Description
A moist and fluffy pound cake infused with strawberries and pineapple, perfect for any occasion.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs (room temperature)
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup sour cream
- ½ cup crushed pineapple (drained well)
- 1 teaspoon pineapple juice (from the can)
- 1 teaspoon vanilla extract
- 1½ cups fresh strawberries, diced
- Optional: 1 cup powdered sugar for glaze
- Optional: 2 tablespoons pineapple juice or milk for glaze
- Optional: ½ teaspoon vanilla extract for glaze
Instructions
- Prep your ingredients by washing and dicing the strawberries and draining the crushed pineapple.
- Cream the butter and sugar together in a large mixing bowl until light and fluffy.
- Beat in the eggs one at a time, then add the vanilla extract and pineapple juice.
- Whisk together the flour, baking powder, baking soda, and salt in a separate bowl.
- Gradually add the dry mixture to the creamed mixture, alternating with sour cream.
- Fold in the crushed pineapple and diced strawberries gently.
- Pour the batter into a greased loaf or bundt pan, smoothing the top.
- Bake at 350°F (175°C) for 65–75 minutes or until a toothpick comes out clean.
- Allow the cake to cool before glazing with a mixture made from powdered sugar, pineapple juice, and vanilla extract.
Notes
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to three days.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: pound cake, strawberry, pineapple, dessert, baking