Strawberry Pineapple Pound Cake

This Strawberry Pineapple Pound Cake is a delightful twist on the classic pound cake, bursting with the sweet-tart flavors of fresh strawberries and juicy pineapple. Moist, tender, and perfectly balanced, this cake is perfect for breakfast, brunch, or dessert. Serve it plain or with a dollop of whipped cream for an extra touch of indulgence!

Ingredients

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup buttermilk
• 1 cup fresh strawberries, chopped (about ¾ cup after chopping)
• 1 cup crushed pineapple, drained (about ⅓ cup juice removed)
• 1 teaspoon vanilla extract

Directions

Step 1: Preheat and Prep

1. Preheat your oven to 350°F (175°C) . Grease and flour a 10-inch bundt pan, ensuring all surfaces are evenly coated to prevent sticking. Alternatively, use non-stick cooking spray with flour.

Step 2: Cream Butter and Sugar

1. In a large mixing bowl, cream the softened butter and granulated sugar together using a hand or stand mixer. Beat on medium speed until the mixture is light and fluffy, about 3–4 minutes . This step incorporates air into the batter, making the cake tender and moist.

Step 3: Add Eggs

1. Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed to ensure even mixing.

Step 4: Combine Dry Ingredients

1. In a separate medium bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures even distribution of the leavening agents and prevents clumping.

Step 5: Alternate Wet and Dry Ingredients

1. Gradually add the dry ingredients to the creamed mixture in three parts, alternating with the buttermilk in two parts. Begin and end with the dry ingredients. Mix on low speed just until combined—do not overmix, as this can make the cake dense.

Step 6: Fold in Fruits and Vanilla

1. Gently fold in the chopped strawberries, crushed pineapple (ensure it’s well-drained), and vanilla extract using a spatula. Stir until the fruits are evenly distributed throughout the batter.

Pro Tip: Pat the crushed pineapple with a paper towel to remove excess moisture before adding it to the batter. This helps prevent the cake from becoming too wet.

Step 7: Pour and Bake

1. Pour the batter into the prepared bundt pan and smooth the top with a spatula for even baking.
2. Bake in the preheated oven for 60–70 minutes , or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs.

Golden Perfection: If the top of the cake begins to brown too quickly, loosely cover it with aluminum foil halfway through baking.

Step 8: Cool and Serve

1. Allow the cake to cool in the pan for 10 minutes . Then, carefully invert it onto a wire rack to cool completely.
2. Slice and serve as-is or with a dollop of whipped cream, a drizzle of glaze, or a sprinkle of powdered sugar for added flair.

Tips for Success

• Fresh vs. Frozen Strawberries: Use fresh strawberries for the best texture. If using frozen, thaw and drain them thoroughly to avoid excess moisture in the batter.
• Pineapple Juice Hack: Save the drained pineapple juice to add to smoothies or cocktails—it’s delicious!
• Storage: Store the cooled cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
• Freezing: Wrap individual slices or the entire cake tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature before serving.

Why You’ll Love This Recipe

This Strawberry Pineapple Pound Cake is a showstopper—moist, flavorful, and packed with fruity goodness. The sweetness of strawberries pairs beautifully with the tropical tang of pineapple, while the buttery pound cake base provides a soft, melt-in-your-mouth texture. Whether you’re serving it for a special occasion or enjoying it as an everyday treat, this cake is sure to impress. Dive into a slice of this fruity, buttery delight and savor every bite!