Description

Indulge in the delightful flavors of our Strawberry Pineapple Pound Cake, a moist and fruity dessert favorite that’s perfect for summer gatherings or festive brunches. This cake combines the sweet essence of strawberries with the zesty tang of pineapple, creating a refreshingly vibrant treat. With its rich buttery texture and juicy fruit chunks, this pound cake is sure to impress your guests or become a family favorite. Easy to make and versatile in serving options, you can enjoy it alone or pair it with whipped cream, fresh fruit, or even ice cream for an extra special touch. Bake this delightful dessert and watch it disappear!

Ingredients

Scale

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
1/2 cup well-drained crushed pineapple

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Instructions

Preheat your oven to 325°F (163°C). Grease and flour a Bundt or loaf pan.
In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy, about 3–5 minutes.
Add the eggs one at a time, beating well after each addition.
Mix in the vanilla extract and sour cream (or buttermilk) until smooth.
In another bowl, whisk together the all-purpose flour and baking powder. Gradually fold into the wet ingredients until just combined.
Gently fold in the diced strawberries and crushed pineapple using a rubber spatula.
Pour batter into the prepared pan and tap gently to remove air bubbles.
Bake for 60–75 minutes, checking doneness with a toothpick.
Allow to cool in the pan for 10–15 minutes before transferring to a wire rack to cool completely.

Prep Time: 20 minutes
Cook Time: 60–75 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (80g)
Calories: 320
Sugar: 18g
Sodium: 150mg
Fat: 18g
Saturated Fat: 11g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 1g
Protein: 4g
Cholesterol: 85mg