Strawberry Pineapple Pound Cake (Printable)

Moist pound cake loaded with fresh strawberries and pineapple, ideal for warm weather entertaining.

# What goes in:

→ Fruits

01 - 1 cup fresh strawberries, hulled and diced
02 - 1 cup pineapple, diced (fresh or well-drained canned)

→ Cake Batter

03 - 2 1/2 cups all-purpose flour
04 - 2 teaspoons baking powder
05 - 1/2 teaspoon salt
06 - 1 cup unsalted butter, softened
07 - 2 cups granulated sugar
08 - 4 large eggs, room temperature
09 - 1/4 cup whole milk, room temperature
10 - 1/2 cup sour cream
11 - 2 teaspoons pure vanilla extract

→ Optional Glaze

12 - 1 cup powdered sugar
13 - 2-3 tablespoons pineapple juice

# Directions:

01 - Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan or 10-cup bundt pan.
02 - In a medium bowl, toss diced strawberries and pineapple with 2 tablespoons flour to coat. Set aside.
03 - Whisk together remaining flour, baking powder, and salt in a separate bowl.
04 - Beat butter and sugar with electric mixer on medium speed until light and fluffy, about 3-4 minutes.
05 - Add eggs one at a time, beating well after each addition.
06 - Blend in vanilla extract and sour cream until combined.
07 - Gradually add flour mixture alternating with milk, beginning and ending with flour. Mix until just combined.
08 - Gently fold floured strawberries and pineapple into batter.
09 - Transfer batter to prepared pan and smooth top evenly.
10 - Bake for 55-65 minutes until toothpick inserted in center comes out clean. Tent with foil after 40 minutes if top browns too quickly.
11 - Cool in pan for 15 minutes, then invert onto wire rack to cool completely.
12 - Whisk powdered sugar with pineapple juice until smooth. Drizzle over cooled cake if desired.

# Expert Advice:

01 -
  • The texture impossibly moist while still having that tender crumb we all love in a good pound cake
  • Fruit pieces stay suspended throughout instead of sinking to the bottom thanks to a simple trick I learned
02 -
  • Overmixing after adding flour will make your cake tough instead of tender so stop as soon as you see no dry streaks
  • The toothpick test is your best friend here because the fruit can make the cake look done before it actually is
03 -
  • Room temperature ingredients are absolutely essential for achieving that perfect texture
  • The flour coating on fruit is the difference between fruit evenly distributed and a fruit layer at the bottom

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