Q: Can I use fresh pineapple?
A: Only if you reduce juice to ¼ cup—fresh pineapple has 3x more water.
Q: Why no baking soda?
A: Sour cream reacts with baking powder for rise—soda = metallic aftertaste.
Q: Can I make it ahead?
A: Bake 2 days ahead—flavors deepen beautifully. Glaze day-of.
Q: Why not use coconut milk?
A: It curdles when mixed with sour cream. Extract = clean flavor.
Piña Colada Pound Cake
Sunshine-yellow crumb studded with pineapple and coconut, kissed with rum. Summer in a bundt.
Prep Time: 25 Minutes (+ overnight pineapple drain)
Cook Time: 75 Minutes
Total Time: 2 Hours (plus patience!)
By: Nellie Mae (Savannah, GA)
Category: Desserts
Difficulty: Intermediate
Cuisine: Southern Caribbean
Yield: 12 Servings
Full Recipe
Ingredients
→ Cake
1 cup (2 sticks) unsalted butter, room temp
2½ cups granulated sugar
6 large eggs, room temp
3 cups all-purpose flour, sifted
½ tsp baking powder
½ tsp salt
1 cup full-fat sour cream, cold
1 tsp vanilla extract
1 tsp coconut extract (McCormick’s)
½ cup crushed pineapple, drained overnight
½ cup sweetened shredded coconut
2 Tbsp añejo rum (or fresh pineapple juice)
→ Glaze
1 cup powdered sugar
2–3 Tbsp pineapple juice (from drained can)
½ tsp coconut extract
Toasted coconut flakes + cherry halves (for garnish)
