Strawberry Pineapple Pound Cake: A Moist and Fruity Dessert Favorite Recipe
This Strawberry Pineapple Pound Cake is a moist and fruity dessert that combines the sweetness of fresh strawberries and pineapple with a classic buttery pound cake base, perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 2 hours 50 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Units
Scale
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
- Preheat oven and prepare pan: Preheat oven to 325°F (163°C). Grease and flour a Bundt or loaf pan.
- Cream butter and sugar: In a large bowl, cream together the butter and sugar until light and fluffy (about 3–5 minutes).
- Add eggs: Add eggs one at a time, beating well after each addition.
- Mix in wet ingredients: Mix in the vanilla extract and sour cream (or buttermilk) until smooth.
- Combine dry ingredients: In a separate bowl, whisk together flour and baking powder. Gradually add to the wet ingredients, mixing just until combined.
- Fold in fruit: Gently fold in the strawberries and pineapple with a spatula, being careful not to overmix.
- Pour batter: Pour batter into the prepared pan. Tap on the counter to remove air bubbles.
- Bake: Bake for 60–75 minutes, or until a toothpick inserted comes out clean.
- Cool: Cool in pan for 10–15 minutes, then transfer to a wire rack to cool completely.
Notes
- Be careful not to overmix the batter after adding the fruit to maintain a tender texture.
- Ensure the pineapple is well-drained to avoid excess moisture in the cake.