Strawberry Pineapple Pound Cake Recipe

Introduction

This Strawberry Pineapple Pound Cake is a delightful twist on a classic dessert, combining the sweet tang of pineapple with fresh strawberries baked right into the cake. Moist and flavorful, it’s perfect for gatherings or a special treat any time of year.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 3 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• 1 cup crushed pineapple, drained
• 1 tsp vanilla extract
• 1½ cups sliced strawberries

For the glaze:

• 1 cup powdered sugar
• 2 tbsp pineapple juice
• ½ tsp vanilla extract

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour a bundt pan thoroughly to prevent sticking.
2. Step 2: Arrange the sliced strawberries evenly on the bottom of the prepared pan.
3. Step 3: In a large bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy. Beat in the eggs one at a time, making sure each is fully incorporated before adding the next.
4. Step 4: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
5. Step 5: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Fold in the drained crushed pineapple and vanilla extract until the batter is smooth.
6. Step 6: Pour the batter over the layer of strawberries in the bundt pan, spreading it evenly. Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.
7. Step 7: Let the cake cool in the pan for 15 minutes. Then carefully invert it onto a serving plate.
8. Step 8: To make the glaze, whisk together the powdered sugar, pineapple juice, and vanilla extract until smooth. Drizzle the glaze over the cooled cake before serving.

Tips & Variations

• Use fresh, ripe strawberries for the best flavor or try frozen sliced strawberries that have been thawed and drained.
• For extra moisture, fold in a little sour cream or Greek yogurt into the batter.
• Swap out pineapple juice in the glaze with lemon juice for a zesty twist.
• Make mini pound cakes in muffin tins for individual servings, reducing baking time to about 25-30 minutes.

Storage

Store the pound cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Before serving, warm slices slightly to enhance softness. The glaze may firm up when chilled but will soften as the cake comes to room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pineapple instead of canned crushed pineapple?

Yes, fresh pineapple can be used. Make sure to finely crush or puree it and drain well to avoid adding extra moisture that could affect the cake’s texture.

How do I know when the cake is fully baked?

Insert a toothpick or cake tester into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is done. If batter sticks to the toothpick, bake for a few more minutes and test again.

Strawberry Pineapple Pound Cake Recipe

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★★★★★

4.7 from 136 reviews

This Strawberry Pineapple Pound Cake is a moist and flavorful dessert featuring a buttery pound cake base infused with crushed pineapple and vanilla, layered with fresh strawberries at the bottom, and topped with a tangy pineapple glaze. Perfect for a summery treat or special occasion, this pound cake combines tropical fruit flavors with classic baking techniques for a deliciously tender slice every time.

• Author: Sana
• Prep Time: 20 minutes
• Cook Time: 65 minutes
• Total Time: 1 hour 25 minutes
• Yield: 12 servings 1x
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cake

• 1 cup (2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 3 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• 1 cup crushed pineapple, drained
• 1 tsp vanilla extract
• 1½ cups sliced strawberries

Glaze

• 1 cup powdered sugar
• 2 tbsp pineapple juice
• ½ tsp vanilla extract

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a bundt pan thoroughly to prevent sticking and ensure easy cake release.
2. Arrange Strawberries: Evenly distribute the sliced strawberries along the bottom of the prepared bundt pan. These will create a sweet, fruity base for the pound cake.
3. Cream Butter and Sugar: In a large mixing bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer until the mixture is light and fluffy, which helps create a tender texture.
4. Add Eggs: Add the eggs one at a time to the butter-sugar mixture, beating well after each addition to ensure full incorporation and a smooth batter.
5. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to distribute the leavening agent and seasoning evenly.
6. Combine Wet and Dry Mixtures: Gradually add the dry ingredients into the wet mixture, mixing gently to avoid overworking the batter which might make the cake tough. Then fold in the drained crushed pineapple and vanilla extract until the batter is smooth and well combined.
7. Pour Batter and Bake: Pour the batter carefully over the arranged strawberries in the bundt pan. Place the pan in the preheated oven and bake for 60 to 70 minutes. Use a toothpick or cake tester inserted in the center to check doneness; it should come out clean when the cake is fully baked.
8. Cool the Cake: Remove the cake from the oven and let it cool in the pan for about 15 minutes. Then invert the bundt pan onto a serving plate to release the cake and let it cool completely before glazing.
9. Prepare Glaze: In a small bowl, whisk together powdered sugar, pineapple juice, and vanilla extract until smooth and pourable.
10. Glaze the Cake: Drizzle the prepared glaze over the cooled pound cake to add sweetness and enhance the tropical flavor.

Notes

• Make sure the pineapple is well-drained to prevent excess moisture in the batter.
• Use room temperature butter and eggs for better mixing and texture.
• If you prefer, fresh strawberries can be macerated with a little sugar to enhance their sweetness before placing them in the pan.
• To avoid sticking, ensure your bundt pan is properly greased and floured or use a non-stick spray with flour.
• This cake can be stored covered at room temperature for up to 3 days or refrigerated for up to a week.
• For a more intense pineapple flavor, add a teaspoon of pineapple extract to the batter or glaze.

Keywords: Strawberry pound cake, Pineapple pound cake, Bundt cake, Tropical dessert, Fruit pound cake, Summer cake, Vanilla pound cake, Glazed cake, Moist pound cake