granulated sugar
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1 cup unsalted butter, softened
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½ cup shortening (or replace with butter)
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6 large eggs, room temperature
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1 cup sour cream
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1 can (20 oz) crushed pineapple, well-drained
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1 teaspoon vanilla extract
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½ teaspoon pineapple extract (optional but recommended)
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½ teaspoon baking soda
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½ teaspoon salt
Optional Pineapple Glaze:
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1 ½ cups powdered sugar
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2–3 tablespoons pineapple juice
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½ teaspoon vanilla or pineapple extract
Instructions
Preheat your oven to 325°F (165°C). Grease and flour a Bundt or tube pan thoroughly. Pineapple makes the cake moist, so a well-greased pan is essential for easy release.
Step 2: Cream Butter, Shortening & Sugar
Beat the butter, shortening, and sugar together until light, fluffy, and creamy. This step is key to creating that traditional tight, tender pound-cake crumb.
Step 3: Add Eggs One at a Time
Add the eggs one at a time, mixing after each one. This creates a rich, smooth batter and ensures everything blends evenly.
Step 4: Add Sour Cream, Pineapple & Extracts
Mix in the sour cream, drained crushed pineapple, vanilla, and optional pineapple extract. The batter will smell incredibly fragrant and tropical at this stage.
Step 5: Combine Dry Ingredients
In a separate bowl, sift or whisk together the flour, baking soda, and salt. Gradually add the dry mixture to the wet mixture, mixing just until combined. Do not overmix.
Step 6: Pour Batter into Pan
Spread the thick pineapple batter evenly in your prepared Bundt pan. Tap the pan lightly on the counter to release any air bubbles.
Step 7: Bake the Cake
Bake for 75–90 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden and slightly crisp.
Step 8: Cool and Add Glaze (Optional)
Allow the cake to cool in the pan for 10–12 minutes, then invert onto a cooling rack. Once fully cooled, drizzle with pineapple glaze for extra sweetness.
Notes
Drain the crushed pineapple extremely well. Too much liquid will alter the cake’s structure and cause sogginess. If needed, press pineapple through a fine strainer before adding.
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