Description
This Pineapple Strawberry Pound Cake is moist, buttery, and packed with tropical crushed pineapple and juicy fresh strawberries. Baked in a loaf or bundt pan, it's a vibrant, fruity dessert perfect for brunch, potlucks, or spring and summer gatherings. Simple ingredients, beautiful results—this cake is a crowd-pleaser!
Ingredients
- 1 cup butter (softened)
- 1½ cups sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1½ tsp baking powder
- 1 cup crushed pineapple with juice
- 1 cup fresh strawberries, sliced
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease a loaf or bundt pan thoroughly.
- In a large mixing bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Stir in vanilla extract and crushed pineapple with its juice.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add dry ingredients to the wet mixture, mixing until combined.
- Gently fold in sliced strawberries.
- Pour batter into prepared pan and smooth the top.
- Bake for 55–65 minutes, or until a toothpick comes out clean from the center.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Coat strawberries lightly in flour to prevent them from sinking.
- Use a bundt pan for a more decorative presentation.
- Add lemon zest for a citrusy brightness.
- A simple glaze or whipped cream topping adds extra indulgence.
- Great served chilled or at room temp.
