Introduction
If you love fruity and moist pound cakes, this Pineapple Strawberry Pound Cake will become your new favorite! It’s a delicious combination of sweet pineapple and juicy strawberries, baked to perfection in a buttery, rich cake. Whether for a summer gathering or a cozy treat, this cake is sure to impress.
Why You’ll Love This Recipe
- Moist and flavorful – A perfect balance of pineapple, strawberries, and buttery pound cake.
- Easy to make – No fancy techniques required!
- Great for any occasion – Serve it at brunch, dessert, or afternoon tea.
- Tropical twist – A refreshing combination of fruit flavors.
Ingredients
For the Pound Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup sour cream
- ½ cup crushed pineapple, drained
- ½ cup diced fresh strawberries
- 1 teaspoon vanilla extract
- 1 teaspoon pineapple extract (optional)
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons pineapple juice
- 1 tablespoon strawberry puree
Instructions
1. Prepare the Batter
- Preheat oven to 350°F (175°C). Grease and flour a loaf or bundt pan.
- In a large mixing bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add dry ingredients to the butter mixture, alternating with sour cream.
- Fold in crushed pineapple, diced strawberries, vanilla extract, and pineapple extract.
2. Bake the Cake
- Pour the batter into the prepared pan.
- Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack.
3. Make the Glaze
- In a small bowl, mix powdered sugar, pineapple juice, and strawberry puree.
- Drizzle over the cooled cake.
4. Serve and Enjoy!
- Slice and serve warm or at room temperature.
- Garnish with extra strawberries or pineapple chunks if desired.
Tips for the Best Pound Cake
- Use fresh fruit for the best flavor.
- Don’t overmix to keep the cake light and tender.
- Drain pineapple well to avoid excess moisture.
- Let the cake cool completely before glazing for the best presentation.
Variations
- Coconut Twist – Add shredded coconut to the batter for extra tropical flavor.
- Chocolate Drizzle – Drizzle melted chocolate over the cake for a decadent touch.
- Lemon Zest – Add lemon zest for a citrusy contrast.
FAQs
1. Can I use frozen strawberries?
Yes! Just thaw and drain them before adding to the batter.
2. How do I store the cake?
Store in an airtight container at room temperature for up to 3 days or refrigerate for a week.
3. Can I freeze this cake?
Absolutely! Wrap slices in plastic wrap and freeze for up to 3 months.
Conclusion
This Pineapple Strawberry Pound Cake is a delicious and easy-to-make treat that’s bursting with fruity flavors. Whether for a special occasion or a simple dessert, this cake is sure to be a hit. Try it today and enjoy a tropical slice of heaven!
