Name: Pineapple Sour Cream Pound Cake
Prep time: 15 min
Cook time: PT-487700H31M26S
Total time: PT-487700H31M26S
Cuisine: Southern
Ingredients: 1 cup (2 sticks) unsalted butter, softened; 2 cups granulated sugar; 4 large eggs; 2 3/4 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 1 cup sour cream; 1 cup crushed pineapple, lightly drained; 2 teaspoons vanilla extract; Optional: Powdered sugar or glaze for topping

Why You’ll Love This Recipe

This pound cake is easy to make but tastes like it came from a bakery. The sour cream gives it an ultra-moist texture, while crushed pineapple adds natural sweetness and a slight tang. It’s a crowd-pleaser that stores well, slices beautifully, and can be served plain, glazed, or dusted with powdered sugar. One bite and it’s sure to become a new family favorite.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Unsalted butter (softened)
Granulated sugar
Eggs
All-purpose flour
Baking powder
Salt
Sour cream
Crushed pineapple (drained slightly)
Vanilla extract
Optional: Powdered sugar or glaze for topping

Directions

Preheat oven to 325°F (165°C). Grease and flour a bundt or tube pan.
In a large bowl, cream together the butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
In a separate bowl, whisk together the flour, baking powder, and salt.
Alternately add the dry ingredients and sour cream to the creamed mixture, starting and ending with the dry.
Stir in the crushed pineapple and vanilla extract until just combined.
Pour the batter into the prepared pan and smooth the top.
Bake for 70–80 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 15–20 minutes, then invert onto a wire rack to cool completely.
Dust with powdered sugar or drizzle with a light glaze before serving, if desired.

Servings and timing

Serves 12–14
Prep time: 15 minutes
Cook time: 70–80 minutes
Total time: 1 hour 30–40 minutes

Variations

Coconut Twist: Add shredded coconut to the batter for a tropical flavor boost.
Citrus Zing: Stir in some lemon or orange zest for extra brightness.
Nutty Addition: Fold in chopped pecans or walnuts for crunch and texture.
Glazed Finish: Top with a simple pineapple or vanilla glaze for a bakery-style presentation.
Mini Loaves: Bake in mini loaf pans and reduce baking time to about 35–40 minutes.

Storage/Reheating

Store at room temperature in an airtight container for up to 3 days or refrigerate for up to 5 days.

To freeze, wrap the cooled cake tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw at room temperature before serving.

To reheat individual slices, microwave for 10–15 seconds for a warm, soft texture.

FAQs

Can I use fresh pineapple instead of canned?

Yes, just finely chop and drain it well to avoid adding excess moisture to the batter.

Do I need to drain the crushed pineapple?

Lightly drain it so the cake isn’t too wet, but leave a bit of juice for flavor and moisture.

Can I use low-fat sour cream?

Full-fat sour cream gives the best texture, but low-fat works if needed.

What pan is best for this cake?

A bundt pan or 10-inch tube pan works best to support the dense batter and ensure even baking.

How do I keep the cake from sticking?

Grease and flour your pan thoroughly or use a baking spray with flour.

Can I make this into cupcakes or muffins?

Yes, use cupcake liners and reduce bake time to about 20–25 minutes.

Does this cake need a glaze?

No, it’s delicious on its own, but a simple glaze or powdered sugar topping adds a nice finish.

Can I make it ahead of time?

Yes, the flavors deepen after a day. Store tightly wrapped and glaze just before serving.

Why is my cake dense?

This is a pound cake, so it’s meant to be dense but moist. Be sure not to overmix the batter to keep the texture tender.

Can I use Greek yogurt instead of sour cream?

Yes, full-fat plain Greek yogurt is a great substitute with similar results.

Conclusion

Pineapple Sour Cream Pound Cake is a rich, moist, and flavorful dessert that’s as easy to make as it is delightful to eat. With the tropical brightness of pineapple and the tender texture from sour cream, it’s a perfect treat for any occasion. Whether dressed up with a glaze or enjoyed plain, this cake will impress everyone who takes a bite.