Description
This Pineapple Sour Cream Pound Cake combines the rich flavors of butter, sugar, and sour cream with the sweetness of crushed pineapple, resulting in a moist and delightful dessert perfect for any occasion.
Ingredients
Scale
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups sugar
- 4 large eggs
- 1 cup sour cream
- 1 cup crushed pineapple, drained
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour a bundt or loaf pan.
- Whisk together the flour, baking powder, and salt in a medium bowl.
- Cream the softened butter and sugar in a large mixing bowl until pale and fluffy, about 3-5 minutes.
- Add the eggs one at a time, mixing well after each addition.
- Incorporate the sour cream, crushed pineapple, and vanilla extract into the mixture until creamy.
- Combine the wet and dry ingredients, mixing just until combined.
- Transfer the batter into the prepared pan and smooth the top with a spatula.
- Bake for 60-70 minutes, or until a toothpick inserted comes out clean.
- Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
For best results, use room temperature ingredients and avoid overmixing the batter.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 80mg
Keywords: Pineapple Cake, Pound Cake, Sour Cream Cake, Tropical Dessert