Description
A moist and buttery pound cake infused with tropical flavors from crushed pineapple and fresh strawberries. Perfect for warm-weather gatherings or as a sweet treat with coffee or tea.
Ingredients
1 cup unsalted butter, softened
1 ¾ cups granulated sugar
4 large eggs
1 ½ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
½ cup crushed pineapple, drained
1 cup diced fresh strawberries
1 teaspoon vanilla extract
½ teaspoon almond extract (optional)
Powdered sugar for dusting (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or a bundt pan.
- Cream the softened butter and granulated sugar together in a large mixing bowl until light and fluffy (about 3 to 5 minutes).
- Add the eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually mix the dry ingredients into the butter mixture until just combined.
- Gently fold in the crushed pineapple, diced strawberries, vanilla extract, and almond extract (if using).
- Pour the batter into the prepared pan and smooth the top.
- Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar before serving, if desired.
Notes
Toss strawberries in a tablespoon of flour before folding into the batter to prevent sinking.
Use well-drained canned crushed pineapple if fresh is unavailable.
Substitute raspberries or blueberries for a variation.
Add shredded coconut or chopped pecans for texture.
Top with a glaze or whipped cream and fresh fruit for a decadent touch.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 28g
- Sodium: 95mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 95mg
