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Strawberry Pineapple Pound Cake: A Juicy Twist on Tradition

Strawberry Pineapple Pound Cake
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A delicious twist on the classic pound cake, combining the sweetness of strawberries and pineapple for a delightful treat.

Ingredients

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  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 3 cups all-purpose flour
  • 1 cup crushed pineapple, drained
  • 1 cup diced strawberries
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
  2. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition.
  4. In another bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet mixture, alternating with the crushed pineapple and vanilla extract.
  6. Fold in the diced strawberries gently.
  7. Pour the batter into the prepared bundt pan, spreading it evenly.
  8. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
  9. Allow the cake to cool in the pan for about 15 minutes before inverting onto a wire rack to cool completely.

Notes

  • For added flavor, consider adding a dusting of powdered sugar on top before serving.
  • This cake pairs well with whipped cream or vanilla ice cream.

Nutrition

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