Name: Pineapple Sour Cream Pound Cake
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1 cup (2 sticks) unsalted butter, softened; 2 cups granulated sugar; 6 large eggs; 1 teaspoon vanilla extract; 1 teaspoon baking powder; 1/2 teaspoon salt; 3 cups all-purpose flour; 1 cup sour cream; 1 cup crushed pineapple (drained); Powdered sugar, for dusting (optional)

Why You’ll Love This Recipe

I love this cake for its irresistible texture and tropical flavor. The sour cream makes it extra moist and gives it a tender crumb, while the crushed pineapple adds just the right amount of fruity sweetness without overwhelming the richness. It’s easy to make, holds up beautifully for days, and doesn’t need much more than a dusting of powdered sugar to impress. I sometimes serve it plain, or dress it up with whipped cream or a simple glaze when I want something extra.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Unsalted butter
Granulated sugar
Eggs
All-purpose flour
Baking soda
Salt
Sour cream
Crushed pineapple (drained)
Vanilla extract
Powdered sugar (optional, for dusting)

Directions

I preheat the oven to 325°F (163°C) and grease a bundt or loaf pan well.
I cream the butter and sugar together until light and fluffy, which usually takes 4–5 minutes with a hand or stand mixer.
I add the eggs one at a time, beating well after each addition.
In a separate bowl, I whisk together the flour, baking soda, and salt.
I alternate adding the dry ingredients and sour cream to the butter mixture, mixing just until combined.
I fold in the drained crushed pineapple and vanilla extract.
I pour the batter into the prepared pan and smooth the top.
I bake the cake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
I let the cake cool in the pan for 10–15 minutes, then turn it out onto a wire rack to cool completely.
Before serving, I dust the top with powdered sugar if I want a simple, elegant finish.

Servings and timing

This recipe yields about 10–12 slices. It takes approximately 1 hour and 30 minutes total—15 minutes for prep and 60–70 minutes to bake.

Variations

Sometimes I stir in a bit of shredded coconut for extra tropical flair, or add a lemon glaze for brightness. I’ve also swapped vanilla extract for rum extract to give it a subtle island vibe. If I want a sweeter topping, I make a glaze using pineapple juice and powdered sugar to drizzle over the cooled cake.

storage/reheating

I store this cake at room temperature, wrapped in foil or in an airtight container, for up to 4 days. It actually gets more moist after a day or two. For longer storage, I refrigerate it for up to a week or freeze individual slices for up to 3 months. To reheat, I warm slices in the microwave for 10–15 seconds.

FAQs

Can I use fresh pineapple instead of canned?

Yes, I’ve used finely chopped fresh pineapple, but I make sure to drain excess juice well. The flavor is great, but canned crushed pineapple gives more consistent moisture.

Do I need to use sour cream?

Sour cream is key to the moist texture and slight tang. If I’m out, I’ve used plain Greek yogurt as a substitute with good results.

What pan works best for this cake?

I usually use a bundt pan for presentation, but a large loaf pan works too. I just make sure to grease it well to avoid sticking.

Can I add nuts or coconut?

Absolutely. I’ve added chopped pecans or walnuts and even toasted coconut. I just fold them in with the pineapple before baking.

How do I keep the cake from drying out?

I avoid overbaking and store it tightly wrapped. The sour cream and pineapple help keep it moist, so it holds up really well over a few days.

Conclusion

Pineapple Sour Cream Pound Cake is a flavorful, tropical twist on a beloved classic. I love how moist, buttery, and perfectly sweet it is—with just the right balance of richness and brightness. Whether I’m baking it for guests, giving it as a gift, or enjoying it with my morning coffee, it always delivers a delicious slice of sunshine.