Description
This Strawberry Pineapple Pound Cake is a moist and flavorful dessert combining the sweetness of fresh strawberries and tropical crushed pineapple in a tender, buttery pound cake. Perfect for spring or any occasion, this delicious bundt cake offers a delightful fruity twist on a classic treat.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
Dry Ingredients
- 2 cups granulated sugar
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon flour (to coat fruit)
Fruit
- 1 cup crushed pineapple, drained
- 1 cup chopped fresh strawberries
Optional
- Powdered sugar for dusting or glaze
Instructions
- Preheat and prepare the pan: Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt or tube pan to ensure the cake releases easily after baking.
- Cream butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy, taking about 3 to 5 minutes for proper aeration.
- Add eggs and vanilla: Incorporate the eggs one at a time into the creamed butter and sugar, beating well after each addition to maintain a smooth batter. Stir in the vanilla extract to enhance flavor.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures even distribution of leavening agents and seasoning throughout the cake.
- Mix dry ingredients with wet alternately: Add the flour mixture to the butter mixture alternately with sour cream, starting and finishing with the flour mixture. Mix gently and only until all ingredients are combined to avoid overmixing and a tough cake.
- Prepare and fold in fruit: Toss the chopped strawberries and drained crushed pineapple with 1 tablespoon of flour to prevent the fruit from sinking to the bottom during baking. Gently fold the coated fruit into the batter evenly.
- Pour and bake: Pour the batter into the prepared bundt pan and smooth the top with a spatula. Bake in the preheated oven for 65 to 75 minutes, or until a toothpick inserted in the center comes out clean, indicating doneness.
- Cool and finish: Allow the cake to cool in the pan for 15 minutes, then invert onto a wire rack to cool completely. Optionally, dust with powdered sugar or drizzle a simple glaze made from powdered sugar and pineapple juice before serving for extra sweetness and presentation.
Notes
- Ensure the crushed pineapple is well drained to avoid extra moisture that could affect the cake’s texture.
- Frozen strawberries can be used; thaw and drain them thoroughly before adding to the batter.
- A simple glaze made from powdered sugar and pineapple juice complements the tropical flavors and adds moisture.
