Description
This Strawberry Pineapple Pound Cake combines the rich, buttery texture of a classic pound cake with the refreshing sweetness of strawberries and a subtle tang from crushed pineapple. Perfect for any occasion and easy to make ahead.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 1/2 tsp vanilla extract
- 1 cup crushed pineapple, drained
- 1 cup fresh strawberries, chopped
- 1/2 cup sour cream or Greek yogurt (optional, for extra moisture)
Instructions
- Preheat your oven to 325°F (163°C) and grease a 9×5-inch loaf pan or bundt pan.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients into the wet mixture, mixing until just combined.
- Fold in the drained crushed pineapple and chopped strawberries. If using, fold in the sour cream or Greek yogurt.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10–15 minutes before transferring to a wire rack to cool completely.
Notes
- Toss strawberries in a bit of flour before adding to batter to prevent sinking.
- Use fresh or well-drained frozen/canned strawberries if fresh aren’t available.
- Don’t overmix the batter to keep the cake light and tender.
- Cool completely before slicing to maintain structure.
- Add a glaze or serve with ice cream for an extra treat.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 310
- Sugar: 24g
- Sodium: 160mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg
