Strawberry Pineapple Pound Cake: A Moist and Fruity Dessert Favorite
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1/2 cup sour cream or buttermilk
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 cup diced fresh strawberries (or thawed and drained frozen)
- 1/2 cup well-drained crushed pineapple
Instructions
- Preheat oven to 325°F (163°C). Grease and flour a Bundt or loaf pan.
- In a large bowl, cream together the butter and sugar until light and fluffy (about 3–5 minutes).
- Add eggs one at a time, beating well after each addition.
- Mix in the vanilla extract and sour cream (or buttermilk) until smooth.
- In a separate bowl, whisk together flour and baking powder. Gradually add to the wet ingredients, mixing just until combined.
- Gently fold in the strawberries and pineapple with a spatula, being careful not to overmix.
- Pour batter into the prepared pan. Tap on the counter to remove air bubbles.
- Bake for 60–75 minutes, or until a toothpick inserted comes out clean.
- Cool in pan for 10–15 minutes, then transfer to a wire rack to cool completely.