Introduction:
This Strawberry Pineapple Pound Cake is a luscious twist on the classic pound cake. Juicy strawberries and crushed pineapple add bursts of flavor and natural sweetness, while sour cream makes the crumb tender and moist. This cake is great on its own or served with whipped cream or a scoop of vanilla ice cream.
📝 Ingredients:
For the Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 2 ½ cups granulated sugar
- 6 large eggs, room temperature
- 3 cups all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
- 1 cup sour cream (or Greek yogurt)
- 1 tsp vanilla extract
- 1 cup crushed pineapple, well-drained
- 1 ½ cups fresh strawberries, chopped (or frozen and thawed, drained)
Optional Glaze:
- 1 cup powdered sugar
- 2–3 tbsp pineapple juice or milk
- ½ tsp vanilla extract
- Chopped strawberries or pineapple tidbits for garnish (optional)
🥣 Instructions:
Step 1: Prep the Ingredients
- Preheat your oven to 325°F (163°C).
- Grease and flour a 10-inch bundt pan or spray with baking spray.
- Make sure your pineapple is well-drained and strawberries are chopped and patted dry with a paper towel to avoid too much moisture.
Step 2: Cream Butter & Sugar
- In a large mixing bowl, beat the butter and sugar together with a hand mixer or stand mixer on medium speed until light and fluffy (about 3–5 minutes).
Step 3: Add Eggs
- Add the eggs one at a time, beating well after each addition.
Step 4: Combine Dry Ingredients
- In a separate bowl, whisk together the flour, baking powder, and salt.
Step 5: Mix Wet Ingredients
- In a small bowl, stir together the sour cream and vanilla extract.
Step 6: Combine All
- Gradually add the flour mixture to the creamed mixture, alternating with the sour cream mixture. Start and end with the flour.
- Mix just until combined — do not overmix.
- Gently fold in the crushed pineapple and chopped strawberries using a spatula.
Step 7: Bake
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 1 hour 10 minutes to 1 hour 20 minutes, or until a toothpick inserted comes out clean.
- Let the cake cool in the pan for 15–20 minutes, then invert onto a wire rack to cool completely.
🍍 Optional Glaze:
To Make the Glaze:
- Whisk together the powdered sugar, pineapple juice or milk, and vanilla extract until smooth.
- Drizzle over the cooled cake.
- Garnish with extra chopped fruit if desired.
✅ Tips & Notes:
- Make sure your fruit is well-drained to prevent a soggy cake.
- For extra flavor, try adding ½ tsp of coconut extract or a tablespoon of rum to the batter.
- This cake stores well at room temperature (covered) for 2–3 days or refrigerated for up to 5 days.