Of course! A Strawberry Pineapple Pound Cake is a wonderfully moist and tropical twist on the classic. The combination of sweet strawberries and tangy pineapple creates a fantastic flavor and an incredibly tender crumb.
Here is a detailed, reliable recipe that will guide you to a perfect result.
Strawberry Pineapple Pound Cake
This recipe yields one stunning 10-cup Bundt cake or two 9×5 inch loaves.
Ingredients
For the Cake:
· 3 cups (360g) all-purpose flour
· 1 tsp baking powder
· ½ tsp baking soda
· 1 tsp salt
· 1 cup (2 sticks / 226g) unsalted butter, softened to room temperature
· 2 cups (400g) granulated sugar
· 4 large eggs, at room temperature
· 1 tsp vanilla extract
· ½ cup (120g) sour cream or plain full-fat Greek yogurt, at room temperature
· 1 cup (240ml) well-drained crushed pineapple (from a 20oz can)
· 1 cup (130g) finely diced fresh strawberries
For the Strawberry Glaze (Optional but Recommended):
· 1 cup (120g) powdered sugar, sifted
· 2-3 tbsp strawberry puree (see instructions below)
· 1 tbsp melted butter
· ½ tsp vanilla extract
· Pinch of salt
Instructions
1. Prepare the Fruits:
· Pineapple: Drain the crushed pineapple in a fine-mesh strainer. Press down firmly with the back of a spoon to squeeze out as much liquid as possible. This step is crucial to prevent a soggy cake. Set aside.
· Strawberries: Hull and finely dice the fresh strawberries. Toss them in a small bowl with 1 tablespoon of the measured flour (taken from the 3 cups). This helps prevent them from sinking to the bottom of the cake.
2. Prep the Oven and Pan:
· Preheat your oven to 325°F (160°C). This lower temperature is key for even baking of a dense pound cake.
· Generously grease and flour a 10-cup Bundt pan or two 9×5 inch loaf pans. Ensure you get into all the crevices.
3. Make the Cake Batter:
· In a medium bowl, whisk together the remaining flour, baking powder, baking soda, and salt. Set aside.
· In a large bowl, using a hand mixer or stand mixer fitted with the paddle attachment, cream the softened butter and granulated sugar together on medium-high speed for 3-4 minutes, until the mixture is light, pale, and fluffy.
· Add the eggs one at a time, beating well on medium speed after each addition until the yolk is incorporated. Scrape down the sides of the bowl as needed. Mix in the vanilla extract.
· Beat in the sour cream (or yogurt) until just combined.
· On low speed, gradually add the dry flour mixture to the wet ingredients. Mix until just combined—do not overmix.
· Using a spatula, gently fold in the drained pineapple and the flour-tossed strawberries until evenly distributed.
4. Bake:
· Spoon the thick batter into the prepared pan(s) and smooth the top.
· Bake for 60-75 minutes for a Bundt pan (or 50-60 minutes for loaf pans). The cake is done when a long wooden skewer or toothpick inserted into the center comes out clean with maybe a few moist crumbs attached.
· Because of the fruit, the baking time can vary. Start checking at the 55-minute mark.
5. Cool:
· Let the cake cool in the pan set on a wire rack for 20 minutes. Then, carefully invert it onto the rack to cool completely before glazing. This is critical! If you try to glaze a warm cake, the glaze will melt and slide right off.
6. Make the Glaze:
· While the cake cools, make the strawberry puree: mash 2-3 large strawberries with a fork or blend them until smooth.
· In a medium bowl, whisk together the sifted powdered sugar, 2 tablespoons of strawberry puree, melted butter, vanilla, and salt. Add more puree, one teaspoon at a time, until you reach a thick but pourable consistency.
· Once the cake is completely cool, drizzle the glaze over the top, allowing it to drip down the sides.
Tips for Success
· Room Temperature Ingredients: This is non-negotiable for a smooth, emulsified batter that bakes evenly. Take the eggs, butter, and sour cream out at least 1-2 hours before baking.
· Drain the Pineapple Thoroughly: This is the most important step to avoid a wet, gummy cake. Press out every last drop of juice you can.
· Toss Strawberries in Flour: This simple trick prevents the fruit from sinking to the bottom during baking.
· Don’t Overmix: Once you add the flour, mix on low speed and only until the streaks of flour disappear. Overmixing develops gluten and leads to a tough cake.
· Cool Completely: This is a very moist cake. Letting it cool fully in the pan and then on the rack sets the structure and makes it much easier to slice.
Enjoy a slice of this tropical, fruity paradise with a cup of coffee or tea