Can I use frozen fruit for the Strawberry Pineapple Pound Cake?

While fresh fruit is recommended for the best flavor and texture, you can use frozen strawberries and pineapple. Make sure to thaw them completely and drain any excess liquid very well before adding them to the batter. This is especially important for the pineapple to prevent the cake from becoming soggy.

How do I prevent my pound cake from sticking to the Bundt pan?

To prevent sticking, generously grease your Bundt pan with butter or baking shortening, making sure to get into all the nooks and crannies. Then, dust it thoroughly with flour, tapping out any excess. You can also use a baking spray that contains flour. Cooling the cake in the pan for 15-20 minutes before inverting also helps it release cleanly.

How long does Strawberry Pineapple Pound Cake stay fresh?

This Strawberry Pineapple Pound Cake will stay fresh at room temperature, covered tightly, for up to 3 days. If you want to keep it longer, store it in an airtight container in the refrigerator for up to a week. You can also freeze individual slices or the whole cake (unglazed) for up to 3 months; thaw overnight in the refrigerator.

Can I make this Strawberry Pineapple Pound Cake without a Bundt pan?

Yes, you can! This recipe can be baked in a 9x13 inch baking pan or two 8.5x4.5 inch loaf pans. If using a 9x13 pan, the baking time will likely be closer to 45-55 minutes. For loaf pans, it might be around 50-60 minutes. Always check for doneness with a wooden skewer or toothpick inserted into the center.

Strawberry Pineapple Pound Cake: My Top 5 Tips

Name: Strawberry Pineapple Pound Cake
Prep time: 25 min
Cook time: 1 h 5 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1 cup (2 sticks) unsalted butter, softened; 2 cups granulated sugar; 4 large eggs, room temperature; 1 teaspoon vanilla extract; 1 tablespoon lemon zest; 1/2 cup sour cream, room temperature; 3 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup whole milk, room temperature; 1 cup fresh strawberries, hulled and finely chopped; 1 (8-ounce) can crushed pineapple, well drained (approx. 1/2 cup after draining); 1 1/2 cups powdered sugar; 2-3 tablespoons lemon juice (or milk for a less tart glaze); 1 tablespoon milk (if needed for consistency)

Ingredients

Scale

1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
4 large eggs, room temperature
1 teaspoon vanilla extract
1 tablespoon lemon zest
1/2 cup sour cream, room temperature
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup whole milk, room temperature
1 cup fresh strawberries, hulled and finely chopped
1 (8-ounce) can crushed pineapple, well drained (approx. 1/2 cup after draining)
For the Glaze:
1 1/2 cups powdered sugar
2–3 tablespoons lemon juice (or milk for a less tart glaze)
1 tablespoon milk (if needed for consistency)

Instructions

Step 1: Preheat your oven to 325°F (160°C). Grease and flour a 10-12 cup Bundt pan thoroughly. Set aside.
Step 2: In a large mixing bowl, using an electric mixer, cream together the softened butter and granulated sugar on medium-high speed until light and fluffy, about 5-7 minutes.
Step 3: Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
Step 4: Stir in the vanilla extract, lemon zest, and sour cream. Mix until just combined.
Step 5: In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
Step 6: Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Mix on low speed until just combined; do not overmix.
Step 7: Gently fold in the drained crushed pineapple and chopped fresh strawberries until evenly distributed throughout the batter.
Step 8: Pour the batter evenly into your prepared Bundt pan. Tap the pan gently on the counter a few times to release any air bubbles.
Step 9: Bake for 60-75 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. Baking time may vary.
Step 10: Let the cake cool in the Bundt pan on a wire rack for 15-20 minutes. Then, carefully invert the cake onto the wire rack to cool completely.
Step 11: While the cake cools, prepare the glaze: In a small bowl, whisk together the powdered sugar, lemon juice (or milk), and additional milk (if needed) until smooth and pourable.
Step 12: Once the Strawberry Pineapple Pound Cake is completely cool, drizzle the glaze over the top. Allow the glaze to set slightly before slicing and serving.

Notes

Ensure all cold ingredients like butter, eggs, and milk are at room temperature for a smooth, uniform batter. Do not overmix the batter once the flour is added, as this can make the cake tough. Draining the crushed pineapple thoroughly is crucial to prevent a soggy cake. This Strawberry Pineapple Pound Cake is best stored at room temperature in an airtight container for up to 3 days, or refrigerated for longer freshness.

Prep Time: 25 minutes
Cook Time: 65 minutes
Category: Baked Goods
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 of cake)
Calories: 410 kcal
Sugar: 38g
Sodium: 280mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 7g
Trans Fat: 0.5g
Carbohydrates: 55g
Fiber: 2g
Protein: 5g
Cholesterol: 90mg

Keywords: Strawberry Pineapple Pound Cake, pound cake recipe, strawberry cake, pineapple cake, bundt cake, spring dessert, summer dessert, fruit cake, moist pound cake, homemade cake

Ingredients

Instructions

Notes

Nutrition

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