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Homemade moist strawberry pineapple pound cake with glaze
TINSUF RECIPES

Strawberry Pineapple Pound Cake

A moist, buttery pound cake bursting with strawberries and pineapple, topped with a sweet glaze.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Course: cake
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • Ingredients:
  • 1 cup 2 sticks unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1 tsp almond extract optional
  • 3 cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 cup sour cream
  • 1 cup crushed pineapple drained
  • 1 ½ cups fresh strawberries sliced
  • Glaze: 1 cup powdered sugar 2–3 tbsp pineapple juice (or milk), ½ tsp vanilla extract

Equipment

  • Bundt or tube cake pan, electric mixer, mixing bowls, whisk, spatula.

Method
 

  1. Instructions:
  2. Preheat oven to 350°F (175°C). Grease and flour a Bundt pan.
  3. Cream butter and sugar until fluffy.
  4. Add eggs one at a time, then vanilla and almond extracts.
  5. Mix flour, baking powder, and salt in another bowl.
  6. Alternate adding dry ingredients and sour cream into batter.
  7. Fold in pineapple and strawberries gently.
  8. Pour into pan and bake 60–70 min.
  9. Cool, glaze, and serve.

Notes

Notes:
Use fresh strawberries for the best flavor.
You can replace sour cream with Greek yogurt for extra tang.