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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.

Ingredients

Scale

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

Find it online: https://www.sanacooks.com/strawberry-pineapple-pound-cake-recipe/