Pineapple Strawberry Pound Cake

This Pineapple Strawberry Pound Cake is a moist, flavorful, and indulgent dessert that combines the tropical sweetness of pineapple with the fresh, fruity taste of strawberries. It’s perfect for any occasion and sure to impress! Here’s how to make it:

Pineapple Strawberry Pound Cake

Ingredients

• For the Pound Cake:
  • 1 cup (230g) unsalted butter, softened
  • 1 (8 oz/225g) package cream cheese, softened
  • 3 cups (600g) granulated sugar
  • 6 large eggs, at room temperature
  • 3 cups (375g) all-purpose flour, sifted
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract (optional)
  • 1/2 cup (120g) crushed pineapple, drained (reserve juice)
• For the Strawberry Glaze:
  • 1 cup (120g) powdered sugar
  • 2-3 tbsp reserved pineapple juice (or milk)
  • 1/2 cup (75g) fresh strawberries, finely diced

Instructions

1. Preheat the oven to 325°F (160°C). Grease and flour a 10-inch Bundt pan or two 9×5-inch loaf pans.
2. Make the pound cake batter:
   • In a large mixing bowl, cream together the softened butter, cream cheese, and sugar until light and fluffy (about 3-4 minutes).
   • Add the eggs, one at a time, mixing well after each addition.
   • Gradually add the sifted flour and salt, mixing until just combined.
   • Stir in the vanilla extract, almond extract (if using), and crushed pineapple.
3. Bake:
   • Pour the batter into the prepared pan(s). Smooth the top with a spatula.
   • Bake for 60-75 minutes (for a Bundt pan) or 50-60 minutes (for loaf pans), or until a toothpick inserted into the center comes out clean.
4. Cool:
   • Let the cake cool in the pan for 15 minutes, then invert it onto a wire rack to cool completely.
5. Make the strawberry glaze:
   • In a small bowl, whisk together the powdered sugar and reserved pineapple juice (or milk) until smooth. Stir in the diced strawberries.
   • Drizzle the glaze over the cooled cake.
6. Serve:
   • Slice and enjoy! Store leftovers in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.

Tips

• Add-ins: Fold in 1/2 cup of chopped nuts or shredded coconut for extra texture.
• Fresh strawberries: If fresh strawberries aren’t available, use strawberry jam or preserves in the glaze.
• Make ahead: Bake the cake the day before and add the glaze just before serving.

This Pineapple Strawberry Pound Cake is a tropical and fruity delight that’s perfect for dessert, brunch, or a sweet treat any time of day. Enjoy! 🍍🍓🍰✨