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Strawberry Pineapple Pound Cake

A rich and buttery pound cake loaded with crushed pineapple and fresh strawberries, perfect for summer gatherings or a cozy dessert at home.
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Servings: 12 slices
Course: Dessert, Snack
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 cup unsalted butter, softened to room temperature Use room temperature butter for best results.
  • 2.5 cups granulated sugar
  • 5 large eggs, at room temperature Ensure eggs are at room temperature.
  • 3 cups all-purpose flour Sifted if necessary.
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon salt
  • 1 cup crushed pineapple, well drained Drain thoroughly to avoid excess moisture.
  • 1 cup fresh strawberries, chopped into small pieces Pat dry after chopping.
  • 0.5 cup full-fat sour cream
  • 1 teaspoon pure vanilla extract
For the Optional Glaze
  • 1 cup powdered sugar
  • 2-3 tablespoons reserved pineapple juice Use reserved juice from the crushed pineapple.
  • 0.25 cup finely diced strawberries

Method
 

Preparation
  1. Pull your butter, eggs, and sour cream out of the fridge about 30-45 minutes before you start.
  2. Preheat your oven to 325 degrees F (165 degrees C).
  3. Drain your crushed pineapple very well using a fine mesh strainer.
  4. Grease your Bundt or tube pan thoroughly with butter or non-stick spray and dust with flour.
Mixing the Batter
  1. Cream the softened butter and granulated sugar in a stand mixer on medium speed for about 2 minutes until fluffy.
  2. Add the eggs one at a time, mixing well after each addition.
  3. Mix in the vanilla extract.
Combine Dry Ingredients
  1. In a separate bowl, whisk together the flour, baking powder, and salt.
  2. Gradually add the flour mixture and sour cream to the butter mixture, alternating between the two.
Add Fruits
  1. Gently fold in the drained crushed pineapple and chopped strawberries.
Baking
  1. Pour the batter into the prepared pan and smooth the top.
  2. Bake for 70 to 80 minutes without opening the oven door for the first hour.
  3. Check doneness with a toothpick at the 70-minute mark.
Cooling and Glazing
  1. Let the cake cool in the pan for 15-20 minutes before flipping it onto a wire rack.
  2. To make the glaze, whisk together the powdered sugar and reserved pineapple juice until smooth.
  3. Drizzle the glaze over the cooled cake and top with diced strawberries.

Notes

Store the cake covered at room temperature for up to 3 days, or refrigerate for up to 5 days. Variations include adding coconut or a cream cheese glaze.