Pineapple Pound Cake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A moist pound cake infused with fresh pineapple and tangy sour cream, topped with cream cheese frosting. Dense and buttery with tropical sweetness, a Southern classic with island flair.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2½ cups (300g) all-purpose flour
- 1 teaspoon (5g) baking powder
- ½ teaspoon (3g) baking soda
- 1 teaspoon (7g) salt
- 1¼ cups (283g) unsalted butter, (softened)
- 1¾ cups (350g) sugar
- 5 large eggs, (room temperature)
- ½ cup (120ml) sour cream, (room temperature)
- ¾ cup (175ml) crushed pineapple, (drained (reserve the juice for the glaze))
- 1 teaspoon (15ml) vanilla extract
- 1 teaspoon (15ml) pineapple extract
- 4 ounces (113g) cream cheese, (softened)
- 2 cups (240g) confectioners' sugar
- 2 tablespoons (30ml) pineapple juice ((reserved from the crushed pineapple))
At a glance
PER SERVING · TIME 75M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1h
- Sodium
- 544mg
- Total sugar
- 77g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 252mg
- Calcium
- 68mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 544MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.