Description
Indulge in the delightful flavors of Strawberry Pineapple Pound Cake, a moist and fruity dessert that’s perfect for summer gatherings or festive brunches. This cake combines the sweetness of ripe strawberries with the tangy essence of pineapple, creating a harmonious blend that captivates every palate. The vibrant colors and inviting aroma make it an eye-catching centerpiece at any event. Whether served warm with a dollop of whipped cream or paired with your favorite ice cream, this cake promises to be a hit, leaving your guests asking for more!
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 prepare a Bundt or loaf pan by greasing and flouring it.
- In a mixing bowl, cream the softened butter and granulated sugar until light and fluffy (about 3–5 minutes).
- Add eggs one at a time, beating well after each addition.
- Mix in vanilla extract and sour cream until smooth.
- In another bowl, whisk together flour and baking powder, then gradually incorporate into the wet mixture without overmixing.
- Gently fold in strawberries and crushed pineapple.
- Pour batter into the prepared pan and tap to remove air bubbles.
- Bake for 60–75 minutes until a toothpick inserted comes out clean.
- Cool in the pan for 10–15 minutes before transferring to a wire rack.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 22g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg