Pineapple Pound Cake Recipe
Moist, buttery, and exploding with sweet pineapple and sour cream! This easy-to-make, pleasantly dense pound cake will transport you to a faraway island.
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Calories: 663kcal
Servings: 10 people
Equipment
- Mixing Bowls
- Measuring Cups
- Whisk
- Rubber spatula
- Cooling Rack
Ingredients
- 2½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1¼ cups unsalted butter softened
- 1¾ cups sugar
- 5 large eggs room temperature
- ½ cup sour cream room temperature
- ¾ cup crushed pineapple drained (reserve the juice for the glaze)
- 1 teaspoon vanilla extract
- 1 teaspoon pineapple extract
The Cream Cheese Glaze
- 4 ounces cream cheese softened
- 2 cups confectioners' sugar
- 2 tablespoons pineapple juice reserved from the crushed pineapple
Instructions
- Preheat oven to 300°F/150°C and grease a tube pan.
- Mix flour, baking powder, baking soda, and salt in a bowl.
- Cream butter and sugar in a stand mixer for 5-7 minutes until fluffy.
- Beat in eggs one at a time.
- Mix in sour cream, then add dry ingredients in thirds, mixing lightly.
- Fold in crushed pineapple and extracts, then pour batter into the pan and tap to remove air bubbles.
- Bake for 50-60 minutes, cool on a wire rack, then serve.
Nutrition
Calories: 663kcal | Carbohydrates: 83g | Protein: 7g | Fat: 35g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 143mg | Sodium: 253mg | Potassium: 124mg | Fiber: 1g | Sugar: 58g | Vitamin A: 853IU | Vitamin C: 3mg | Calcium: 56mg | Iron: 2mg