Oh, this Strawberry Pineapple Pound Cake! It’s seriously my go-to for making any holiday feel extra special. I remember one Christmas Eve, I whipped this up and the whole house smelled like pure joy – sweet strawberries, tangy pineapple, all baked into this incredibly moist crumb. It was the perfect centerpiece, and honestly, it’s become a bit of a tradition for us now, right alongside the carols and the presents. It’s just one of those recipes that screams celebration, whether it’s Easter brunch or a Christmas feast. Trust me, it’s a winner every single time!
Why You’ll Love This Strawberry Pineapple Pound Cake for Easter, Christmas
Seriously, this cake is a winner for so many reasons:
- It’s unbelievably moist, thanks to the yummy pineapple and strawberries.
- You get these bright, delightful fruit flavors dancing in every bite.
- It’s absolutely perfect for making your Easter or Christmas celebrations extra special.
- And the best part? It’s surprisingly easy to whip up, even with all that holiday hustle!
Ingredients for Strawberry Pineapple Pound Cake for Easter, Christmas
Alright, let’s talk about what goes into this amazing Strawberry Pineapple Pound Cake for Easter, Christmas! You’ll need 2 ½ cups of all-purpose flour, 1 teaspoon of baking powder, and ½ teaspoon of salt – just your basic dry stuff to give the cake structure. Then, we’ve got 1 cup (that’s two sticks, folks!) of unsalted butter, softened, because soft butter creams up so much better, and 2 cups of granulated sugar to make it nice and sweet. You’ll need 4 large eggs and 1 teaspoon of vanilla extract for that classic pound cake flavor. And for the liquid, ½ cup of milk. Now for the stars of the show: 1 cup of diced fresh pineapple, make sure it’s really well-drained, and ½ cup of chopped fresh strawberries. Fresh is best here!
Ingredient Notes and Substitutions
A few notes on these ingredients! That softened butter is key – you want it soft enough to mash with a fork, not melted. If you’re dairy-free, you can totally use a good quality dairy-free butter substitute and your favorite dairy-free milk, like almond or oat milk. For my gluten-free friends, a good 1-to-1 gluten-free baking flour blend works like a charm. Just make sure your pineapple is drained really well; nobody wants a watery cake! And fresh strawberries really do make a difference here, but if you can’t find them, frozen and well-drained might work in a pinch, though the texture might be a little different.
How to Prepare Your Strawberry Pineapple Pound Cake for Easter, Christmas
Okay, let’s get this beautiful Strawberry Pineapple Pound Cake for Easter, Christmas into the oven! First things first, you absolutely have to preheat your oven to 350°F (that’s 175°C). While that’s heating up, grab a 9×5 inch loaf pan and give it a good grease and flour. I like to use a pastry brush for this, making sure every nook and cranny gets coated. This is super important to stop the cake from sticking later on, trust me!
Now, in a medium bowl, we’re going to whisk together our dry ingredients: the 2 ½ cups of all-purpose flour, that teaspoon of baking powder, and the ½ teaspoon of salt. Just give them a good whisk until they’re all married together. This helps spread out the leavening and salt evenly, so you don’t get any weird salty spots!
In a big bowl – your main mixing bowl, really – it’s time to cream that softened butter and sugar. This is where the magic starts! Beat them together until they’re super light and fluffy. You want it pale yellow and airy. Then, beat in those 4 large eggs and 1 teaspoon of vanilla extract for that classic pound cake flavor. Oh, the smell already!
Here comes the gentle mixing part. We’re going to add the dry ingredients to the wet ingredients, but not all at once. So, add about a third of the dry mixture, mix it in gently, then add half of the milk, mix again. Repeat with another third of the dry, the rest of the milk, and finish with the last of the dry ingredients. Mix until it’s *just* combined. Seriously, don’t overmix here! That’s how you get a tough cake, and we want tender goodness.
Now for the fun part – folding in the fruit! Gently fold in that well-drained diced pineapple and your chopped fresh strawberries. Be gentle! You want to distribute them throughout the batter without deflating all that lovely air you just whipped in. It’s going to look so pretty with those pops of red and yellow.
Carefully pour all that gorgeous batter into your prepared loaf pan. Smooth the top a little with your spatula so it bakes evenly. This Strawberry Pineapple Pound Cake for Easter, Christmas is almost ready to shine!
Baking Your Strawberry Pineapple Pound Cake
Time to bake! Pop that pan into your preheated oven at 350°F (175°C). It’ll need about 60 to 75 minutes. How do you know it’s done? The best way is to gently insert a wooden skewer or a thin knife right into the center. If it comes out clean, with maybe just a few moist crumbs clinging to it (but no wet batter!), then your Strawberry Pineapple Pound Cake is perfectly baked! For more baking tips, check out this guide on ingredient substitution.
Cooling and Serving Your Strawberry Pineapple Pound Cake
Once it’s out of the oven, let the cake cool in the pan for about 10 minutes. This helps it set up a bit. Then, carefully invert it onto a wire rack to cool completely. I know it’s tempting to slice it right away, but trust me, letting it cool fully makes for much cleaner slices, especially for those holiday platters!
Tips for a Perfect Strawberry Pineapple Pound Cake
To get a truly perfect Strawberry Pineapple Pound Cake, a few little things make a big difference. First, make sure your butter and eggs are at room temperature – it really helps them mix together beautifully. And please, please don’t overmix the batter once you add the flour. Just mix until everything is combined, or you’ll end up with a tougher cake. Oh, and that pineapple? Drain it really, really well! Soggy pineapple is the enemy of a great pound cake. Follow these, and you’re golden!
Serving Suggestions for Your Strawberry Pineapple Pound Cake
This Strawberry Pineapple Pound Cake is lovely all on its own, but for those holiday gatherings, why not dress it up a bit? A dollop of lightly sweetened whipped cream or a simple dusting of powdered sugar looks so elegant. You could also arrange some fresh berries, maybe a few extra strawberries or pineapple chunks, right on top. For an extra touch of festive sparkle, a very light drizzle of a simple glaze made with powdered sugar and a splash of pineapple juice would be divine! If you’re looking for other festive desserts, consider these cheesecake deviled strawberries.
Storage and Reheating Instructions for Strawberry Pineapple Pound Cake
Got leftovers? Lucky you! To keep this lovely Strawberry Pineapple Pound Cake fresh, wrap it tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days. If you want to reheat a slice, just pop it in the microwave for about 10-15 seconds. It’ll be warm, moist, and taste almost as good as when it was freshly baked – perfect for a little treat!
Frequently Asked Questions about Strawberry Pineapple Pound Cake
Q: Can I use canned pineapple instead of fresh for this Strawberry Pineapple Pound Cake?
Absolutely! Canned crushed pineapple works great, but you MUST drain it really, really well. Like, squeeze out as much liquid as you can. This is super important for getting that perfect moist texture and avoiding a soggy cake, especially if you’re planning it as an Easter dessert or a Christmas cake recipe.
Q: My pound cake sometimes turns out dry. How can I ensure this one is moist?
That’s a common worry, but this recipe is designed to be a wonderfully moist pound cake! The key is not overmixing the batter once the flour is in, and making sure your pineapple is well-drained. The fruit itself adds so much lovely moisture. If you follow the steps, you’ll get that perfect tender crumb every time. For more tips on achieving a moist cake, you can explore resources on baking moist cakes.
Q: Can I add other fruits or nuts to this recipe?
Oh, you can definitely play with this! While the strawberry and pineapple combo is divine, it’s a great base for other fruit cake variations. Some chopped cherries or even a handful of chopped pecans or walnuts would be delicious additions. Just make sure any added fruits are also well-drained!
Q: How long will this cake stay fresh?
This Strawberry Pineapple Pound Cake is pretty sturdy! Stored properly in an airtight container at room temperature, it should stay fresh and moist for about 3-4 days. It’s perfect for making ahead for your holiday baking!
Nutritional Information
Please keep in mind that the nutritional values for this Strawberry Pineapple Pound Cake are estimates and can vary based on the specific ingredients you use and the exact size of your slices. This recipe is designed to be a delightful treat, perfect for special occasions like Easter or Christmas, and offers a good balance of flavors and textures.
Print
Amazing Strawberry Pineapple Pound Cake 60 min
- Total Time: 95 minutes
- Yield: 1 loaf 1x
- Diet: Vegetarian
Description
A moist and flavorful pound cake featuring the bright tastes of strawberry and pineapple, perfect for festive occasions like Easter and Christmas.
Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
- 1 cup diced fresh pineapple, drained
- ½ cup chopped fresh strawberries
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in the diced pineapple and chopped strawberries.
- Pour batter into the prepared loaf pan.
- Bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Notes
- Ensure pineapple is well-drained to prevent a soggy cake.
- Do not overmix the batter after adding the dry ingredients.
- Allow the cake to cool completely before slicing for best results.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
Keywords: Strawberry Pineapple Pound Cake, Easter Cake, Christmas Cake, Fruit Cake, Holiday Dessert, Easy Pound Cake, Moist Cake