Description
A moist and buttery pound cake with pineapple and strawberry flavors, perfect for brunches and desserts.
Ingredients
- 1 cup unsalted butter, at room temperature
- 2 cups granulated sugar
- 4 eggs, at room temperature
- 2 cups all-purpose flour, sifted
- 1 ½ tsp baking powder
- ½ tsp salt
- 1 cup crushed pineapple with juice
- 1 cup fresh strawberries, chopped
- 1 tsp vanilla extract
- 1 cup sour cream or Greek yogurt
Instructions
- Preheat your oven to 325°F (165°C). Grease and flour a bundt or loaf pan.
- In a large bowl, beat the butter and sugar together for 3–5 minutes until light and fluffy.
- Beat in the eggs one at a time, and then add the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the crushed pineapple, chopped strawberries, and sour cream. The batter will be thick.
- Pour the batter into your prepared pan and tap it on the counter to remove any air bubbles. Bake for 60–75 minutes. If it starts to brown too quickly, you can cover it with foil.
- Let the cake cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely. You can add a simple glaze made from powdered sugar and pineapple juice once it is cool.
Notes
- A simple glaze can be made from powdered sugar and pineapple juice.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American