Strawberry pineappel pound Cake

Here’s a tropical, fruity twist on classic pound cake: Strawberry Pineapple Pound Cake—moist, tender, and bursting with flavor.

Strawberry Pineapple Pound Cake

Ingredients

• 1 cup butter, softened

• 2 cups granulated sugar

• 4 large eggs

• 1 tsp vanilla extract

• 3 cups all-purpose flour

• 1 tsp baking powder

• ½ tsp salt

• ½ cup milk

• 1 cup fresh strawberries, chopped

• 1 cup pineapple chunks, drained

Instructions

1. Preheat oven
   Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.

2. Cream butter and sugar
   In a large bowl, beat butter and sugar until light and fluffy (3–4 minutes).

3. Add eggs & vanilla
   Beat in eggs, one at a time, then add vanilla extract.

4. Combine dry ingredients
   In a separate bowl, whisk flour, baking powder, and salt.

5. Mix wet and dry
   Alternately add dry ingredients and milk to the butter mixture, beginning and ending with flour. Mix until just combined.

6. Fold in fruit
   Gently fold in strawberries and pineapple chunks.

7. Bake
   Pour batter into prepared pan. Bake 60–70 minutes, or until a toothpick inserted in the center comes out clean.

8. Cool
   Let cake cool in the pan 10 minutes, then transfer to a wire rack to cool completely.

Optional Toppings & Variations

• Glaze: Mix ½ cup powdered sugar + 1–2 tbsp pineapple juice and drizzle over cooled cake.

• Coconut twist: Fold ½ cup sweetened shredded coconut into batter.

• Mini bundts: Use mini loaf or bundt pans for individual servings.

• Extra berries: Add ½ cup raspberries or blueberries for more fruit flavor.

If you want, I can make a quick 3-ingredient shortcut or a one-bowl tropical pound cake that’s even easier for weeknight baking.