Description
A moist and dense pound cake layered with ripe strawberries and tropical pineapple, perfect for celebrations and everyday treats.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup crushed pineapple, drained
- 1 cup diced strawberries
- 1/2 cup milk
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a bundt pan to prevent sticking.
- Cream the softened butter and granulated sugar together until light and fluffy.
- Add the eggs one at a time, blending each well before adding the next.
- Whisk together flour, baking powder, and salt in another bowl. Gradually incorporate this dry mix into the butter mixture, alternating with the milk.
- Stir in the vanilla extract, crushed pineapple, and diced strawberries.
- Pour the batter into the prepared bundt pan, smoothing the top.
- Bake for 60-70 minutes or until a toothpick comes out clean.
- Cool the cake for 10 minutes before inverting it onto a plate.
Notes
Serve warm with vanilla ice cream or enjoy plain. Store at room temperature for up to three days, or freeze for up to three months.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 22g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 110mg