Tropical Strawberry Pineapple Pound Cake Delight
A refreshing and colorful pound cake combining strawberries and pineapple, perfect for any occasion.
Ingredients
For the cake
- 1 cup butter, softened Ensure butter is at room temperature.
- 2 cups sugar
- 4 large eggs Add eggs one at a time.
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup sour cream Can substitute with Greek yogurt.
- 1 cup fresh strawberries, chopped Use fresh for best flavor.
- 1 cup pineapple chunks (fresh or canned)
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract (optional) For additional flavor.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour a bundt pan.
- In a large bowl, cream the softened butter and sugar until light and fluffy.
- 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 add the dry ingredients to the butter mixture, alternating with the sour cream. Mix until just combined.
- Fold in the chopped strawberries, pineapple, vanilla extract, and coconut extract (if using).
- Pour the batter into the prepared bundt pan.
Baking
- Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
Notes
Serve plain, dusted with powdered sugar, or topped with whipped cream or ice cream. Slicing into thick wedges showcases the fruit bits.