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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.

Ingredients

Scale

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

Find it online: https://tastewithamy.com/strawberry-pineapple-pound-cake-recipe/