Sweet Strawberry Pineapple Pound Cake
A delightful pound cake infused with the luscious flavors of fresh strawberries and juicy pineapple, perfect for summer celebrations.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Total Time: 90 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup butter, softened
- 2 cups sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, chopped
- 1 cup crushed pineapple, drained
Instructions
- Preheat the oven to 350°F (175°C) and grease and flour a bundt pan.
- Cream the softened butter and sugar together until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition.
- Whisk together the flour, baking soda, and salt in a separate bowl.
- Gradually add the flour mixture to the creamed mixture alternately with the sour cream, mixing until just combined.
- Stir in the vanilla extract, chopped strawberries, and crushed pineapple.
- Pour the batter into the prepared bundt pan, spreading evenly.
- Bake for 60-70 minutes, or until a toothpick inserted comes out clean. Cool in the pan for 10 minutes before inverting onto a wire rack.
Notes
Serve with whipped cream or vanilla ice cream for an extra treat. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 28g
- Sodium: 150mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 100mg