Strawberry Pineapple Pound Cake

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Strawberry Pineapple Pound Cake-A golden, tender pound cake bursting with juicy pineapple and sweet strawberries—your new favorite fruity bake

Introduction

This Strawberry Pineapple Pound Cake is a tropical twist on a classic dessert. With a rich, buttery crumb and pockets of fresh fruit, it’s the kind of cake that feels like a warm breeze and a backyard picnic rolled into one. The crushed pineapple adds moisture and tang, while the strawberries bring a pop of color and sweetness.

Whether you’re baking for a summer celebration or just want something special with your afternoon tea, this cake delivers flavor, texture, and a touch of nostalgia.

Ingredients

For the Cake

  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs, room temperature
  • 2½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • ½ cup sour cream
  • ½ cup crushed pineapple, drained well
  • ½ cup diced strawberries (fresh or frozen, patted dry)
  • 1 tsp vanilla extract

Optional Glaze

  • 1 cup powdered sugar
  • 2–3 tbsp pineapple juice or milk
  • 1–2 tbsp mashed strawberries (for color & flavor)

Instructions

Step 1: Make the Batter

  • Preheat oven to 350°F (175°C).
  • Grease and flour a bundt or loaf pan.
  • Cream butter and sugar until light and fluffy.
  • Add eggs one at a time, beating after each. Mix in vanilla.

Step 2: Combine Dry Ingredients

  • In a separate bowl, whisk together flour, baking powder, and salt.
  • Add dry ingredients to butter mixture alternately with sour cream, mixing just until combined.

Step 3: Fold in Fruit

  • Gently fold in crushed pineapple and diced strawberries.
  • Pour batter into prepared pan and smooth the top.

Step 4: Bake

  • Bake for 60–70 minutes (bundt) or 55–60 minutes (loaf), until a toothpick comes out clean.
  • Cool in pan for 15 minutes, then transfer to a wire rack.

Step 5: Add Glaze (Optional)

  • Mix powdered sugar, pineapple juice, and mashed strawberries until smooth.
  • Drizzle over cooled cake.

Step 6: Serve

  • Slice and enjoy as-is or with whipped cream, fresh fruit, or ice cream.

Time Breakdown

Task Time
Prep 15 minutes Bake 60–70 minutes
Cool 15 minutes
Total Time ~1 hour 30 minutes

Tips for Success

  • Pat fruit dry to avoid excess moisture in the batter.
  • Use lemon zest for a citrusy boost.
  • Don’t overmix once flour is added—just until combined.
  • Chill overnight for deeper flavor and easier slicing.
  • Use a toothpick to test doneness—look for moist crumbs, not wet batter.

Serving Suggestions

  • Serve with whipped cream and fresh berries
  • Pair with iced tea, lemonade, or a fruity cocktail
  • Add a scoop of vanilla or coconut ice cream for dessert
  • Slice thin for brunch platters or thicker for indulgent snacking

Variations to Try

  • Tropical Twist: Add shredded coconut or chopped mango
  • Nutty Crunch: Stir in chopped pecans or walnuts
  • Chocolate Swirl: Add mini chocolate chips or drizzle with ganache
  • Mini Loaves: Bake in smaller pans for giftable portions
  • Gluten-Free: Use a GF flour blend with baking powder

Storage

  • Store at room temp for up to 3 days
  • Refrigerate for up to 5 days
  • Freeze slices for up to 1 month—wrap tightly and thaw before serving

Final Thoughts

This Strawberry Pineapple Pound Cake is fruity, moist, and full of sunshine flavor. Whether you’re baking for a crowd or just treating yourself, it’s a dessert that brings joy in every bite.

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