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:

Step 1: Preheat and Prepare the Pan

Preheat your oven to 325°F (165°C). Grease and flour a Bundt or tube pan thoroughly. Pineapple makes the cake moist, so a well-greased pan is essential for easy release.

Step 2: Cream Butter, Shortening & Sugar

Beat the butter, shortening, and sugar together until light, fluffy, and creamy. This step is key to creating that traditional tight, tender pound-cake crumb.

Step 3: Add Eggs One at a Time

Add the eggs one at a time, mixing after each one. This creates a rich, smooth batter and ensures everything blends evenly.

Step 4: Add Sour Cream, Pineapple & Extracts

Mix in the sour cream, drained crushed pineapple, vanilla, and optional pineapple extract. The batter will smell incredibly fragrant and tropical at this stage.

Step 5: Combine Dry Ingredients

In a separate bowl, sift or whisk together the flour, baking soda, and salt. Gradually add the dry mixture to the wet mixture, mixing just until combined. Do not overmix.

Step 6: Pour Batter into Pan

Spread the thick pineapple batter evenly in your prepared Bundt pan. Tap the pan lightly on the counter to release any air bubbles.

Step 7: Bake the Cake

Bake for 75–90 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden and slightly crisp.

Step 8: Cool and Add Glaze (Optional)

Allow the cake to cool in the pan for 10–12 minutes, then invert onto a cooling rack. Once fully cooled, drizzle with pineapple glaze for extra sweetness.

Variation:

Pineapple Coconut Pound Cake:

Add 1 cup sweetened shredded coconut to the batter for a tropical twist.

Pineapple Cream Cheese Pound Cake:

Replace ½ cup butter with 8 oz softened cream cheese.

Pineapple Rum Pound Cake:

Add 1 tablespoon dark rum to the batter for a Caribbean-inspired version.

Pineapple Upside-Down Pound Cake:

Place pineapple slices and cherries at the bottom of the Bundt pan before adding batter.

COOKING Note:

Drain the crushed pineapple extremely well. Too much liquid will alter the cake’s structure and cause sogginess. If needed, press pineapple through a fine strainer before adding.

Serving Suggestions:

• Serve slices warm with whipped cream.
• Add fresh pineapple or strawberries on the side.
• Dust lightly with powdered sugar for a simple finish.
• Serve with vanilla ice cream for a luxurious dessert.
• Pair with a cup of tea, coffee, or fruit punch for a tropical theme.

Tips:

• Overmixing will make the cake dense—mix gently after adding flour.
• Use room-temperature eggs and butter for best texture.
• Do not open the oven for the first 60 minutes to prevent sinking.
• Allow the cake to cool fully before slicing for clean, even pieces.
• Store tightly covered at room temperature for up to 4 days.

Prep Time:

20 minutes

Cooking Time:

75–90 minutes

Total Time:

1 hour 35 minutes – 1 hour 50 minutes

Nutritional Information (Approx. per slice):

Calories: 470
Protein: 6g
Sodium: 210mg

FAQs:

Can I use fresh pineapple instead of canned?

Yes, but diced fresh pineapple must be very finely chopped and drained well. Crushed canned pineapple gives the best texture.

Why is my pound cake too dense?

Either overmixing or not creaming the butter enough. Pound cake needs lots of air in the creaming stage.

Can I use Greek yogurt instead of sour cream?

Yes, full-fat Greek yogurt works well and keeps the cake moist.

Can this cake be frozen?

Absolutely. Wrap tightly and freeze for up to 2 months. Thaw at room temperature.

Should the pineapple be drained completely?

Yes. Leaving excess juice can make the cake gummy or underbaked in the center.

Conclusion:

Pineapple Sour Cream Pound Cake is a beautiful blend of Southern comfort and tropical flavor. The crushed pineapple keeps the crumb moist and tender, while the sour cream adds richness and stability. With its golden crust and melt-in-the-mouth texture, this pound cake stands out as a crowd-pleasing dessert for any season. Whether you glaze it, serve it plain, or dress it up with fruit and whipped cream, this cake delivers sweetness, moisture, and tropical aroma in every slice. A true keeper for any home baker!

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