Strawberry Pineapple Pound Cake
A moist and fruity twist on classic pound cake, loaded with sweet strawberries and crushed pineapple—perfect for spring and summer desserts.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 25 minutes
- Yield: 10–12 servings
- Category: Dessert, Cake
- Method: Baking
- Cuisine: Southern, American
- Diet: Vegetarian
Ingredients
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tsp vanilla extract
3 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
1 cup sour cream
1 cup crushed pineapple, well-drained
1 cup fresh strawberries, chopped (plus a few slices for garnish)
Optional Glaze:
1 cup powdered sugar
2–3 tbsp pineapple juice or milk
1/4 tsp vanilla extract
Instructions
Preheat Oven to 325°F (163°C). Grease and flour a bundt or loaf pan.
Cream Butter & Sugar: In a large bowl, beat butter and sugar until light and fluffy (about 3–4 minutes).
Add Eggs & Vanilla: Beat in eggs one at a time, then stir in vanilla.
Dry Ingredients: In a separate bowl, whisk together flour, baking powder, and salt.
Combine: Alternately add the dry mixture and sour cream to the butter mixture, beginning and ending with flour.
Fold in Fruit: Gently fold in crushed pineapple and chopped strawberries.
Bake for 60–70 minutes, or until a toothpick inserted comes out clean. Cool in pan for 10 minutes, then transfer to a wire rack.
Glaze (optional): Mix powdered sugar, pineapple juice, and vanilla to form a glaze. Drizzle over cooled cake.
Notes
Make sure pineapple is well-drained to prevent soggy texture.
Use cake flour for an even lighter crumb.
Dust strawberries with flour before folding in to prevent sinking.
Store covered at room temp for up to 3 days, or refrigerate for longer freshness.
Find it online: https://allrecipesmade.com/strawberry-pineapple-pound-cake/
