Pineapple Pound Cake
A buttery bundt pound cake with sour cream and crushed pineapple, baked until golden and tender.
Equipment
- Twelve cup bundt pan
- Stand mixer or hand mixer
- Wire rack
Ingredients
Main Ingredients
- 1 cup unsalted butter softened
- 2 cup granulated sugar
- 4 large eggs
- 2 cup all purpose flour plus 1/2 cup more
- 2 tsp baking powder
- ½ tsp salt
- 1 cup sour cream or plain Greek yogurt
- ½ cup crushed pineapple drained very well
- 1 tsp vanilla extract
- ½ tsp pineapple extract optional
Instructions
Cooking
- Prep. Grease and flour a bundt pan and heat the oven to 350 degrees F.
- Cream. Beat the butter and sugar for 3 minutes, then beat in the eggs one at a time.
- Combine. Whisk the flour, baking powder, and salt, then add them to the batter in parts, alternating with the sour cream.
- Add the fruit. Fold in the pineapple, vanilla, and pineapple extract.
- Bake. Bake for 60 to 70 minutes until a toothpick comes out clean.
- Cool. Cool in the pan for 10 minutes, turn out onto a rack, and cool completely before slicing.
Notes
Substitutions: Use Greek yogurt for the sour cream or a one to one gluten free flour blend.
Tips: Drain the pineapple very well and test for doneness at 60 minutes.
Storage: Keep at room temperature for 3 days, refrigerate for 1 week, or freeze for 3 months.
Nutrition does not include the optional pineapple extract or powdered sugar topping.