I have such a soft spot for old-fashioned pound cake recipes. There’s something comforting about knowing that a dessert so timeless can still surprise you with new flavors. And let me tell you — this Pineapple Sour Cream Pound Cake is one of those “how have I never made this before?!” moments.
This beauty is the perfect marriage of buttery richness, tropical sweetness, and a tender crumb that practically melts in your mouth. The crushed pineapple brings bright flavor and a sunny golden hue, while sour cream ensures the cake stays moist for days. To finish, it’s topped with a glossy pineapple glaze that drips down each curve of the bundt, making it as beautiful as it is delicious.
Whether you’re baking for a Sunday brunch, a holiday table, or just because you want your kitchen to smell amazing, this cake delivers every time. Anything but boring!!
Why You’ll Love This Pineapple Sour Cream Pound Cake
- Moist for Days – Sour cream locks in moisture, giving you a cake that tastes fresh even after a few days.
- Tropical Twist – Crushed pineapple and optional pineapple extract take a classic Southern pound cake to island territory.
- Foolproof Texture – Dense yet tender, with a tight crumb that slices cleanly.
- Crowd-Pleaser – Pretty enough for a party, simple enough for everyday baking.
- Flexible Flavors – Add coconut, rum, or citrus zest to make it your own.
What Does It Taste Like?
Imagine the buttery richness of classic pound cake, but with gentle bursts of sweet pineapple in every bite. The glaze adds an extra layer of sweetness and shine, with just enough tang from the fruit to balance the richness. The first bite feels like sunshine. The last bite will make you wish you had cut yourself a bigger slice.
Ingredients You’ll Need
For the Pound Cake
- 3 cups all-purpose flour, sifted
- 3 cups granulated sugar
- 1 cup unsalted butter, room temperature
- 6 large eggs, room temperature
- 1 cup full-fat sour cream
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon pineapple extract (optional, but highly recommended)
- 1 cup crushed pineapple, well-drained
For the Pineapple Glaze
- 2 cups powdered sugar
- 3–4 tablespoons pineapple juice (adjust for consistency)
- 1 teaspoon vanilla extract (optional)
Tools You’ll Need
- 10-inch tube pan or bundt pan
- Electric mixer
- Mixing bowls (large and medium)
- Rubber spatula
- Sifter
- Wire cooling rack
Optional Additions & Substitutions
- Pineapple Coconut Pound Cake – Fold in ½ cup shredded sweetened coconut.
- Citrus Burst – Add orange zest to the batter and replace half the glaze juice with orange juice.
- Boozy Upgrade – Swap 1 tablespoon pineapple juice in the glaze for dark rum.
- Gluten-Free Version – Use a high-quality 1:1 gluten-free flour blend.
How to Make Pineapple Sour Cream Pound Cake
Step 1 – Preheat & Prep
Preheat oven to 325°F (163°C). Grease and flour a 10-inch tube or bundt pan. For extra insurance against sticking, line the bottom with parchment paper.
Step 2 – Cream the Butter & Sugar
Using an electric mixer, beat butter until light and fluffy (about 3 minutes). Gradually add sugar and keep beating until pale and airy — this is key to that perfect pound cake texture.
Step 3 – Add Eggs
Beat in the eggs one at a time, mixing well after each. Scrape down the sides of the bowl so everything incorporates evenly.
Step 4 – Combine Dry Ingredients
In a separate bowl, sift together flour, baking soda, and salt.
Step 5 – Alternate Mixing
Add the dry ingredients to the butter mixture in 3 parts, alternating with the sour cream in 2 parts, beginning and ending with flour. Mix just until combined — no overmixing here!
Step 6 – Add Flavor & Fruit
Stir in vanilla and pineapple extract. Gently fold in the well-drained crushed pineapple with a spatula until evenly distributed.
Step 7 – Bake
Pour the batter into the prepared pan, smoothing the top. Bake for 1 hour 20 minutes, checking at the 1-hour mark. A toothpick should come out clean.
Step 8 – Cool & Glaze
Cool in the pan for 15–20 minutes, then turn out onto a wire rack to cool completely. Whisk together powdered sugar, pineapple juice, and vanilla (if using) for the glaze. Pour over the cake and let it drip down the sides.
Serving Suggestions
- With a dollop of whipped cream and fresh pineapple chunks.
- Beside a scoop of vanilla ice cream or coconut sorbet.
- Garnished with mint leaves or edible flowers for a tropical touch.
- Paired with a cup of hot coffee or iced tea for a mid-afternoon treat.
Tips for the Best Pound Cake
- Room Temperature Ingredients – This ensures proper emulsification and texture.
- Drain the Pineapple Well – Too much moisture can cause the cake to collapse.
- Don’t Overmix – Especially after adding flour, to avoid a dense texture.
- Tent if Needed – If the top browns too quickly, cover loosely with foil in the last 30 minutes.
Storage Instructions
- Store at room temperature, wrapped well, for up to 3 days.
- Refrigerate for up to 1 week.
- Freeze (without glaze) for up to 2 months; thaw overnight in the fridge before glazing.
FAQs
Q: Can I use fresh pineapple instead of canned?
Yes! Just crush it finely and drain it very well to avoid excess moisture.
Q: Can I replace sour cream with Greek yogurt?
You can use full-fat Greek yogurt 1:1, but it may slightly alter the texture.
Q: My cake came out dense. Why?
Overmixing, using cold ingredients, or under-creaming the butter and sugar are the most common culprits.
Q: Can I double the glaze?
Absolutely! This cake can handle extra sweetness.
Nutrition (per slice, based on 12 slices)
- Calories: ~450
- Protein: ~6g
- Sodium: ~220mg
In Summary:
This Pineapple Sour Cream Pound Cake is sunshine in dessert form — rich, moist, and beautifully flavored with tropical notes. Whether you stick to the classic version or try one of the fun variations, it’s a guaranteed hit that will have people asking for the recipe before their plates are even cleared.
If you bake it, I’d love to see! Tag your photos on Pinterest or Instagram so I can cheer you on from my kitchen.
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