Description
This Tropical Strawberry Pineapple Pound Cake combines a rich buttery pound cake with sweet strawberries and juicy crushed pineapple. Finished with an optional pineapple glaze, it is a moist, fruity dessert perfect for spring, summer gatherings, brunch, birthdays, and potlucks.
Ingredients
For the Pound Cake:
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup sour cream
1 cup crushed pineapple, well drained
1 cup fresh strawberries, finely chopped
For the Optional Glaze:
1 cup powdered sugar
2–3 tablespoons pineapple juice or milk
1/2 teaspoon vanilla extract
Instructions
1. Preheat the oven to 350°F (175°C). Generously grease and flour a 10-inch Bundt pan.
2. Beat the softened butter and granulated sugar for 3–4 minutes, until light and fluffy.
3. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Add one-third of the flour mixture to the butter mixture and mix on low speed. Add half of the sour cream. Continue alternating the flour mixture and sour cream until just combined.
6. Gently fold in the well-drained crushed pineapple and chopped strawberries.
7. Transfer the batter to the prepared Bundt pan and spread the top evenly.
8. Bake for 60–70 minutes, or until a toothpick inserted into the thickest part comes out clean or with a few moist crumbs.
9. Cool the cake in the pan for 15–20 minutes, then carefully invert it onto a wire rack and cool completely.
10. For the glaze, whisk together powdered sugar, pineapple juice or milk, and vanilla until smooth and pourable.
11. Drizzle the glaze over the completely cooled cake. Let it set briefly, then slice and serve.
Notes
Drain the pineapple thoroughly and pat the strawberries dry before adding them to the batter.
Do not overmix once the flour has been incorporated.
Store the cake covered at room temperature for up to 2 days or refrigerate for up to 5 days.
The unglazed cake can be frozen for up to 3 months.
Nutritional information is approximate and may vary depending on ingredients and brands.
- Prep Time: 20 minutes
- Cook Time: 60–70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 430 kcal
- Sugar: 35 g
- Sodium: 180 mg
- Fat: 20 g
- Saturated Fat: 11 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 105 mg