Description
This Strawberry Pineapple Pound Cake is moist, buttery, and loaded with fresh strawberries and crushed pineapple. Finished with an optional sweet pineapple glaze, it’s perfect for spring and summer gatherings.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1/2 cup sour cream or plain Greek yogurt
- 3/4 cup chopped fresh strawberries
- 3/4 cup crushed pineapple, drained
- 1 tbsp all-purpose flour (for tossing fruit)
- 1 cup powdered sugar (optional glaze)
- 2–3 tbsp pineapple juice (optional glaze)
- 1/2 tsp vanilla extract (optional glaze)
Instructions
- Wash and dry the strawberries, hull and chop them. Drain the crushed pineapple. Toss both fruits with 1 tablespoon of flour to prevent sinking. Set aside.
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or bundt pan.
- In a large bowl, cream the butter and sugar together until light and fluffy, about 3–4 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in vanilla extract and sour cream.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
- Gently fold in the flour-coated strawberries and pineapple.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean. Cover with foil after 40 minutes if browning too fast.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- (Optional) Whisk together powdered sugar, pineapple juice, and vanilla extract until smooth. Drizzle over the cooled cake.
Notes
- Make sure the butter and eggs are at room temperature for a smoother batter.
- Do not skip tossing the fruit with flour — it helps keep them suspended in the cake.
- Cover with foil if the cake browns too fast before the center is set.
- The cake tastes even better the next day as the flavors meld.
- Store leftovers covered at room temperature for 2–3 days or refrigerate for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35 g
- Sodium: 210 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 125 mg
