why make this recipe
Strawberry Pineapple Pound Cake is a delightful treat that combines the sweetness of strawberries with the tropical flavor of pineapple. This cake is perfect for any occasion, from family gatherings to afternoon tea. The moist texture and fruity taste make it a favorite dessert for many. Plus, the Bundt or loaf shape gives it an appealing look that will impress your guests.
how to make Strawberry Pineapple Pound Cake
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
Directions:
- Preheat your oven to 325°F (163°C). Grease and flour a Bundt or loaf pan.
- In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This should take about 3–5 minutes.
- Add the eggs one at a time, beating well after each addition to ensure they are well mixed.
- Mix in the vanilla extract and sour cream (or buttermilk) until the batter is smooth.
- In a separate bowl, whisk together the all-purpose flour and baking powder. Gradually add this mixture to the wet ingredients, mixing just until everything is combined.
- Gently fold in the diced strawberries and crushed pineapple with a spatula. Be careful not to overmix the batter.
- Pour the batter into the prepared pan. Tap the pan on the counter to remove any air bubbles.
- Bake in the preheated oven for 60–75 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10–15 minutes, then transfer it to a wire rack to cool completely.
how to serve Strawberry Pineapple Pound Cake
This cake can be served on its own, but it also pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. You can also add fresh fruit on top for a touch of color and extra flavor. Slicing the cake into thick pieces makes for a great presentation during gatherings or special occasions.
how to store Strawberry Pineapple Pound Cake
To store your Strawberry Pineapple Pound Cake, keep it in an airtight container at room temperature for up to three days. If you want to keep it fresh for a longer period, you can refrigerate it, where it will last up to a week. You can also freeze this cake by wrapping it tightly in plastic wrap and then placing it in an airtight container. It can be frozen for up to three months. Just remember to thaw it in the fridge overnight before serving.
tips to make Strawberry Pineapple Pound Cake
- Make sure your butter is at room temperature for easier mixing.
- For an extra burst of flavor, add a pinch of salt to the dry ingredients.
- If using frozen strawberries, make sure they are well-drained to avoid excess moisture in the batter.
- You can sprinkle powdered sugar on top before serving for an elegant look.
variation
If you want a different flavor, you can try adding other fruits like blueberries or peaches. You can also add nuts like walnuts or pecans for some crunch.
FAQs
Can I use canned pineapple instead of fresh?
Yes, you can use canned pineapple. Just make sure to drain it well before adding it to the batter.Is it necessary to use sour cream?
Sour cream gives the cake moisture and richness, but you can substitute it with plain yogurt or buttermilk if needed.Can I bake this cake in a different pan?
Yes, you can use a loaf pan or a different shaped pan. Just adjust the baking time, as smaller or larger pans may need more or less time in the oven.
Strawberry Pineapple Pound Cake
Ingredients
Method
- Preheat your oven to 325°F (163°C). Grease and flour a Bundt or loaf pan.
- In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, about 3–5 minutes.
- Add the eggs one at a time, beating well after each addition to ensure they are well mixed.
- Mix in the vanilla extract and sour cream (or buttermilk) until the batter is smooth.
- In a separate bowl, whisk together the all-purpose flour and baking powder.
- Gradually add the dry mixture to the wet ingredients, mixing just until everything is combined.
- Gently fold in the diced strawberries and crushed pineapple with a spatula, being careful not to overmix the batter.
- Pour the batter into the prepared pan and tap the pan on the counter to remove any air bubbles.
- Bake in the preheated oven for 60–75 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10–15 minutes, then transfer it to a wire rack to cool completely.
Notes
Name: Yumi HwagByline: Founder & Recipe Developer, YumimealsBio : Yumi tests weeknight-friendly air fryer, slow cooker, and BBQ recipes in a small home kitchen. She focuses on simple steps, real-family testing, and clear food-safety guidance. Contact: [email protected]