Strawberry Pineapple Pound Cake

Are you in the mood for a delightful dessert that combines the sweet and tangy flavors of strawberries and pineapple? Look no further than this Strawberry Pineapple Pound Cake! This moist and flavorful cake is perfect for any occasion, from family gatherings to afternoon tea. It’s simple to make and is sure to impress your friends and loved ones.

Why make this recipe?

This Strawberry Pineapple Pound Cake offers a unique twist on a classic pound cake! The combination of fresh strawberries 🍓 and juicy pineapple 🍍 adds a refreshing burst of flavor that makes each bite delightful. Plus, the cake is easy to prepare, which means you can focus on enjoying your time with family and friends instead of spending hours in the kitchen.

How to prepare Strawberry Pineapple Pound Cake

Follow these simple steps to whip up your Strawberry Pineapple Pound Cake:

Ingredients:

• 3 cups all-purpose flour
• 2 1/2 cups granulated sugar
• 1 cup unsalted butter, softened 🧈
• 1/2 cup vegetable oil
• 4 large eggs 🥚
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1 cup diced strawberries 🍓
• 1 cup diced pineapple 🍍

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Add the vegetable oil to the butter mixture and mix well.
4. Beat in the eggs one at a time, followed by the vanilla extract.
5. In another bowl, whisk together the flour and salt.
6. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
7. Gently fold in the diced strawberries and pineapple until evenly distributed.
8. Pour the batter into the prepared bundt pan.
9. Bake for 65-75 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow the cake to cool in the pan for about 15 minutes before flipping it onto a wire rack to cool completely.

How to serve Strawberry Pineapple Pound Cake

Enjoy this delicious cake on its own, or serve it with a scoop of vanilla ice cream for a delightful dessert! You can also drizzle a bit of fresh fruit sauce on top for an extra special touch.

How to store Strawberry Pineapple Pound Cake

Store any leftover pound cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to one week. For longer storage, consider freezing slices in plastic wrap and then place them in a freezer bag for up to three months.

Tips for preparing Strawberry Pineapple Pound Cake

• Make sure your butter is soft enough to cream well with the sugar.
• Use fresh strawberries and pineapple for the best flavor.
• Don’t overmix the batter after adding the flour; it can make the cake dense.
• If you’d like a tropical twist, try adding shredded coconut to the batter!

Variations

Feel free to experiment! You can substitute other fruits such as blueberries or peaches if you prefer. Adding a layer of cream cheese frosting or a light glaze can also enhance the cake’s flavor.

FAQs

1. Can I use frozen strawberries and pineapple instead of fresh?
Yes, you can use frozen fruit, but make sure to thaw and drain them well to avoid excess moisture in the batter.

2. Can I make this cake ahead of time?
Absolutely! You can bake it a day or two ahead and store it until you’re ready to serve.

3. Is there a gluten-free option for this recipe?
Yes! You can substitute the all-purpose flour with a gluten-free flour blend. Just be sure to check if any additional modifications are needed for the best results.

Enjoy your baking and savor every bite of this delightful Strawberry Pineapple Pound Cake! 🍰💖