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Delicious Strawberry Pineapple Pound Cake slices on a decorative plate.

Strawberry Pineapple Pound Cake

A moist and flavorful pound cake with fresh strawberries and crushed pineapple, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
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.