Tropical Strawberry Pineapple Pound Cake Delight
A moist, buttery pound cake bursting with tropical flavors of strawberries and pineapple, topped with a tangy vanilla glaze. Perfectly balanced sweet and tart, ideal for celebrations or casual enjoyments. Simple to make yet impressively elegant.
Servings: 12 servings
Calories: 400kcal
Ingredients
- 1 cup (226g) unsalted butter, softened
- 1 3/4 cups (350g) granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon vanilla extract
- 2 3/4 cups (330g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (120ml) buttermilk
- 1 cup crushed pineapple, drained slightly
- 1 cup fresh strawberries, diced
- 1 1/2 cups powdered sugar (for glaze)
- 2-3 tablespoons pineapple juice (for glaze)
- 1/2 teaspoon vanilla extract (for glaze)
Instructions
- Preheat your oven to 325°F (163°C). Grease and flour a bundt or loaf pan thoroughly.
- Cream the butter and sugar: Beat softened butter and granulated sugar until light and fluffy.
- Add eggs gradually: Crack in eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Mix dry ingredients: Whisk together flour, baking powder, and salt in a separate bowl.
- Alternate dry ingredients and buttermilk: Gradually add dry mixture to wet, alternating with buttermilk. Mix gently.
- Fold in crushed pineapple and diced strawberries until evenly distributed.
- Transfer batter to the prepared pan and smooth the top. Bake for 60–70 minutes, until a toothpick comes out clean.
- Allow the cake to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
- Prepare the glaze: In a bowl, combine powdered sugar, pineapple juice, and vanilla extract. Mix until smooth. Drizzle over the cooled cake and serve.
Notes
For tender texture, ensure butter and eggs are at room temperature before mixing. Substitute dairy-free butter for vegan option. Store in an airtight container at room temperature for up to 2 days.