Introduction:
Pineapple Sour Cream Pound Cake is the perfect blend of classic Southern baking and bright tropical flavor. This cake takes the rich, velvety texture of a traditional pound cake and infuses it with crushed pineapple and tangy sour cream, creating a moist, flavorful dessert that stays fresh for days. Every slice is tender, buttery, sweet, and lightly fruity, with little bits of pineapple throughout. It’s the type of cake that gets better the day after baking, making it perfect for gatherings and celebrations.
The sour cream brings moisture and richness, while the pineapple adds natural sweetness and a refreshing tropical twist. This pound cake bakes into a beautiful golden color, develops a signature sugary crust, and fills your kitchen with the most irresistible aroma. Whether you serve it plain, glazed, or with whipped cream and fruit, this is a dessert that never fails to impress.
If you want a pound cake that’s unique but still feels comforting and familiar, Pineapple Sour Cream Pound Cake is the perfect choice. Below is your complete recipe with all the steps, variations, tips, and serving ideas you need to make this cake perfectly every time.
Ingredients:
For the Pound Cake:
3 cups all-purpose flour
3 cups granulated sugar
1 cup unsalted butter, softened
½ cup shortening (or replace with butter)
6 large eggs, room temperature
1 cup sour cream
1 can (20 oz) crushed pineapple, well-drained
1 teaspoon vanilla extract
½ teaspoon pineapple extract (optional but recommended)
½ teaspoon baking soda
½ teaspoon salt
Optional Pineapple Glaze:
1 ½ cups powdered sugar
2–3 tablespoons pineapple juice
½ teaspoon vanilla or pineapple extract
Preparation:
see next page
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