Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 cup crushed pineapple (drained well)
- 1 cup fresh strawberries, chopped
- ½ cup sour cream
- Optional glaze: 1 cup powdered sugar + 2–3 tbsp pineapple juice
Instructions
- Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan or loaf pan.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy (about 3–4 minutes).
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Add the dry ingredients to the butter mixture alternately with sour cream, beginning and ending with flour.
- Gently fold in the drained pineapple and chopped strawberries. Be careful not to overmix.
- Pour the batter evenly into the prepared pan and smooth the top.
- Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then remove and place on a wire rack to cool completely.
- For glaze (optional), whisk powdered sugar with pineapple juice until smooth, then drizzle over the cooled cake.
Enjoy your moist, fruity pound cake with a cup of tea or coffee! 🍓🍍
If you want, I can also give you a version with strawberry-pineapple swirls for a pretty marbled look. That would make it extra eye-catching.