Pineapple Strawberry Pound Cake – A Tropical Twist on Classic Pound Cake
This Pineapple Strawberry Pound Cake is a fruity twist on the classic! Soft, buttery, and bursting with tropical flavors from juicy pineapple and fresh strawberries, it’s perfect for brunch, gatherings, or a sweet summer treat.
Ingredients
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 4 large eggs room temperature
- 2 cups all-purpose flour sifted
- 1½ tsp baking powder
- ½ tsp salt
- 1 cup crushed pineapple with juice
- 1 cup fresh strawberries chopped
- 1 tsp vanilla extract
- 1 cup sour cream or Greek yogurt
Instructions
- Preheat oven to 325°F (165°C). Grease and flour your pan.
- Cream butter and sugar until fluffy.
- Add eggs one at a time, then mix in vanilla.
- In a bowl, whisk flour, baking powder, and salt.
- Add dry mix alternately with sour cream, mixing gently.
- Fold in pineapple and strawberries.
- Pour into prepared pan and bake 60–70 minutes.
- Cool 10 minutes before removing. Drizzle glaze or dust with sugar.
Notes
- Pat fruit dry to avoid extra moisture.
- Use Greek yogurt for tang, sour cream for richness.
- For a festive look, decorate with fresh fruit before serving