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–+ servings
Slice of Strawberry Pineapple Pound Cake on a plate with fresh strawberries and pineapples

Strawberry Pineapple Pound Cake

A moist and flavorful cake that combines the sweetness of strawberries and the tropical taste of pineapple, perfect for any summer gathering.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 12 slices
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Cake Ingredients
  • 2 cups all-purpose flour
  • 1 cup unsalted butter, softened Make sure it's at room temperature
  • 1.5 cups granulated sugar
  • 4 large eggs
  • 0.5 cup sour cream or buttermilk Greek yogurt is a good substitute
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1 cup diced fresh strawberries Fresh strawberries preferred but frozen can be used
  • 0.5 cup well-drained crushed pineapple

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C). Grease and flour a Bundt or loaf pan.
  2. In a large bowl, cream together the butter and sugar until light and fluffy, about 3 to 5 minutes.
  3. Add the eggs one at a time, beating well after each addition.
  4. Mix in the vanilla extract and sour cream or buttermilk until smooth.
  5. In a separate bowl, whisk together the flour and baking powder.
  6. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
  7. Gently fold in the diced strawberries and crushed pineapple with a spatula, being careful not to overmix.
Baking
  1. Pour the batter into the prepared pan and tap on the countertop to remove air bubbles.
  2. Bake for 60 to 75 minutes or until a toothpick inserted comes out clean.

Nutrition

Serving: 1Calories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 11gSodium: 180mgFiber: 1gSugar: 23g

Notes

For best results, let the cake cool completely in the pan for about 10 minutes before transferring it to a wire rack. Serving with whipped cream or vanilla ice cream enhances the experience.

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