Name: Pineapple Sour Cream Pound Cake – Moist Tropical Southern Pound Cake
Ingredients: 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; 1 ½ cups powdered sugar; 2–3 tablespoons pineapple juice; ½ teaspoon vanilla or pineapple extract

Ingredients

Scale

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

Instructions

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.

Notes

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.