Pineapple Strawberry Pound Cake
This Pineapple Strawberry Pound Cake combines sweet strawberries and tangy pineapple for a moist, fruity dessert perfect for spring and summer. Great for gatherings or a casual treat, it's easy to make and bursting with flavor.
Equipment
- Mixing Bowls
- Electric Mixer
- Whisk
- Loaf or Bundt Pan
- Wire Rack
Ingredients
Cake Batter
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter softened (2 sticks)
- 1 3/4 cups granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- 1 cup fresh strawberries diced
- 1 cup crushed pineapple drained
- 1/2 cup sour cream
Optional
- powdered sugar for dusting or glazing
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a loaf or bundt pan. Wash, dice, and drain the strawberries and pineapple thoroughly.
- In a bowl, whisk together flour, baking powder, and salt. In another bowl, cream butter and sugar until fluffy. Add eggs one at a time, then vanilla.
- Gradually mix in dry ingredients, alternating with sour cream. Fold in strawberries and pineapple. Do not overmix.
- Pour into the prepared pan and smooth the top. Bake for 55–65 minutes or until a toothpick comes out clean. Cool 15 minutes in pan, then on wire rack.
Notes
Toss fruit in flour to prevent sinking. Make a glaze with powdered sugar and pineapple juice. Store in an airtight container for up to 5 days refrigerated or freeze for 2 months.