Description
This Pineapple Strawberry Pound Cake is a deliciously moist and fruity dessert that’s perfect for any occasion. With a rich, buttery pound cake base and a burst of fresh pineapple and strawberry flavors, this cake is sure to be a crowd-pleaser. It’s perfect for summer gatherings, potlucks, or as a sweet treat any time of year!
Ingredients
For the Cake:
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1 1/2 cups all-purpose flour
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1/2 teaspoon baking powder
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1/2 teaspoon baking soda
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1/4 teaspoon salt
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1/2 cup unsalted butter, softened
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1 cup granulated sugar
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3 large eggs
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1 teaspoon vanilla extract
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1/2 cup crushed pineapple, drained (reserve the juice)
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1/2 cup chopped fresh strawberries
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1/4 cup sour cream or Greek yogurt
For the Glaze (Optional):
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1/2 cup powdered sugar
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2 tablespoons pineapple juice (from the reserved juice)
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1 tablespoon fresh lemon juice
Instructions
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1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or a bundt pan.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream Butter and Sugar:
In a large bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy (about 3-4 minutes).
4. Add Eggs and Vanilla:
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Add Dry Ingredients and Sour Cream:
Gradually add the dry ingredients into the wet mixture, alternating with the sour cream, beginning and ending with the dry ingredients. Mix just until combined.
6. Add Fruit:
Gently fold in the crushed pineapple (make sure it’s well-drained) and chopped strawberries. Be careful not to overmix.
7. Bake the Cake:
Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 55-65 minutes or until a toothpick inserted into the center comes out clean. If you’re using a bundt pan, it may take a bit longer.
8. Cool the Cake:
Let the cake cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely.
9. Make the Glaze (Optional):
In a small bowl, whisk together the powdered sugar, pineapple juice, and lemon juice until smooth. Drizzle the glaze over the cooled cake.
10. Serve:
Slice the cake and serve! This cake is perfect for dessert or as a sweet snack with tea or coffee.
Notes
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You can substitute the sour cream with Greek yogurt for a lighter version of the cake.
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For an extra burst of flavor, add a little bit of lemon zest to the cake batter or glaze.
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If fresh strawberries are out of season, you can substitute them with frozen strawberries, but make sure to thaw and drain them before using.
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If you prefer a more pronounced pineapple flavor, you can add a bit of pineapple extract to the batter.
- Prep Time: 15 minutes
- Cook Time: 55-65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 22g
- Sodium: 140mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg