Description
A moist and flavorful pound cake with the tropical sweetness of pineapple and the tartness of fresh strawberries, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1/2 teaspoon baking powder
- 1/2 cup milk
- 1 cup diced pineapple (fresh or canned, drained)
- 1 cup chopped fresh strawberries
- 1 tablespoon flour (for coating fruit)
Instructions
- Preheat the oven to 350°F (175°C) and grease a bundt or loaf pan.
- In a bowl, toss diced pineapple and chopped strawberries with 1 tablespoon of flour to prevent sinking.
- In a large mixing bowl, cream the butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- In another bowl, whisk together flour and baking powder.
- Gradually add dry ingredients to the butter mixture, alternating with milk, until combined.
- Gently fold in the prepared pineapple and strawberries.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely.
Notes
For extra flavor, add a pineapple glaze by mixing pineapple juice with powdered sugar and drizzling over the cooled cake.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Keywords: pound cake, pineapple, strawberry, dessert, baking