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Pineapple Strawberry Pound Cake Recipe

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Pineapple Strawberry Pound Cake is a refreshing and fruity twist on the classic pound cake, featuring the sweetness of pineapple and strawberries. With a moist, fluffy texture and a simple glaze, this cake is perfect for spring and summer gatherings.

  • Author: Tina
  • Prep Time: 20 minutes
  • Cook Time: 60-70 minutes
  • Total Time: 1 hour 20-30 minutes
  • Yield: 10-12 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

For the Cake:

1 cup unsalted butter, softened

1 3/4 cups granulated sugar

4 large eggs

1 tsp pure vanilla extract

3 cups all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 cup crushed pineapple, drained (reserve juice for glaze)

1 cup diced fresh strawberries (plus extra for garnish)

1/2 cup buttermilk

For the Glaze:

1 cup powdered sugar

2–3 tbsp reserved pineapple juice (or milk, if needed)

Optional:

Fresh strawberry slices for garnish

Instructions

  1. Preheat your oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan or a 9×5-inch loaf pan.
  2. Drain the crushed pineapple and reserve the juice for the glaze. Pat the pineapple dry with a paper towel.
  3. In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
  4. Beat in the eggs one at a time, followed by the vanilla extract.
  5. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients, mixing until just combined.
  7. Fold in the drained crushed pineapple and diced strawberries gently.
  8. Pour the batter into the prepared pan and smooth the top. Bake for 60-70 minutes, or until a toothpick comes out clean.
  9. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  10. For the glaze, whisk together the powdered sugar and 2 tablespoons of reserved pineapple juice until smooth. Add more juice to reach desired consistency.
  11. Drizzle the glaze over the cooled cake and garnish with fresh strawberry slices.
  12. Serve as a dessert or snack with whipped cream or vanilla ice cream if desired.

Notes

  • Add shredded coconut or chopped macadamia nuts to the batter for a tropical twist.
  • Swap out the strawberries for raspberries, blueberries, or a mix of tropical fruits like mango and kiwi.
  • For a spiced version, add a pinch of ground cinnamon or nutmeg to the batter.
  • Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
  • Freeze the cake for up to 3 months. Wrap in plastic wrap and thaw at room temperature.

Nutrition

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