Strawberry Pineapple Pound Cake

Why Make This Recipe

This Strawberry Pineapple Pound Cake is a delightful blend of flavors that brings a taste of summer into your kitchen year-round. The moistness from the fresh strawberries and crushed pineapple makes each slice incredibly flavorful and inviting. Whether it’s for a special occasion, a family gathering, or just a treat for yourself, this cake is sure to impress with its beautiful presentation and delicious taste.

How to Make Strawberry Pineapple Pound Cake

Ingredients

• 2 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 1 tsp vanilla extract
• 1/2 cup sour cream
• 1 cup chopped fresh strawberries
• 1 cup crushed pineapple, thoroughly drained
• 1 cup powdered sugar (optional for glaze)
• 2 to 3 tbsp pineapple juice or milk (for glaze)
• Fresh strawberries and pineapple pieces (for garnish, optional)

Directions

1. Preheat your oven to 350°F (175°C). Grease and flour a bundt pan.
2. In a bowl, mix the flour, baking powder, and salt together.
3. In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract and sour cream.
5. Gradually add the flour mixture to the wet ingredients and mix until just combined.
6. Gently fold in the chopped strawberries and crushed pineapple.
7. Pour the batter into the prepared bundt pan and smooth it out.
8. Bake for 55-65 minutes or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 10 minutes, then invert onto a serving plate.
10. For the optional glaze, mix the powdered sugar with pineapple juice or milk until smooth. Drizzle over the cooled cake and garnish with fresh strawberries and pineapple pieces if desired.

How to Serve Strawberry Pineapple Pound Cake

This cake is delicious on its own but can be enhanced with some whipped cream or a scoop of vanilla ice cream. It’s perfect for dessert but also works well as a sweet snack with coffee or tea. If you fancy a touch of elegance, serve it decorated with fresh fruit on top.

How to Store Strawberry Pineapple Pound Cake

To keep your pound cake fresh, store it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can wrap it in plastic wrap and freeze it for up to 3 months. Just remember to thaw it overnight in the refrigerator before serving.

Tips to Make Strawberry Pineapple Pound Cake

• Make sure the butter is softened to room temperature for easier mixing and a fluffier cake.
• Be careful not to overmix the batter once you add the flour; this will help keep the cake light and tender.
• For extra flavor, you can add a pinch of cinnamon or nutmeg to the batter.

Variation

Feel free to experiment with this recipe! You can substitute other fruits, like blueberries or peaches, for strawberries and pineapple. You may also try adding nuts, such as walnuts or pecans, for a bit of crunch.

FAQs

1. Can I use frozen strawberries and pineapple?
Yes, you can use frozen fruit, but make sure to thaw and drain them well to avoid adding excess moisture to the cake.

2. What should I do if my cake falls in the middle?
A sunken cake can be caused by overmixing or too much liquid. Make sure to measure your ingredients accurately and handle the batter gently.

3. Can I make this cake ahead of time?
Absolutely! This cake stays fresh for several days, and it even tastes better after a day or two as the flavors meld together. Just store it properly!

Strawberry Pineapple Pound Cake

A moist and flavorful pound cake with fresh strawberries and crushed pineapple, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 25 minutes mins

Servings: 12 servings

Course: Dessert, Snack

Cuisine: American

Calories: 320

Ingredients Method Notes

Ingredients

  

Dry Ingredients

• 2.5 cups all-purpose flour
• 1 tsp baking powder
• 0.5 tsp salt

Wet Ingredients

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 1 tsp vanilla extract
• 0.5 cup sour cream

Fruits

• 1 cup chopped fresh strawberries
• 1 cup crushed pineapple, thoroughly drained

For the Glaze (Optional)

• 1 cup powdered sugar
• 2-3 tbsp pineapple juice or milk

Garnish (Optional)

• Fresh strawberries and pineapple pieces

Method

 

Preparation

1. Preheat your oven to 350°F (175°C) and grease and flour a bundt pan.
2. In a bowl, mix the flour, baking powder, and salt together.
3. In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract and sour cream.
5. Gradually add the flour mixture to the wet ingredients and mix until just combined.
6. Gently fold in the chopped strawberries and crushed pineapple.

Baking

1. Pour the batter into the prepared bundt pan and smooth it out.
2. Bake for 55-65 minutes or until a toothpick inserted into the center comes out clean.
3. Let the cake cool in the pan for 10 minutes, then invert onto a serving plate.

Glazing (Optional)

1. For the optional glaze, mix the powdered sugar with pineapple juice or milk until smooth.
2. Drizzle over the cooled cake and garnish with fresh strawberries and pineapple pieces if desired.

Notes

Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months. Thaw overnight in the refrigerator before serving.