Pineapple Strawberry Pound Cake
This Pineapple Strawberry Pound Cake is a fruity, buttery treat that brings together sweet strawberries and the tropical zing of pineapple in one irresistible dessert. Perfect for brunches, gatherings, or just a sunny kitchen moment!
Equipment
- Round Cake Pan
- Mixing bowls
- Hand or stand mixer
Ingredients
Cake Batter
- 1 cup unsalted butter softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 2 1/2 cups all-purpose flour or gluten-free flour blend
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup sour cream
- 1/4 cup pineapple juice
- 1 tsp vanilla extract
- 1 cup diced fresh pineapple or drained crushed pineapple
- 1 cup diced fresh strawberries
Instructions
- Preheat the oven to 350°F. Grease and flour a round cake pan or bundt pan.
- Cream the butter and sugar together until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together flour, baking powder, and salt.
- In another small bowl, mix sour cream, pineapple juice, and vanilla extract.
- Alternately add dry ingredients and sour cream mixture to the creamed butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in the diced pineapple and chopped strawberries.
- Pour the batter into the prepared pan and bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Optional: drizzle with glaze made from powdered sugar and pineapple juice.
Notes
This recipe works great with a gluten-free flour blend. Want extra fruitiness? Add a tablespoon of crushed pineapple to the batter. Store at room temp for 3 days or freeze slices individually for later!