A buttery, moist Pineapple Sour Cream Pound Cake filled with crushed pineapple and creamy tang — a tropical twist on a Southern favorite.

Scale

2 ½ cups all-purpose flour

1 tsp baking powder

½ tsp baking soda

¼ tsp salt

1 cup unsalted butter, softened

1 ½ cups granulated sugar

6 large eggs

1 tsp vanilla extract

1 cup sour cream

1 cup crushed pineapple, drained

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1. Preheat oven to 325°F and grease a bundt pan.

2. Whisk together flour, baking powder, baking soda, and salt.

3. Cream butter and sugar until light and fluffy.

4. Add eggs one at a time, mixing after each.

5. Mix in vanilla extract.

6. Alternate adding flour mixture and sour cream.

7. Fold in crushed pineapple.

8. Pour into pan and bake 65–75 minutes.

9. Cool 10 minutes, invert, and serve.

Drain pineapple well to avoid excess moisture.

Full-fat sour cream gives the richest texture.

Delicious served with powdered sugar or pineapple glaze.