Strawberry Pineapple Pound Cake
Indulge in the delightful taste of Strawberry Pineapple Pound Cake, a moist and fruity dessert that’s perfect for any gathering or quiet afternoon treat. This cake combines the natural sweetness of juicy strawberries with the tangy flavor of pineapple, resulting in a refreshing and vibrant dessert. With a rich, buttery texture and simple ingredients, this pound cake is not only easy to make but also versatile enough to serve at brunches, summer picnics, or festive celebrations. Enjoy every slice as it embodies the essence of summer with its fruity explosion.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 25 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs
- ½ cup sour cream or buttermilk
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 cup diced fresh strawberries (or thawed and drained frozen)
- ½ cup well-drained crushed pineapple
Instructions
- Preheat your oven to 325°F (163°C) and grease a Bundt or loaf pan.
- Cream together the softened butter and granulated sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in vanilla extract and sour cream (or buttermilk) until smooth.
- In another bowl, whisk together flour and baking powder, then gradually add to the wet ingredients until just combined.
- Gently fold in diced strawberries and crushed pineapple.
- Pour the batter into the prepared pan and bake for 60–75 minutes or until a toothpick comes out clean.
- Allow to cool in the pan for 10–15 minutes before transferring to a wire rack.
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 300
- Sugar: 20g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg