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Pineapple Sour Cream Pound Cake

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Indulge in the delightful experience of Pineapple Sour Cream Pound Cake, a moist and flavorful dessert that perfectly blends the rich texture of pound cake with the tropical sweetness of pineapple. Ideal for any occasion, this easy-to-make treat captures attention with its creamy sour cream base and a luscious cream cheese glaze. Whether served at gatherings, enjoyed as a snack, or savored with your morning coffee, this cake promises to impress everyone with its inviting flavors and beautiful presentation.

Ingredients

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  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 5 large eggs, room temperature
  • 1 cup sour cream, room temperature
  • 1 cup crushed pineapple, well-drained
  • 4 ounces cream cheese, softened
  • 2-3 cups powdered sugar (adjust to desired thickness)
  • 2 tablespoons reserved pineapple juice (more if needed to thin)

Instructions

  1. Preheat your oven to 325°F (160°C) and grease a bundt or tube pan.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside.
  3. In a large mixing bowl, beat butter and sugar until light and fluffy (about 5 minutes).
  4. Add eggs one at a time, mixing well after each addition.
  5. Mix in sour cream and vanilla extract until combined.
  6. Gently fold in the drained crushed pineapple.
  7. Gradually add the dry ingredients to the wet mixture until just combined.
  8. Pour batter into prepared pan and bake for 55 minutes to 1 hour 15 minutes or until a toothpick comes out clean.
  9. Let cool for about 15 minutes before inverting onto a wire rack to cool completely.
  10. For the glaze, beat cream cheese until smooth; gradually add powdered sugar and reserved pineapple juice to achieve desired consistency.

Nutrition

Find it online: https://recipzy.com/pineapple-sour-cream-pound-cake/