Description
A moist and flavorful dessert that combines the rich flavors of pound cake with the tropical sweetness of pineapple.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 6 large eggs
- 1 tsp vanilla extract
- 1 tsp 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 tbsp milk or water
- ½ tsp vanilla extract
Instructions
- Preheat oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan or tube pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy (about 4–5 minutes).
- Add eggs one at a time, beating well after each addition. Stir in the vanilla and almond extracts.
- Gradually add the dry ingredients, mixing until just combined.
- Stir in the sour cream and crushed pineapple (along with any juice left from the draining) until fully incorporated.
- Pour the batter into the prepared Bundt pan and smooth the top.
- Bake for 1 hour and 15 minutes to 1 hour and 25 minutes, or until a toothpick inserted comes out clean.
- Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
- In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
- Once the cake is completely cool, drizzle the glaze over the top and let it set.
Notes
- Use crushed pineapple packed in juice for less sweetness.
- Ensure butter is softened, not melted, for the best texture.
- You can add shredded coconut for extra tropical flavor.
- Store covered at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 100mg
Keywords: Pineapple, Sour Cream, Pound Cake, Dessert, Baking