Description
Pineapple Sour Cream Pound Cake is a moist, dense Southern-style dessert combining tangy sour cream and sweet crushed pineapple. It’s perfect for holidays, potlucks, or enjoying with coffee or tea.
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
Instructions
Preheat oven to 325°F (165°C). Grease and flour a bundt or tube pan thoroughly.
- 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 flour, baking powder, and salt.
- Alternately add the dry ingredients and sour cream to the creamed mixture, beginning and ending with dry ingredients. Mix until just combined.
- Stir in crushed pineapple and vanilla extract until evenly incorporated.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 70–80 minutes, or until a toothpick inserted into 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 glaze before serving, if desired.
Notes
- Lightly drain the crushed pineapple—don’t press out all the juice to retain moisture.
- Use full-fat sour cream for the best texture.
- Add lemon zest or shredded coconut for a fun flavor twist.
- Store in an airtight container to prevent drying out.
- Prep Time: 15 minutes
- Cook Time: 70–80 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice (1/14 of cake)
- Calories: 370
- Sugar: 32g
- Sodium: 190mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg
