Description
This pineapple strawberry pound cake is rich, buttery, and filled with crushed pineapple and fresh strawberries. Glazed and gorgeous—perfect for brunch or dessert.
Ingredients
1 cup unsalted butter (room temperature)
2 cups granulated sugar
4 eggs (room temperature)
2 cups all-purpose flour (sifted)
1½ tsp baking powder
½ 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
1. Preheat oven to 325°F (165°C) and grease and flour a bundt or loaf pan.
2. In a large bowl, beat butter and sugar until light and fluffy (3–5 minutes).
3. Beat in eggs one at a time, then add vanilla extract.
4. In another bowl, whisk flour, baking powder, and salt. Gradually add to wet ingredients.
5. Fold in crushed pineapple, chopped strawberries, and sour cream. Batter will be thick.
6. Pour batter into prepared pan, tap to remove air bubbles, and bake for 60–75 minutes. Tent with foil if browning too fast.
7. Cool in pan 15 minutes, then invert onto wire rack.
8. (Optional) Glaze with powdered sugar and pineapple juice when cool.
Notes
For a simple glaze, whisk 1 cup powdered sugar with 2–3 tbsp pineapple juice.
Store the cake wrapped at room temperature for 2 days or refrigerated for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 160mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg
Keywords: pineapple strawberry pound cake, fruity pound cake, summer dessert, bundt cake