Strawberry Pineapple Pound Cake
Description:
Strawberry pineapple pound cake is a moist, buttery cake bursting with sweet strawberry flavor and tropical pineapple notes. Rich yet refreshing, this cake is perfect for spring gatherings, holidays, or anytime you want a colorful, fruity dessert.
Ingredients
Cake
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1½ cups unsalted butter, softened
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3 cups granulated sugar
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5 large eggs
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1 teaspoon vanilla extract
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½ teaspoon strawberry extract (optional)
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3 cups all-purpose flour
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½ teaspoon baking powder
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½ teaspoon salt
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¾ cup crushed pineapple, well drained
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1 cup finely chopped fresh strawberries
Optional Glaze
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1½ cups powdered sugar
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2–3 tablespoons pineapple or strawberry juice
Instructions
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Preheat oven to 325°F (165°C). Grease and flour a Bundt or tube pan.
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Cream butter and sugar until light and fluffy.
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Add eggs one at a time, mixing well after each addition.
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Stir in vanilla and strawberry extract if using.
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In a separate bowl, whisk flour, baking powder, and salt.
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Gradually add dry ingredients to the batter, mixing just until combined.
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Gently fold in drained crushed pineapple and chopped strawberries.
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Pour batter evenly into the prepared pan.
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Bake for 70–80 minutes, or until a toothpick inserted comes out clean.
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Cool cake in the pan for 15 minutes, then turn out onto a wire rack.
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If using glaze, whisk powdered sugar with juice and drizzle over the cooled cake.
Tips and Variations
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Toss strawberries in a little flour before folding in to prevent sinking.
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Use freeze-dried strawberries for a more intense flavor.
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Store tightly wrapped at room temperature for up to 3 days.