Strawberry Pineapple Pound Cake
Ingredients:
3 cups all-purpose flour
2 cups granulated sugar
1 cup butter, softened
4 large eggs
1/2 cup sour cream
1 cup crushed pineapple, drained
1 cup strawberries, chopped
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon salt
Instructions:
Preheat the oven:
Preheat your oven to 325°F (160°C). Grease and flour a bundt pan or loaf pan.
Cream butter and sugar:
In a large mixing bowl, beat the softened butter and sugar together until light and fluffy (about 3–5 minutes).
Add eggs:
Add the eggs one at a time, mixing well after each addition.
Mix in wet ingredients:
Stir in the sour cream and vanilla extract until smooth.
Combine dry ingredients:
In a separate bowl, whisk together the flour, baking powder, and salt.
Combine wet and dry:
Gradually add the dry ingredients to the wet mixture, mixing just until combined. Do not overmix.
Fold in fruit:
Gently fold in the drained crushed pineapple and chopped strawberries.
Pour into pan:
Pour the batter evenly into the prepared pan and smooth the top.
Bake:
Bake for 60–75 minutes, or until a toothpick inserted into the center comes out clean.
Cool:
Let the cake cool in the pan for about 10–15 minutes, then transfer to a wire rack to cool completely.
Optional Glaze (Recommended ):
1 cup powdered sugar
2–3 tablespoons pineapple juice or milk
1/2 teaspoon vanilla extract
Instructions:
Whisk all ingredients together until smooth, then drizzle over the cooled cake.
Tips:
Make sure to drain the pineapple well to avoid excess moisture.
Toss strawberries lightly in flour before adding to prevent sinking.
Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.
