Buttery Strawberry Pineapple Pound Cake
A moist and buttery pound cake filled with juicy strawberries and crushed pineapple, baked to golden perfection in a bundt pan for a crowd-friendly treat.
Ingredients
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- 1 cup fresh strawberries chopped
- 1 cup crushed pineapple drained
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan thoroughly.
- Beat butter and sugar for 3–4 minutes until light and fluffy.
- Add eggs one at a time, beating well after each. Scrape the bowl as needed.
- In a separate bowl, whisk flour, baking powder, baking soda, and salt.
- Add dry mix to the butter mixture in parts, alternating with buttermilk. Don’t overmix.
- Stir in strawberries, drained pineapple, and vanilla gently.
- Pour batter into pan. Bake 60–70 minutes, until a toothpick comes out clean.
- Cool in the pan for 10 minutes, then turn out onto a rack to cool completely.