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Pineapple Sour Cream Pound Cake is a rich, buttery Southern classic that combines the dense, velvety texture of traditional pound cake with the bright sweetness of juicy pineapple. Every slice is incredibly moist thanks to the addition of sour cream, while crushed pineapple adds tropical flavor and natural sweetness that makes this cake absolutely irresistible.
This cake is the perfect balance of comfort and elegance. It has the familiar richness of a homemade pound cake while offering a refreshing pineapple twist that makes it ideal for spring, summer, holidays, and family gatherings. The sour cream creates a tender crumb that stays moist for days, making it one of those cakes that tastes even better the next day.
Whether served with coffee at breakfast, enjoyed as an afternoon treat, or presented as a stunning dessert after dinner, Pineapple Sour Cream Pound Cake always receives rave reviews. Topped with a sweet pineapple glaze and a sprinkle of toasted coconut or chopped pecans, it becomes a show-stopping centerpiece worthy of any celebration.
The beauty of this recipe is its simplicity. Using basic pantry ingredients and a few tropical additions, you can create a bakery-style cake that tastes homemade, comforting, and unforgettable.
Ingredients
For the Pound Cake
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1/2 cup shortening
- 3 cups granulated sugar
- 5 large eggs
- 1 tablespoon vanilla extract
- 1 cup sour cream
- 1 cup crushed pineapple, well drained
- 1/2 cup pineapple juice
For the Pineapple Glaze
- 2 cups powdered sugar
- 3 tablespoons pineapple juice
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract
Optional Garnishes
- Toasted coconut flakes
- Chopped pecans
- Pineapple chunks
- Maraschino cherries
Preparation
Step 1:
Preheat the oven to 325°F (163°C).
Grease and flour a 10-inch Bundt pan thoroughly.
Make sure all ingredients are at room temperature for best results.
Step 2:
In a medium bowl, whisk together:
- Flour
- Baking powder
- Salt
Set aside.
Step 3:
In a large mixing bowl, beat butter, shortening, and sugar together until light and fluffy.
Continue beating for about 5 minutes to incorporate air into the batter.
Step 4:
Add eggs one at a time.
Mix well after each addition.
Stir in vanilla extract.
Step 5:
Gradually alternate adding the flour mixture and sour cream.
Begin and end with the dry ingredients.
Mix only until combined.
Avoid overmixing.
Step 6:
Gently fold in the drained crushed pineapple and pineapple juice.
Mix until evenly distributed throughout the batter.
Step 7:
Pour the batter into the prepared Bundt pan.
Smooth the top with a spatula.
Tap the pan lightly on the counter to release any air bubbles.
Step 8:
Bake for 75–85 minutes or until a toothpick inserted into the center comes out clean.
If the top browns too quickly, loosely cover with aluminum foil during the final 20 minutes of baking.
Step 9:
Allow the cake to cool in the pan for 15 minutes.
Carefully invert onto a wire rack.
Let cool completely before glazing.
Step 10:
Prepare the pineapple glaze.
Whisk together:
- Powdered sugar
- Pineapple juice
- Milk
- Vanilla extract
Mix until smooth and pourable.
Step 11:
Drizzle the glaze generously over the cooled cake.
Allow the glaze to set before serving.
Decorate with toasted coconut or pecans if desired.
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Description
Pineapple Sour Cream Pound Cake is a rich, buttery Southern classic that combines the dense, velvety texture of traditional pound cake with the bright sweetness of juicy pineapple. Every slice is incredibly moist thanks to the addition of sour cream, while crushed pineapple adds tropical flavor and natural sweetness that makes this cake absolutely irresistible.
Ingredients
Scale
For the Pound Cake
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1/2 cup shortening
- 3 cups granulated sugar
- 5 large eggs
- 1 tablespoon vanilla extract
- 1 cup sour cream
- 1 cup crushed pineapple, well drained
- 1/2 cup pineapple juice
For the Pineapple Glaze
- 2 cups powdered sugar
- 3 tablespoons pineapple juice
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract
Optional Garnishes
- Toasted coconut flakes
- Chopped pecans
- Pineapple chunks
- Maraschino cherries
Instructions
Step 1:
Preheat the oven to 325°F (163°C).
Grease and flour a 10-inch Bundt pan thoroughly.
Make sure all ingredients are at room temperature for best results.
Step 2:
In a medium bowl, whisk together:
- Flour
- Baking powder
- Salt
Set aside.
Step 3:
In a large mixing bowl, beat butter, shortening, and sugar together until light and fluffy.
Continue beating for about 5 minutes to incorporate air into the batter.
Step 4:
Add eggs one at a time.
Mix well after each addition.
Stir in vanilla extract.
Step 5:
Gradually alternate adding the flour mixture and sour cream.
Begin and end with the dry ingredients.
Mix only until combined.
Avoid overmixing.
Step 6:
Gently fold in the drained crushed pineapple and pineapple juice.
Mix until evenly distributed throughout the batter.
Step 7:
Pour the batter into the prepared Bundt pan.
Smooth the top with a spatula.
Tap the pan lightly on the counter to release any air bubbles.
Step 8:
Bake for 75–85 minutes or until a toothpick inserted into the center comes out clean.
If the top browns too quickly, loosely cover with aluminum foil during the final 20 minutes of baking.
Step 9:
Allow the cake to cool in the pan for 15 minutes.
Carefully invert onto a wire rack.
Let cool completely before glazing.
Step 10:
Prepare the pineapple glaze.
Whisk together:
- Powdered sugar
- Pineapple juice
- Milk
- Vanilla extract
Mix until smooth and pourable.
Step 11:
Drizzle the glaze generously over the cooled cake.
Allow the glaze to set before serving.
Decorate with toasted coconut or pecans if desired.
Notes
Be sure to drain the crushed pineapple thoroughly. Excess liquid can make the batter too wet and affect the final texture. Sour cream should be full-fat for maximum moisture and richness.
- Prep Time: 20 minutes
- Cook Time: 1 hour 25 minutes
Nutrition
- Calories: 575
- Sodium: 210mg
- Fat: 29g
- Carbohydrates: 70g
- Protein: 6g
Variation
Pineapple Coconut Pound Cake
Add 1 cup shredded coconut to the batter.
Pineapple Cream Cheese Pound Cake
Replace sour cream with softened cream cheese for extra richness.
Tropical Fruit Pound Cake
Add diced mango or papaya alongside the pineapple.
Pineapple Pecan Pound Cake
Fold 1 cup chopped pecans into the batter.
Pineapple Upside-Down Pound Cake
Arrange pineapple rings and cherries in the pan before adding the batter.
COOKING Note
Be sure to drain the crushed pineapple thoroughly. Excess liquid can make the batter too wet and affect the final texture. Sour cream should be full-fat for maximum moisture and richness.
Serving Suggestions
Serve Pineapple Sour Cream Pound Cake with:
- Fresh whipped cream
- Vanilla ice cream
- Tropical fruit salad
- Coffee
- Tea
- Iced pineapple tea
- Coconut whipped cream
This cake is perfect for Easter, Mother’s Day, summer gatherings, potlucks, brunches, and holiday dessert tables.
Tips
- Use room-temperature ingredients.
- Drain pineapple thoroughly before adding.
- Do not overmix the batter.
- Use full-fat sour cream for the richest texture.
- Allow the cake to cool completely before glazing.
- Store covered to preserve moisture.
- Toast coconut before garnishing for enhanced flavor.
- The cake tastes even better the next day.
Prep Time:
20 minutes
Cooking Time:
1 hour 25 minutes
Total Time:
1 hour 45 minutes
Nutritional Information (Per Slice Approx.)
Calories: 575
Protein: 6g
Sodium: 210mg
Carbohydrates: 70g
Fat: 29g
Fiber: 1g
Sugar: 54g
FAQs
1. Why use sour cream in pound cake?
Sour cream adds moisture, richness, and a tender crumb while helping the cake stay fresh longer.
2. Can I use fresh pineapple?
Yes. Finely crush and drain it thoroughly before using.
3. Can I freeze this cake?
Absolutely. Wrap tightly and freeze for up to 3 months.
4. Why is my pound cake dry?
Overbaking or adding too much flour can cause dryness.
5. Can I make this cake ahead of time?
Yes. It actually becomes more flavorful after resting overnight.
6. Do I need a Bundt pan?
No. You can use loaf pans, but baking times will need adjustment.
7. Can I add coconut?
Yes. Coconut pairs beautifully with pineapple and creates a tropical flavor profile.
8. How should leftovers be stored?
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
Conclusion
Pineapple Sour Cream Pound Cake is a moist, buttery Southern dessert bursting with tropical pineapple flavor and rich homemade goodness. Thanks to the sour cream, every slice remains soft and tender, while the sweet pineapple glaze adds the perfect finishing touch. Whether you’re baking for a holiday, potluck, family gathering, or simply satisfying a sweet craving, this cake delivers bakery-quality flavor and unforgettable texture in every bite. 🍍🍰✨
