Pineapple Sour Cream Pound Cake: Moist, Tangy, and Irresistibly Sweet 🍍🍰
If there’s one dessert that never fails to impress, it’s a good old-fashioned pound cake — rich, buttery, and moist. But when you add crushed pineapple and sour cream into the mix, you take it to an entirely new level of flavor and texture. This Pineapple Sour Cream Pound Cake is a tropical twist on a Southern classic that’s perfect for any occasion — from summer picnics to holiday dessert tables. 🌴✨
Every bite offers the perfect harmony of sweet pineapple, creamy tang from sour cream, and the buttery richness of a traditional pound cake. Topped with a silky white glaze, it’s simple, elegant, and downright irresistible.
Whether you’re an experienced baker or just starting your baking journey, this recipe is foolproof and always delivers that “wow” factor. Let’s dive into how to make this moist and flavorful cake that everyone will ask you for the recipe! 💛
The Story Behind Pineapple Pound Cake
Pineapple desserts have been loved across generations, especially in the South, where fruit-based cakes are a time-honored tradition. Pineapple brings not just sweetness but a bright acidity that keeps even rich desserts light and refreshing.
Chef Ina Garten says: “Pineapple is the perfect balance of sweet and tart — it brings vibrancy and life to creamy, buttery desserts.”
By combining the old-fashioned charm of pound cake with the tropical tang of pineapple, this recipe creates a dessert that’s timeless, comforting, and sophisticated all at once.
Classic Pineapple Sour Cream Pound Cake Recipe
🧾 Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 6 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract (optional)
- 1 cup sour cream
- 1 ½ cups crushed pineapple, well-drained (reserve juice for glaze)
For the White Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons milk or water
- ½ teaspoon vanilla extract
👩🍳 Instructions
- Prepare the Oven & Pan: Preheat your oven to 325°F (165°C). Grease and flour a 10-inch Bundt or tube pan thoroughly.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter & Sugar: In a large mixing bowl, cream the softened butter and sugar together until light and fluffy (about 4–5 minutes). This step ensures the perfect pound cake texture.
- Add Eggs & Flavor: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla and almond extracts.
- Combine Wet & Dry: Gradually add the dry ingredients to the creamed mixture, mixing until just combined. Avoid overmixing to keep the cake tender.
- Add Sour Cream & Pineapple: Gently fold in the sour cream and crushed pineapple (including any remaining juice) until evenly incorporated.
- Bake: Pour batter into the prepared pan and smooth the top. Bake for 1 hour and 15 minutes to 1 hour and 25 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely before glazing.
- Make the Glaze: In a small bowl, whisk powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cake and let it set before serving.
Chef Gordon Ramsay says: “Perfect pound cake is about precision. Take your time creaming the butter and sugar — that’s where the light texture begins.”
Why You’ll Love This Cake 🍍
- ✅ Moist and rich: Sour cream keeps it tender, while pineapple adds fruity brightness.
- ✅ Easy to make: No fancy techniques — just simple, classic baking steps.
- ✅ Beautiful presentation: The white glaze drips elegantly for a bakery-quality finish.
- ✅ Perfect for any occasion: Great for holidays, brunches, and family celebrations.
Chef Tips & Secrets 👨🍳
Chef Ina Garten shares: “Always use room-temperature ingredients when baking — it helps the batter come together smoothly for consistent texture.”
Chef Bobby Flay adds: “Don’t skip the salt. A little salt enhances sweetness and brings out the pineapple’s depth.”
Nutrition Breakdown & Health Benefits 🥗
While pound cake is a treat, it’s made with simple, wholesome ingredients — no preservatives, just real butter, eggs, and fruit. Pineapple adds a dose of vitamin C and natural sweetness, while sour cream brings protein and moisture.
| Ingredient | Amount | Calories | Protein (g) | Fat (g) | Carbs (g) | Benefits |
|---|---|---|---|---|---|---|
| Butter | 1 cup | 1,600 | 2 | 180 | 0 | Provides richness and structure |
| Sugar | 1 ½ cups | 1,200 | 0 | 0 | 300 | Sweetness and browning |
| Eggs | 6 large | 420 | 36 | 30 | 6 | Protein and rich flavor |
| Sour Cream | 1 cup | 480 | 6 | 45 | 9 | Moisture and tanginess |
| Pineapple | 1 ½ cups | 120 | 1 | 0 | 30 | Vitamin C and fiber |
Per serving (1 slice): ~340 calories, 5g protein, 16g fat, 40g carbs.
Health & Safety Tips 🧂
- 🧈 Use softened butter: Room temperature butter ensures even creaming with sugar.
- 🥚 Add eggs slowly: Prevents the batter from curdling.
- 🍍 Drain pineapple well: Too much liquid can cause a dense or soggy cake.
- ❄️ Cool completely before glazing: Warm cake can melt or absorb the glaze unevenly.
Serving Suggestions 🍽️
- Serve slices with fresh pineapple chunks or toasted coconut for a tropical presentation.
- Top with a dollop of whipped cream and a sprinkle of lime zest.
- Pair with coffee or iced tea for an afternoon treat.
- Warm slightly and serve with vanilla ice cream for dessert decadence.
Creative Variations 🌈
1. Coconut Pineapple Pound Cake
Stir in ½ cup shredded coconut to the batter and replace milk in the glaze with coconut milk for tropical flair.
2. Lemon-Pineapple Twist
Add 1 tablespoon lemon zest and 1 tablespoon lemon juice for a bright, citrusy note.
3. Pineapple Upside-Down Pound Cake
Pour the batter over pineapple rings and brown sugar in the pan for a stunning presentation.
4. Pineapple Cream Cheese Glaze
Mix cream cheese with powdered sugar and reserved pineapple juice for a creamy glaze variation.
Internal Links for More Baking Inspiration 🔗
- Check out Southern pound cake recipes for more classics.
- Explore tropical dessert ideas perfect for any season.
- Discover homemade glaze recipes for cakes, muffins, and cookies.
Frequently Asked Questions (FAQs) ❓
- Can I use canned pineapple?
Yes! Just make sure it’s crushed pineapple in juice (not syrup) and well-drained. - Can I make this cake ahead?
Yes — it actually tastes even better the next day as the flavors meld together. - How do I store it?
Store covered at room temperature for up to 3 days, or refrigerate for up to 5 days. - Can I freeze it?
Absolutely! Wrap slices tightly and freeze for up to 3 months. - Can I skip the almond extract?
Yes — it’s optional but adds a subtle nutty aroma that complements the pineapple beautifully. - What if I don’t have sour cream?
Use Greek yogurt or buttermilk as a substitute for similar texture and tang. - How do I know when it’s done baking?
The cake is ready when a toothpick inserted into the center comes out clean and the edges pull slightly from the pan. - Can I make this in loaf pans?
Yes, divide the batter between two 9×5-inch loaf pans and bake for 55–65 minutes. - Can I use pineapple chunks instead?
Crushed pineapple works best for even distribution, but small tidbits can work in a pinch. - How do I prevent it from sticking?
Grease the pan well with butter and flour, or use baking spray with flour included.
Final Thoughts 💭
Pineapple Sour Cream Pound Cake is the perfect combination of tropical sweetness and classic Southern baking. With its moist crumb, delicate glaze, and subtle tang, this cake brings sunshine to any table — no matter the season. 🌞
Serve it at brunch, gift it during the holidays, or simply bake it to treat yourself. Once you’ve had a slice of this velvety, pineapple-infused delight, you’ll understand why it’s a recipe worth keeping for generations. ❤️
Chef Ree Drummond sums it up best: “The best cakes don’t need fancy frosting — they just need heart, butter, and a good story.”
