Pineapple Strawberry Pound Cake

Pound cake has been a beloved dessert for generations. Its simple, yet rich and buttery texture makes it the perfect treat for any occasion. However, when you add pineapple and strawberries, you take this traditional dessert to a whole new level. Combining the sweet and tangy flavors of these two tropical fruits with the classic pound cake batter creates a moist, flavorful cake that’s perfect for summer or any time of year.

For a more detailed guide on creating a rich and moist strawberry pound cake, check out this recipe on Life Love and Sugar. Additionally, you can explore this Pineapple and Strawberry Layer Cake for a layered, fruity dessert alternative.

In this article, we’ll break down everything you need to know to create the perfect pineapple strawberry pound cake, from ingredients to baking tips, variations, and FAQs. Whether you’re a seasoned baker or a beginner, this guide will make sure your cake turns out beautifully every time.

Why Pineapple Strawberry Pound Cake?

Pineapple strawberry pound cake combines two beloved fruits in a way that adds both texture and tropical flavor. The pineapple brings moisture and a hint of tang, while the strawberries provide sweetness with a slight tartness. The rich, buttery base of pound cake perfectly complements these fruits, resulting in a moist and decadent dessert that’s perfect for almost any occasion.

Some reasons to love this cake:

• Moist and flavorful: The pineapple adds natural moisture, while the strawberries contribute vibrant flavor.

• Perfect for special occasions: Whether it’s a holiday, a family gathering, or a casual get-together, this cake fits any occasion.

• Simple ingredients: Using common pantry items, this cake is easy to prepare and doesn’t require fancy ingredients.

What You’ll Need to Make Pineapple Strawberry Pound Cake

Before you start baking, gather all your ingredients. Let’s break them down to ensure you have everything you need.

Main Ingredients for the Cake

• Flour: All-purpose flour is essential for creating a sturdy yet soft crumb in the pound cake.

• Butter: Using unsalted butter allows you to control the saltiness of your cake. The butter is the foundation of the cake’s flavor, so make sure it’s at room temperature for easy mixing.

• Sugar: Granulated sugar gives the cake its sweetness and contributes to the golden, slightly crispy outer layer.

• Eggs: Eggs bind the ingredients together and provide richness and moisture.

• Baking powder: This helps the cake rise and creates a light texture.

Pineapple and Strawberry Ingredients

• Pineapple: For a juicy burst of flavor, use either fresh pineapple chunks or canned pineapple. Be sure to drain excess juice from canned pineapple to avoid making the batter too wet.

• Strawberries: Fresh strawberries are ideal for this cake, but if they’re out of season, frozen strawberries work as well (just make sure to thaw and drain them). Coating the fruit in a bit of flour helps prevent them from sinking to the bottom during baking.

For more ideas on creating a delicious pineapple-flavored cake, you can also check out this pineapple bundt cake recipe.

Step-by-Step Guide to Making Pineapple Strawberry Pound Cake

Let’s walk through each step to ensure your pineapple strawberry pound cake comes out perfectly.

Preparing the Fruits

Preparing your fruits is a crucial part of making this cake. Properly prepared pineapple and strawberries will ensure that they mix well into the batter and don’t release too much moisture.

• Dice the pineapple into small pieces. If you’re using fresh pineapple, make sure it’s ripe and sweet. If using canned pineapple, drain it well and pat it dry with a paper towel to remove excess liquid.

• Slice the strawberries into small chunks. If the strawberries are large, cut them in halves or quarters.

• Lightly dust the diced fruit with a tablespoon of flour. This will help prevent the fruit from sinking to the bottom of the cake as it bakes.

Preparing the Cake Batter

Creating the cake batter involves three main stages: creaming, adding dry ingredients, and incorporating the fruit. Here’s how you do it.

1. Cream the butter and sugar:
   Start by creaming the unsalted butter and granulated sugar together. This process aerates the butter, ensuring your cake has a light and tender texture. Beat the butter and sugar together until the mixture becomes light and fluffy.

2. Add the eggs:
   Add the eggs one at a time, making sure each one is fully incorporated before adding the next. The eggs add moisture and help bind the ingredients together.

3. Alternate adding dry and wet ingredients:
   Start by adding a portion of the dry ingredients (flour and baking powder) followed by the wet ingredients (milk). Continue alternating until all ingredients are mixed in. This method helps prevent overmixing, which can make the cake dense.

4. Fold in the fruit:
   Gently fold the pineapple and strawberries into the batter. Be careful not to overmix; you want the fruit to remain intact for texture and flavor.

Baking the Cake

With your batter ready, it’s time to bake the cake!

1. Preheat the oven:
   Preheat your oven to 350°F (175°C), which is the ideal temperature for baking pound cakes. Make sure the oven is fully preheated before placing the cake inside.

2. Prepare your baking pan:
   Grease a bundt pan or loaf pan with butter or cooking spray. You can also lightly flour the pan to ensure the cake comes out easily once baked.

3. Pour the batter into the pan:
   Transfer the cake batter into the prepared pan, smoothing the top with a spatula.

4. Bake:
   Place the cake in the oven and bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. If you’re using a bundt pan, it may take slightly longer.

Cooling and Serving

Once the cake is baked, let it cool in the pan for about 10-15 minutes before removing it. This helps the cake set and reduces the risk of breaking. After it cools a bit, transfer the cake to a wire rack to cool completely.

Delicious Variations for Pineapple Strawberry Pound Cake

If you want to elevate your pineapple strawberry pound cake even further, consider these variations.

Glazes and Toppings

Adding a glaze or topping can enhance the fruity flavor of the cake. Here are some ideas:

• Pineapple Glaze: Mix pineapple juice with powdered sugar to create a sweet, tropical glaze. Drizzle it over the cooled cake for added flavor and shine.

• Strawberry Compote: Cook fresh strawberries with sugar and a bit of lemon juice to make a sweet compote that pairs perfectly with the cake.

Alternative Baking Methods

Want to switch things up? Try these alternative baking methods:

• Bundt Pan vs. Loaf Pan: A bundt pan creates a beautifully shaped cake with a crisp, golden exterior, while a loaf pan gives a more traditional look.

• Mini Pound Cakes: For smaller portions, use mini loaf pans. Bake for 25-30 minutes, and you’ll have cute, individual servings of pineapple strawberry pound cake.

Serving and Pairing Ideas

This cake is as versatile as it is delicious. You can serve it for almost any occasion.

• Afternoon Tea: Pair with iced tea or lemonade for a light, refreshing treat.

• Family Gatherings: The moist texture and tropical flavor make it an ideal choice for family get-togethers.

• Barbecues: Serve with a scoop of vanilla ice cream or whipped cream for a delicious, sweet ending to a savory barbecue.

Storage and Shelf Life

Short-Term Storage

• Store your pineapple strawberry pound cake at room temperature in an airtight container for up to 3 days.

• If you prefer it cold, refrigerate the cake, and it will last for up to 1 week.

Long-Term Storage

• Freeze individual slices of the cake wrapped in plastic wrap and foil for up to 3 months.

• Thaw in the refrigerator overnight or at room temperature for a few hours.

Frequently Asked Questions

1. Can I use frozen fruit instead of fresh?

Yes! If you use frozen pineapple and strawberries, make sure to thaw them and drain any excess moisture to prevent the cake from becoming soggy.

2. How do I prevent the fruit from sinking to the bottom of the cake?

Coating the diced fruit in flour before adding it to the batter helps to prevent it from sinking during baking.

3. Can I make this cake gluten-free?

Absolutely! Use a gluten-free all-purpose flour blend to replace the regular flour, and double-check that your baking powder is gluten-free as well.

4. What’s the best way to store leftovers?

Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate it for a longer shelf life.

Conclusion

Pineapple strawberry pound cake is the ultimate summer dessert. With its moist texture, tropical flavors, and versatility, it’s perfect for any occasion. Whether you enjoy it plain, with a glaze, or topped with fresh cream, it’s sure to delight anyone who tastes it. Follow the steps above to create a cake that’s both simple and impressive.

Pineapple Strawberry Pound Cake

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• Author: iyma hernandes
• Total Time: 1 hour 15 minutes
• Yield: 10 servings 1x
• Diet: Vegetarian

Print Recipe

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Description

A moist and flavorful pound cake with the tropical sweetness of pineapple and the tartness of fresh strawberries, perfect for any occasion.

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Ingredients

Scale 1x2x3x

• 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)

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Instructions

1. Preheat the oven to 350°F (175°C) and grease a bundt or loaf pan.
2. In a bowl, toss diced pineapple and chopped strawberries with 1 tablespoon of flour to prevent sinking.
3. In a large mixing bowl, cream the butter and sugar until light and fluffy.
4. Add eggs one at a time, mixing well after each addition.
5. In another bowl, whisk together flour and baking powder.
6. Gradually add dry ingredients to the butter mixture, alternating with milk, until combined.
7. Gently fold in the prepared pineapple and strawberries.
8. Pour the batter into the prepared pan and smooth the top.
9. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
10. 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