Strawberry Pineapple Pound Cake Recipe

Strawberry Pineapple Pound Cake Recipe is a delightful twist on the classic pound cake that combines the sweetness of fresh strawberries with the tropical flavor of pineapple. This cake is perfect for any occasion, whether it’s a summer barbecue, birthday celebration, or simply a cozy afternoon treat. Its moist texture and vibrant flavors make it a standout dessert that everyone will love.

Why You’ll Love This Recipe

• Delicious Flavor Combination: The pairing of strawberries and pineapple creates a refreshing taste that’s both sweet and tangy.
• Easy to Make: With straightforward steps, even novice bakers can whip up this impressive cake without a fuss.
• Versatile for Any Occasion: Ideal for gatherings, potlucks, or just as an everyday dessert to enjoy with family.
• Moist and Tender Texture: Thanks to the addition of sour cream and fruit, this cake remains moist and tender long after baking.
• Beautiful Presentation: The layers of fruit and the glaze make it visually stunning, making it perfect for impressing guests.

Tools and Preparation

Before diving into the recipe, gather your tools to ensure a smooth baking experience.

Essential Tools and Equipment

• Bundt or tube pan
• Mixing bowls
• Measuring cups and spoons
• Whisk
• Rubber spatula
• Small saucepan

Importance of Each Tool

• Bundt or tube pan: Provides even baking and allows for beautiful presentation with its unique shape.
• Mixing bowls: Essential for combining ingredients effectively without spills.
• Whisk: Helps achieve a light and fluffy batter by incorporating air into the mixture.

Ingredients

For the Cake:

• 3 cups all-purpose flour
• 1 tsp baking powder
• 1 cup (2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 tsp almond extract (optional)
• 1 tsp salt
• 1 cup sour cream
• 1 cup crushed pineapple (drained slightly)
• 1 ½ cups fresh strawberries, chopped
• 1 tbsp flour (to toss strawberries prevents sinking)

For the Pineapple-Strawberry Layer (Topping/Swirl):

• ½ cup crushed pineapple (with juice)
• 1 cup fresh strawberries, sliced
• 2 tbsp sugar
• 1 tbsp cornstarch (for thickening)

For the Glaze:

• 1 cup powdered sugar
• 2-3 tbsp pineapple juice or milk
• 1 tsp vanilla extract
• Pinch of salt

How to Make Strawberry Pineapple Pound Cake Recipe

Step 1: Prepare the Fruit Layer

In a small saucepan, combine:
1. Crushed pineapple
2. Sliced strawberries
3. Sugar
4. Cornstarch

Heat over medium heat until thickened and bubbling (about 5-7 minutes). Set aside to cool.

Step 2: Make the Cake Batter

1. Preheat your oven to 325F (163C). Grease and flour your Bundt or tube pan.
2. In a mixing bowl, cream together the butter and sugar until light and fluffy (about 4-5 minutes).
3. Add eggs one at a time, mixing well after each addition.
4. Stir in vanilla and almond extracts.
5. In another bowl, whisk together flour, baking powder, and salt.
6. Gradually add dry ingredients to the butter mixture while alternating with sour cream.
7. Gently fold in drained crushed pineapple and floured chopped strawberries.

Step 3: Assemble the Cake

1. Spoon half of the batter into the prepared pan.
2. Add half of the pineapple-strawberry compote on top.
3. Spoon remaining batter over this layer; swirl in more fruit if desired.

Step 4: Bake

Bake for 70-80 minutes or until a toothpick inserted comes out clean. Cool in the pan for 15-20 minutes before turning it out onto a wire rack.

Step 5: Make the Glaze

Mix together powdered sugar, pineapple juice (or milk), vanilla extract, and salt until smooth and pourable. Drizzle over cooled cake before serving.

How to Serve Strawberry Pineapple Pound Cake Recipe

Strawberry Pineapple Pound Cake is a delightful dessert that can be enjoyed in various ways. Here are some serving suggestions to enhance your experience and impress your guests.

With Fresh Whipped Cream

• A dollop of freshly whipped cream adds a light and airy texture, balancing the dense cake.

Served with Vanilla Ice Cream

• Pairing this cake with creamy vanilla ice cream creates a delicious contrast, especially when served warm.

Garnished with Mint Leaves

• Fresh mint leaves not only add a pop of color but also provide a refreshing flavor that complements the fruity notes of the cake.

Drizzled with Extra Glaze

• For those who love sweetness, an extra drizzle of glaze on top enhances the cake’s flavor and makes it visually appealing.

Accompanied by Fresh Fruit

• Serve slices alongside fresh strawberries or pineapple for an extra burst of flavor and a beautiful presentation.

As Part of a Dessert Platter

• Include the pound cake on a dessert platter with other treats like cookies or brownies for a delightful variety at gatherings.

How to Perfect Strawberry Pineapple Pound Cake Recipe

To achieve the best results with your Strawberry Pineapple Pound Cake, keep these tips in mind.

• Use Room Temperature Ingredients: Ensure that butter, eggs, and sour cream are at room temperature for better emulsification and texture.
• Measure Flour Accurately: Use the spoon-and-level method to measure flour accurately; too much flour can lead to a dry cake.
• Don’t Overmix: Mix just until combined when adding dry ingredients to avoid toughening the cake.
• Cool Properly: Allow the cake to cool in the pan before transferring it to a wire rack; this helps maintain its structure.
• Adjust Baking Time: Ovens may vary; check for doneness a few minutes early by inserting a toothpick into the center of the cake.

Best Side Dishes for Strawberry Pineapple Pound Cake Recipe

Pairing side dishes with your Strawberry Pineapple Pound Cake can elevate your meal. Here are some fantastic options that complement this dessert beautifully.

1. Coconut Macaroons – Chewy and sweet coconut treats that bring tropical flavors to your table.
2. Fruit Salad – A mix of seasonal fruits adds freshness and balances the richness of the pound cake.
3. Chocolate Fondue – Melted chocolate invites guests to dip pieces of cake or fruit, making for an interactive dessert experience.
4. Lemon Sorbet – This tangy frozen dessert refreshes the palate after enjoying rich flavors from the pound cake.
5. Caramel Sauce – A drizzle of warm caramel sauce enhances the sweetness and adds luxurious texture.
6. Cheese Platter – A selection of mild cheeses, such as brie or goat cheese, pairs well with sweet desserts like this pound cake.

Common Mistakes to Avoid

When making the Strawberry Pineapple Pound Cake, it’s important to avoid common pitfalls that can affect your final result.

• Using cold ingredients: Always ensure your butter and eggs are at room temperature. This helps create a smoother batter and a fluffier cake.
• Overmixing the batter: Mix just until combined after adding the dry ingredients. Overmixing can lead to a dense cake texture.
• Not measuring accurately: Use proper measuring cups for dry and wet ingredients. Accurate measurements are crucial for achieving the right consistency.
• Skipping the flour toss: Tossing strawberries in flour before adding them to the batter prevents them from sinking. This step is essential for maintaining an even distribution throughout the cake.
• Ignoring baking time: Every oven is different, so start checking for doneness a few minutes early. A toothpick should come out clean when inserted into the center of the cake.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftover cake in an airtight container.
• It will keep well in the refrigerator for up to 5 days.

Freezing Strawberry Pineapple Pound Cake Recipe

• Wrap the cooled cake tightly in plastic wrap, then aluminum foil.
• It can be frozen for up to 3 months.

Reheating Strawberry Pineapple Pound Cake Recipe

• Oven: Preheat to 350°F (175°C) and warm for about 10-15 minutes.
• Microwave: Heat individual slices on medium power for about 15-30 seconds.
• Stovetop: Use a covered skillet over low heat, adding a drop of water underneath to steam while warming.

Frequently Asked Questions

Here are some common questions about making the Strawberry Pineapple Pound Cake.

Can I use other fruits in this Strawberry Pineapple Pound Cake Recipe?

Yes! You can substitute other fruits like blueberries or peaches. Just adjust the amount based on sweetness and moisture content.

How should I store my Strawberry Pineapple Pound Cake?

Store it in an airtight container in the fridge or freeze it for longer storage as detailed above.

What can I use instead of sour cream?

Greek yogurt is a great alternative that maintains moisture and adds a tangy flavor similar to sour cream.

How long does it take to bake this cake?

The baking time is typically between 70-80 minutes. Always check with a toothpick for doneness!

Final Thoughts

This Strawberry Pineapple Pound Cake is not only delicious but also versatile. You can customize it by adding nuts or different fruits according to your taste. We encourage you to try this delightful recipe and enjoy its sweet, fruity flavors!

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Strawberry Pineapple Pound Cake

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Indulge in the delightful flavors of our Strawberry Pineapple Pound Cake Recipe, a refreshing twist on the classic dessert. This moist and tender cake combines the sweetness of fresh strawberries and the tropical zing of pineapple, making it perfect for summer gatherings, birthday celebrations, or a cozy afternoon treat. With its vibrant colors and beautiful presentation, this cake will surely impress your guests while satisfying their sweet cravings.

• Total Time: 1 hour 35 minutes
• Yield: Approximately 12 servings 1x

Ingredients

Scale 1x2x3x

• 3 cups all-purpose flour
• 1 tsp baking powder
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 tsp almond extract (optional)
• 1 tsp salt
• 1 cup sour cream
• 1 cup crushed pineapple (drained slightly)
• 1 ½ cups fresh strawberries, chopped
• 1 tbsp flour (to toss strawberries prevents sinking)
• ½ cup crushed pineapple (with juice)
• 1 cup fresh strawberries, sliced
• 2 tbsp sugar
• 1 tbsp cornstarch (for thickening)
• 1 cup powdered sugar
• 2–3 tbsp pineapple juice or milk
• 1 tsp vanilla extract
• Pinch of salt

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Instructions

1. Prepare the fruit layer by heating crushed pineapple, sliced strawberries, sugar, and cornstarch in a small saucepan until thickened. Set aside to cool.
2. Preheat your oven to 325°F (163°C). Grease and flour your Bundt or tube pan.
3. In a mixing bowl, cream together softened butter and sugar until fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
4. In another bowl, whisk together flour and salt. Gradually add to the butter mixture alternating with sour cream. Fold in drained crushed pineapple and floured chopped strawberries.
5. Assemble the cake by layering half of the batter in the pan, adding half of the fruit mixture on top, then spooning in the remaining batter and swirling in more fruit if desired.
6. Bake for 70-80 minutes or until a toothpick inserted comes out clean. Cool before glazing.

• Author: Diary
• Prep Time: 20 minutes
• Cook Time: 75 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (90g)
• Calories: 350
• Sugar: 30g
• Sodium: 200mg
• Fat: 15g
• Saturated Fat: 9g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 70mg