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Strawberry Pineapple Pound Cake

Strawberry Pineapple Pound Cake
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Experience the delightful fusion of juicy strawberries and tangy pineapple in this moist, buttery Strawberry Pineapple Pound Cake. Perfect for any occasion, it’s a vibrant, flavorful treat with a tender crumb and simple pantry ingredients, customizable to your taste and dietary preferences.

Ingredients

Scale

Main Ingredients

  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 4 large eggs
  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 1 cup fresh strawberries, chopped
  • 1 cup crushed pineapple, well drained

Instructions

  1. Prepare Your Ingredients: Preheat your oven to 350°F (175°C). Soften the butter at room temperature and drain your crushed pineapple thoroughly to avoid excess moisture in the batter. Chop the strawberries into small, even pieces for consistent distribution throughout the cake.
  2. Cream Butter and Sugar: Using a stand mixer or hand mixer, beat the softened butter and granulated sugar together until pale, light, and fluffy—this aerates the batter ensuring a tender crumb.
  3. Add Eggs and Vanilla: Incorporate the eggs one at a time, beating well after each addition to maintain emulsion. Stir in the vanilla extract to enhance the cake’s aromatic profile.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and baking powder, making sure they’re well combined to ensure even rising.
  5. Mix Dry and Wet Ingredients: Gradually add the dry ingredients into your butter mixture, mixing carefully to avoid over-beating which can toughen the cake. Stop once just combined for the best texture.
  6. Fold in Fruits: Gently fold in the chopped strawberries and crushed pineapple, distributing them evenly but carefully to keep the batter light and airy.
  7. Bake the Cake: Pour the batter into a greased loaf pan or bundt pan and smooth the surface. Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean.
  8. Cool and Enjoy: Let the cake cool in the pan for 15 minutes before transferring to a wire rack to cool completely. This prevents it from breaking apart and enhances its final texture.

Notes

  • Use room temperature ingredients to ensure better mixing and a smoother batter.
  • Drain pineapple thoroughly to prevent sogginess from excess juice.
  • Fold fruits gently to keep the batter light and fluffy.
  • Check doneness starting at 50 minutes to avoid overbaking.
  • Allow the cake to cool briefly in the pan before removing to prevent crumbling.

Nutrition

Keywords: strawberry pineapple pound cake, fruit cake, tropical dessert, pound cake recipe, moist pound cake

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