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Strawberry Pineapple Pound Cake

Strawberry Pineapple Pound Cake Recipe

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Indulge in the refreshing flavors of our Strawberry Pineapple Pound Cake, a delightful dessert that brings together the sweetness of strawberries and the tropical zing of pineapple. This moist cake is perfect for any gathering, be it a summer barbecue or a cozy family dinner. With its vibrant fruit layers and visually stunning presentation, it’s sure to impress your guests while satisfying your sweet tooth. Easy to prepare, this pound cake can be enjoyed on its own or dressed up with whipped cream or ice cream for an extra special treat. Experience a slice of sunshine with every bite!

Ingredients

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  • 3 cups all-purpose flour
  • 1 tsp baking powder
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1 cup sour cream
  • 1 cup crushed pineapple, drained
  • 1 ½ cups fresh strawberries, chopped
  • 1 tbsp flour (to toss strawberries)
  • 1 cup crushed pineapple (with juice)
  • 1 cup fresh strawberries, sliced
  • 2 tbsp sugar
  • 1 tbsp cornstarch (for thickening)
  • 1 cup powdered sugar
  • 23 tbsp pineapple juice
  • 1 tsp vanilla extract
  • Pinch of salt

Instructions

  1. Prepare the fruit layer by heating crushed pineapple, sliced strawberries, sugar, and cornstarch in a saucepan until thickened; set aside to cool.
  2. Preheat oven to 325°F (163°C) and grease your Bundt pan.
  3. In a mixing bowl, cream together butter and sugar until fluffy. Add eggs one at a time along with vanilla extract.
  4. In another bowl, combine flour, baking powder, and salt; gradually add to the butter mixture alternating with sour cream.
  5. Fold in drained pineapple and floured strawberries.
  6. Pour half of the batter into the pan, add half of the fruit mixture, then top with remaining batter and swirl in more fruit if desired.
  7. Bake for 70-80 minutes until a toothpick comes out clean. Cool in the pan for 15-20 minutes before transferring to a wire rack.

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