Pineapple Strawberry Pound Cake

Here’s a sweet and fruity Pineapple Strawberry Pound Cake recipe — moist, rich, and bursting with tropical and berry flavors. Perfect for spring and summer gatherings!

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Ingredients:

For the Cake:

• 1 cup (2 sticks) unsalted butter, softened

• 2 cups granulated sugar

• 4 large eggs

• 2 3/4 cups all-purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon salt

• 1/2 cup sour cream

• 1 teaspoon vanilla extract

• 1 cup diced fresh strawberries

• 3/4 cup crushed pineapple, well drained

For the Glaze (optional but recommended):

• 1 cup powdered sugar

• 2–3 tablespoons pineapple juice (reserved from the canned pineapple or fresh)

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Instructions:

Make the Cake:

1. Preheat oven to 325°F (163°C).
   Grease and flour a 9×5-inch loaf pan (or a bundt pan for a fancier look).

2. Cream butter and sugar:
   In a large bowl, beat the butter and sugar together until light and fluffy (about 3-4 minutes).

3. Add eggs:
   Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

4. Mix dry ingredients:
   In a separate bowl, whisk together the flour, baking powder, and salt.

5. Combine wet and dry:
   Add the dry ingredients to the wet ingredients alternately with the sour cream, beginning and ending with the flour mixture. Mix just until combined — don’t overmix!

6. Fold in fruit:
   Gently fold in the diced strawberries and drained crushed pineapple.

7. Bake:
   Pour the batter into the prepared pan and smooth the top.
   Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean. (If the top starts browning too quickly, loosely cover with foil halfway through baking.)

8. Cool:
   Let the cake cool in the pan for 10–15 minutes, then remove it and cool completely on a wire rack.

Make the Glaze (Optional):

1. In a small bowl, whisk the powdered sugar with 2 tablespoons of pineapple juice. Add more juice if needed to reach a pourable consistency.

2. Drizzle the glaze over the cooled cake.

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Tips:

• Fruit prep: Pat the strawberries and pineapple dry with paper towels to prevent excess moisture, which could make the cake soggy.

• Add-ins: A handful of shredded coconut mixed into the batter would complement the tropical flavors beautifully.

• Storage: Wrap tightly and store at room temperature for up to 2 days, or refrigerate for up to 5 days.

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Would you also like a version of this recipe made into mini pound cakes or muffins for easier serving?