Pineapple Strawberry Pound Cake
Sweet, fruity, and oh-so-satisfying, this Pineapple Strawberry Pound Cake is a vibrant twist on a classic dessert. It’s rich, buttery, packed with juicy strawberries and tropical pineapple—perfect for brunch, picnics, or any sweet craving. Easy for beginners, impressive for guests!
Equipment
- Bundt Pan or Loaf Pan
- Mixing Bowls
- Electric Mixer
- Whisk
Ingredients
Cake Batter
- 1 cup unsalted butter room temperature
- 2 cups granulated sugar
- 4 eggs room temperature
- 2 cups all-purpose flour sifted
- 1.5 tsp baking powder
- 0.5 tsp salt
- 1 cup crushed pineapple with juice
- 1 cup fresh strawberries chopped
- 1 tsp vanilla extract
- 1 cup sour cream or Greek yogurt
Instructions
- Preheat oven to 325°F (165°C) and grease and flour a bundt or loaf pan.
- In a large bowl, beat butter and sugar until light and fluffy (3–5 minutes).
- Beat in eggs one at a time, then add vanilla extract.
- In another bowl, whisk flour, baking powder, and salt. Gradually add to wet ingredients.
- Fold in crushed pineapple, chopped strawberries, and sour cream. Batter will be thick.
- Pour batter into prepared pan, tap to remove air bubbles, and bake for 60–75 minutes. Tent with foil if browning too fast.
- Cool in pan 15 minutes, then invert onto wire rack. Optionally, glaze with powdered sugar and pineapple juice.
Notes
Use fresh strawberries, don’t overmix the batter, and add lemon zest for extra brightness. Store at room temperature for 4 days or freeze for up to 2 months.