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Strawberry Pineapple Pound Cake

Strawberry Pineapple Pound Cake: A Moist and Fruity Dessert Favorite

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Indulge in the vibrant flavors of our Strawberry Pineapple Pound Cake: A Moist and Fruity Dessert Favorite. This delightful cake combines the sweetness of fresh strawberries with the zesty tang of pineapple, resulting in a refreshing treat that’s perfect for summer gatherings, brunches, or any special occasion. With its rich buttery texture and moist crumb, this cake will impress your family and friends while satisfying your sweet tooth. Easy to make and versatile in serving options, it can be enjoyed plain, topped with whipped cream, or served alongside a scoop of ice cream. Experience the joy of baking with this simple yet exquisite fruity dessert that truly shines in any season.

Ingredients

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  • 2 cups all-purpose flour
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 4 large eggs
  • 1/2 cup sour cream or buttermilk
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1 cup diced fresh strawberries
  • 1/2 cup well-drained crushed pineapple

Instructions

  1. Preheat your oven to 325°F (163°C). Grease and flour a Bundt or loaf pan.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy (3–5 minutes).
  3. Add eggs one at a time, beating well after each addition.
  4. Mix in vanilla extract along with sour cream or buttermilk until smooth.
  5. In another bowl, whisk together flour and baking powder; gradually add to wet ingredients, mixing until just combined.
  6. Gently fold in diced strawberries and crushed pineapple using a rubber spatula.
  7. Pour batter into the prepared pan and tap on the counter to remove air bubbles.
  8. Bake for 60–75 minutes, checking for doneness with a toothpick.
  9. Allow to cool in the pan for 10–15 minutes before transferring to a wire rack.

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