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Strawberry Pineapple Pound Cake: A Moist and Fruity Dessert Favorite

Strawberry Pineapple Pound Cake

Indulge in the delightful Strawberry Pineapple Pound Cake, a moist and fruity dessert that captures the essence of summer in every bite. This cake combines the sweetness of juicy strawberries with the tangy flavor of crushed pineapple, creating a refreshing treat perfect for gatherings or leisurely brunches. Easy to prepare and versatile enough for any occasion, this cake will impress your family and friends with its vibrant flavors and tender crumb. Serve it plain, topped with fresh whipped cream, or alongside a scoop of vanilla ice cream for an irresistible dessert experience.

  • Total Time: 1 hour 25 minutes
  • Yield: Approximately 12 servings 1x

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 4 large eggs
  • 1/2 cup sour cream or buttermilk
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1 cup diced fresh strawberries
  • 1/2 cup well-drained crushed pineapple

Instructions

  1. Preheat your oven to 325°F (163°C) and grease a Bundt or loaf pan.
  2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy (3-5 minutes).
  3. Add eggs one at a time, beating well after each addition.
  4. Mix in vanilla extract and sour cream until smooth.
  5. In another bowl, whisk together the flour and baking powder; gradually add to the wet mixture until just combined.
  6. Gently fold in diced strawberries and crushed pineapple using a spatula.
  7. Pour batter into the prepared pan, tapping gently to remove air bubbles.
  8. Bake for 60–75 minutes, checking for doneness with a toothpick.
  9. Let cool in the pan for 10–15 minutes before transferring to a wire rack.
  • Author: Emmeline
  • Prep Time: 20 minutes
  • Cook Time: 65 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (80g)
  • Calories: 290
  • Sugar: 22g
  • Sodium: 150mg
  • Fat: 15g
  • Saturated Fat: 9g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 36g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 70mg

Keywords: For added texture, consider folding in chopped nuts or coconut flakes. The cake can be stored in an airtight container for up to 5 days or frozen for up to 3 months.

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