Strawberry Pineapple Pound Cake
A forgiving and family-approved cake that combines strawberries and pineapple for a delightful dessert, perfect for busy weeknights.
Ingredients
Essentials
- 1 cup unsalted butter, softened Room temperature makes creaming faster.
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk Or substitute with 1 cup milk + 1 tbsp lemon juice or vinegar.
- 1 cup chopped fresh strawberries Hulled and roughly chopped.
- 1 cup chopped fresh pineapple Canned drained and patted dry works too.
Optional Add-ons
- 1/2 teaspoon lemon or orange zest For brightness.
- 1/2 teaspoon cinnamon For a warm note.
- 1 cup powdered sugar For optional glaze (1 cup powdered sugar + 2-3 tbsp milk).
- to taste toasted coconut flakes For sprinkling.
- 1/2 cup chopped nuts Like macadamia or walnuts, if desired.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and lightly flour a bundt pan or spray with nonstick spray.
Mixing
- In a large bowl, beat the softened butter with granulated sugar until light and fluffy (about 2-3 minutes).
- Beat in the eggs, one at a time, mixing just until combined after each addition. Stir in the vanilla.
- In another bowl, whisk together the flour, baking powder, and salt.
- Add the dry mix to the creamed butter in three parts, alternating with the buttermilk.
- Gently fold in the chopped strawberries and pineapple.
Baking
- Transfer the batter to the prepared bundt pan, smooth the top, and bake for 60-70 minutes.
- Start checking at 55 minutes. The cake is done when a toothpick comes out clean.
Cooling
- Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
Notes
Store wrapped tightly at room temperature for 2-3 days or refrigerate for up to 5 days. Can also freeze slices for up to 2 months.