Description
This delightful Strawberry Pineapple Pound Cake combines the luscious flavors of fresh strawberries and juicy pineapple in a moist, tender crumb. Perfect for summer gatherings or a sweet treat any time, this classic American dessert is baked to golden perfection, topped with a light pineapple glaze, and garnished with fresh strawberries for an irresistible presentation.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon flour (for tossing with strawberries)
Wet Ingredients
- 1 cup unsalted butter (softened)
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
Fruit
- 1 cup crushed pineapple (drained)
- 1 cup chopped fresh strawberries (plus extra for garnish)
Optional Glaze
- 1 cup powdered sugar
- 2–3 tablespoons pineapple juice
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Grease and flour a 10-cup bundt pan or loaf pan to ensure the cake releases easily after baking.
- Cream Butter and Sugar: In a large bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy, about 3 to 4 minutes. This helps incorporate air for a tender texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each is well incorporated before adding the next. Stir in the vanilla extract for flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to distribute the leavening agents evenly.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, alternating with the sour cream. Start and end with the flour mixture to maintain the batter’s consistency.
- Add Pineapple: Stir in the drained crushed pineapple, distributing the fruit evenly throughout the batter.
- Prepare Strawberries and Fold In: Toss the chopped strawberries with one tablespoon of flour to prevent them from sinking. Gently fold the strawberries into the batter to avoid breaking them apart.
- Pour and Bake: Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 60 to 70 minutes or until a toothpick inserted in the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for 15 minutes. Then invert it onto a wire rack and cool completely to room temperature.
- Prepare Glaze (Optional): Whisk powdered sugar with pineapple juice until smooth. Drizzle the glaze over the cooled cake for extra sweetness and garnish with fresh strawberries if desired.
Notes
- Ensure the pineapple is well-drained to avoid a soggy cake texture.
- Frozen strawberries can be used but must be thawed and drained before folding into the batter.
- This cake remains moist for days and actually tastes even better the next day, making it great for advance preparation.
