Why Make This Recipe
Have you ever had a day that just calls for something sweet and comforting? That’s when I whip up my Strawberry Pineapple Pound Cake! It’s perfect for a warm afternoon treat or as a lovely dessert for family gatherings. With juicy strawberries and sweet pineapple, this cake is bursting with flavor and sunshine. Plus, it’s a fantastic way to get the kids involved in the kitchen. They love helping me mix the batter and fold in the fruit. Cooking together creates such precious memories, wouldn’t you agree?
How to Make Strawberry Pineapple Pound Cake
Making this Strawberry Pineapple Pound Cake is super simple! Here’s how you can do it:
Ingredients
- 3 cups all-purpose flour
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup chopped strawberries
- 1 cup chopped pineapple
Directions
Preheat your oven to 350°F (175°C) and grease a bundt pan. This step makes sure your cake slides right out when it’s done!
In a big bowl, cream together the softened butter and sugar until it’s nice and fluffy. This part is fun, and your kids will love to see how it changes!
Beat in the eggs one at a time. Make sure to mix well after each egg. Then, add in the buttermilk and vanilla. It’s going to smell amazing!
In another bowl, mix the flour, baking powder, and salt together. This helps to evenly distribute those ingredients before adding them to the wet mixture.
Gradually add the dry ingredients to the wet ones. Be gentle to keep it fluffy.
Now, fold in the chopped strawberries and pineapple. The kids will want to sneak a couple of pieces—don’t blame them!
Pour the batter into the prepared bundt pan and smooth the top with a spatula.
Bake for 60-70 minutes. The cake is ready when a toothpick inserted into the center comes out clean. You might want to set a timer because the smell will have everyone gathering in the kitchen!
Let the cake cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. Patience is key here!
How to Serve Strawberry Pineapple Pound Cake
This cake is lovely all on its own, but you can elevate it a bit! Try serving it with a dollop of whipped cream or a scoop of vanilla ice cream. Adding a fresh berry or two on top can make it look extra special, too! It’s perfect for a birthday celebration or just a Tuesday treat.
How to Store Strawberry Pineapple Pound Cake
You’ll want to make sure your delicious cake stays fresh. Wrap it tightly in plastic wrap or store it in an airtight container. It’ll keep at room temperature for about 3 days. If you want it to last longer, pop it in the fridge for up to a week. You can even freeze it for up to 3 months—just make sure to wrap it well.
Tips to Make Strawberry Pineapple Pound Cake
- Make sure your butter is really soft for the best creamy consistency when you’re mixing.
- Don’t skip the buttermilk! It helps keep the cake moist and adds a lovely richness.
- If you can, use fresh fruit for the best flavor. But canned pineapple can also work—just make sure to drain it well!
Variations
Feeling adventurous? You can switch things up by adding a bit of lemon zest to brighten the flavor or even throw in a handful of shredded coconut for a tropical twist!
FAQs
Can I use frozen fruit instead of fresh?
Yes! Frozen strawberries and pineapple can work just fine. Just make sure to thaw and drain them to avoid extra moisture in your batter.
What if I don’t have buttermilk?
No worries! You can make your own by adding a tablespoon of vinegar or lemon juice to a cup of milk. Let it sit for about 5-10 minutes before using.
Can I make mini versions of this cake?
Absolutely! You can use a mini bundt pan or muffins tins. Just keep an eye on the baking time and check for doneness a little earlier.
There you have it! I can’t wait for you to try this Strawberry Pineapple Pound Cake. Your kitchen will fill with warmth, and your family will love it. Happy baking!