Strawberry Pineapple Pound Cake Recipe

Introduction

Enjoy a moist and flavorful treat with this Strawberry Pineapple Pound Cake. It’s a delightful fusion of fresh strawberries and tangy pineapple baked into a rich, buttery cake that’s perfect for any occasion.

Ingredients

• 2 cups all-purpose flour
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 4 large eggs
• 1/2 cup sour cream or buttermilk
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1 cup diced fresh strawberries (or thawed and drained frozen)
• 1/2 cup well-drained crushed pineapple

Instructions

1. Step 1: Preheat the oven to 325°F (163°C). Grease and flour a Bundt or loaf pan to prepare for baking.
2. Step 2: In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, about 3 to 5 minutes.
3. Step 3: Add the eggs one at a time, beating well after each addition to fully incorporate them.
4. Step 4: Mix in the vanilla extract and sour cream (or buttermilk) until the batter is smooth and even.
5. Step 5: In a separate bowl, whisk together the all-purpose flour and baking powder. Gradually add this dry mixture to the wet ingredients, stirring just until combined to avoid overmixing.
6. Step 6: Gently fold in the diced strawberries and well-drained crushed pineapple using a spatula, taking care not to break up the fruit too much.
7. Step 7: Pour the batter into the prepared pan and tap it gently on the counter to release any air bubbles.
8. Step 8: Bake for 60 to 75 minutes, or until a toothpick inserted in the center comes out clean.
9. Step 9: Allow the cake to cool in the pan for 10 to 15 minutes, then turn it out onto a wire rack to cool completely before slicing.

Tips & Variations

• For extra moisture, substitute sour cream with full-fat Greek yogurt.
• Try adding a handful of chopped nuts for a slight crunch.
• Use glazed pineapple for a sweeter flavor or fresh pineapple for a tangier taste.
• Ensure the pineapple is well drained to avoid making the batter too wet.
• Serve with a dusting of powdered sugar or a light drizzle of glaze for added sweetness.

Storage

Store the pound cake in an airtight container at room temperature for up to 3 days. For longer storage, freeze wrapped tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before serving. Reheat slices gently in the microwave if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries and pineapple?

Yes, just make sure to thaw and drain them thoroughly to remove excess moisture before folding into the batter.

What pan size should I use for this recipe?

A 10-inch Bundt pan or a standard loaf pan works best to ensure even baking and proper shape.

Strawberry Pineapple Pound Cake Recipe

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★★★★★

5 from 126 reviews

A deliciously moist and fruity Strawberry Pineapple Pound Cake, perfect for dessert or afternoon tea. This cake combines fresh strawberries and crushed pineapple into a classic buttery pound cake batter, resulting in a tropical twist on a traditional favorite.

• Author: Amy
• Prep Time: 20 minutes
• Cook Time: 65 minutes
• Total Time: 85 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all-purpose flour
• 1 tsp baking powder

Wet Ingredients

• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 4 large eggs
• 1/2 cup sour cream or buttermilk
• 1 tsp vanilla extract

Fruits

• 1 cup diced fresh strawberries (or thawed and drained frozen)
• 1/2 cup well-drained crushed pineapple

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Grease and flour a Bundt or loaf pan thoroughly to prevent sticking.
2. Cream Butter and Sugar: In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until the mixture is light and fluffy; this usually takes about 3 to 5 minutes.
3. Add Eggs: Incorporate the eggs one at a time into the butter mixture, beating well after each addition to ensure a smooth and well-emulsified batter.
4. Mix in Vanilla and Sour Cream: Add the vanilla extract and sour cream (or buttermilk) to the batter and mix until fully combined and smooth.
5. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and baking powder to evenly distribute the leavening agent.
6. Mix Dry with Wet Ingredients: Gradually add the dry ingredients to your wet ingredients, mixing gently just until combined to avoid overworking the batter which can lead to a dense cake.
7. Fold in Fruits: Carefully fold in the diced strawberries and well-drained crushed pineapple using a spatula to maintain the light texture of the batter and to evenly distribute the fruit.
8. Fill Pan and Remove Air Bubbles: Pour the batter into the prepared pan and gently tap the pan on the counter to release any trapped air bubbles ensuring even baking.
9. Bake: Place the pan in the preheated oven and bake for 60 to 75 minutes, or until a toothpick inserted into the center comes out clean, confirming doneness.
10. Cool: Allow the cake to cool in the pan for 10 to 15 minutes before transferring it to a wire rack to cool completely, which helps in setting the crumb and prevents it from breaking.

Notes

• Make sure to drain the pineapple thoroughly to avoid excess moisture that can make the cake soggy.
• If using frozen strawberries, thaw and drain them well before adding to the batter.
• Do not overmix the batter after adding flour to keep the cake tender.
• Test the cake towards the end of baking time with a toothpick to prevent overbaking.
• You can substitute sour cream with buttermilk or even yogurt for a slight variation in texture and flavor.
• Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Keywords: strawberry pineapple pound cake, fruit pound cake, summer cake, bundt cake, tropical pound cake, homemade cake, dessert