Pineapple Sour Cream Cake
A moist and flavorful pineapple sour cream cake that combines the tang of pineapple with creamy richness. Its tender texture and sweet-tart flavor make it perfect for teatime or special occasions, appealing to those who enjoy fruity desserts with a moist crumb and a hint of tropical sweetness.
Ingredients
Instructions
- Combine crushed pineapple with juice and baking soda; mix well.
- In a large bowl, combine the yellow cake mix, eggs, pudding mix, sour cream, and oil.
- Add the pineapple mixture to the batter and mix thoroughly.
- Beat at medium speed for 4 minutes.
- Pour the batter into a greased and floured 10-inch tube pan.
- Bake at 350°F for 50 to 55 minutes or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 15 minutes.
- Remove from the pan and finish cooling on a wire rack.
Tips & Substitutions
For a lighter version, consider using a sugar-free cake mix and instant pudding. You can also replace the sour cream with Greek yogurt for added protein. Ensure your eggs are at room temperature for better mixing. If you prefer a more intense pineapple flavor, add a cup of chopped fresh pineapple along with the crushed pineapple.
Serving Suggestions
Serve the cake plain or with a dollop of whipped cream for added richness. It pairs beautifully with a scoop of vanilla ice cream for a delightful dessert experience. This cake is perfect for summer gatherings or as a sweet ending to a barbecue. Consider serving it alongside a refreshing fruit salad.
Storage & Reheating
Store leftover Pineapple Sour Cream Cake in an airtight container in the refrigerator for up to 5 days. To reheat, slice a piece and warm it in the microwave for about 10-15 seconds. This will keep the cake moist while slightly enhancing its flavors.
Nutrition & Diet Analysis (per serving)
Each serving of Pineapple Sour Cream Cake contains roughly 245 calories, with 1g protein, 11g carbohydrates, and 20g fat. Note that it is relatively high in sodium, at 488mg per serving (21% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple! Just make sure to finely chop it to maintain the cake's texture. You may need to adjust the amount of juice to keep the batter moist, as fresh pineapple tends to be less juicy than canned.
Can I make this cake ahead of time?
Absolutely! This cake holds up well for a few days. Bake it, let it cool completely, and then store it in an airtight container. It can be made up to 2 days in advance and still taste fresh when served.
What can I serve with Pineapple Sour Cream Cake?
This cake is delicious on its own, but you can enhance the experience by serving it with a side of whipped cream or a scoop of vanilla ice cream. It also pairs nicely with a cup of coffee or tea for a delightful afternoon treat.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).