Strawberry Pineapple Pound Cake
This Strawberry Pineapple Pound Cake is buttery, moist, and bursting with real fruit. Crushed pineapple and sliced strawberries add brightness, while a sweet pineapple glaze finishes it off. Perfect for brunch, dessert, or gifting!
Ingredients
Cake:
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter room temperature
- 4 large eggs
- 1/2 cup sour cream
- 1/2 cup crushed pineapple drained
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups fresh strawberries sliced
Glaze:
- 1 cup powdered sugar
- 2 –3 tbsp pineapple juice or milk
- Optional: 1 tsp lemon juice
Instructions
- Preheat oven to 350°F (175°C); grease and flour a 9x5-inch loaf pan.
- Cream butter and sugar until light and fluffy (3–5 mins).
- Add eggs one at a time, mixing well. Stir in sour cream and vanilla.
- In another bowl, whisk flour, baking powder, and salt.
- Gradually add dry mix to wet ingredients; stir until just combined.
- Gently fold in pineapple and strawberries.
- Pour batter into pan and smooth top.
- Bake 60–70 minutes or until a toothpick comes out clean.
- Cool completely on wire rack.
- Whisk glaze ingredients; drizzle over cooled cake and serve.
Notes
- Use room temp butter and eggs for best texture.
- Pat strawberries dry and toss with flour to prevent sinking.
- Substitute Greek yogurt for sour cream if needed.
- Wrap tightly and freeze unglazed for up to 2 months.
- Add lemon zest or coconut flakes for a flavor twist.