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Strawberry Pineapple Pound Cake is the best of both worlds—classic Southern-style richness with a bright, fruity twist. It’s buttery, moist, and packed with flavor in every slice. Whether you’re baking for a holiday table, a summer cookout, or just because you want something special with your coffee, this cake is reliable, beautiful, and guaranteed to disappear fast.
Strawberry Pineapple Pound Cake Recipe
Prep: 20 minutes
Bake: 60–70 minutes
Total: 1 hr 25–30 minutes
Yield: 12 slices
Ingredients
- 1 1/2 cups (3 sticks) unsalted butter, softened
- 2 1/2 cups granulated sugar
- 6 large eggs, room temperature
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup crushed pineapple, drained slightly
- 1 cup fresh strawberries, diced
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
For the Pineapple Glaze (Optional)
- 1 cup powdered sugar
- 2–3 tablespoons pineapple juice
- 1/2 teaspoon vanilla or pineapple extract (optional)
- Pinch of salt
- Strawberry slices, for garnish (optional)
Instructions
- Preheat oven to 325°F (163°C). Grease and flour a 10-inch Bundt pan (or two loaf pans).
- Cream butter and sugar until light and fluffy, about 4–5 minutes.
- Add eggs one at a time, mixing well after each addition. Mix in vanilla.
- In a bowl, whisk flour, baking powder, and salt.
- Add dry ingredients to the batter, alternating with sour cream, beginning and ending with dry ingredients. Mix just until combined.
- Gently fold in crushed pineapple and diced strawberries.
- Pour batter into prepared pan and smooth the top. Bake 60–70 minutes, or until a toothpick comes out clean (a few moist crumbs are fine).
- Cool in pan 15 minutes, then turn out onto a wire rack to cool completely.
- For glaze: whisk powdered sugar with pineapple juice (and extract if using) until smooth. Drizzle over cooled cake and garnish if desired.
Approx. Nutrition (per slice): 520 calories, 6g protein, 240mg sodium (estimates vary by brands and slice size).
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