Description
Ingredients:
– 3 cups all-purpose flour
– 2 1/2 cups granulated sugar
– 1 cup unsalted butter, softened
– 1/2 cup vegetable oil
– 4 large eggs
– 1 cup milk
– 1 teaspoon vanilla extract
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1 cup diced strawberries
– 1 cup crushed pineapple, drained
Directions:
1. First things first, preheat that oven to a warm 350°F (175°C). Grab your bundt pan or two loaf pans and grease them up nicely—don’t forget to flour them too!
2. In a large mixing bowl, beat together the softened butter and granulated sugar until it’s light, fluffy, and dreamy.
3. Now, it’s time to add the eggs. Toss them in one at a time, making sure to mix well after each addition.
4. Pour in the milk and vanilla extract; give it a good stir until it’s all combined.
5. In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually mix these dry ingredients into your wet mixture, making sure not to overdo it—just mix until everything is barely blended.
6. Gently fold in the diced strawberries and crushed pineapple. This is where the magic happens!
7. Carefully pour the batter into your prepared pan(s)—it’s a little fruity treasure waiting to bake.
8. Pop it into the oven and let it bake for 60-70 minutes. Check it with a toothpick; if it comes out clean, you’re golden!
9. Take it out and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to finish cooling completely.
Enjoy your delicious Strawberry Pineapple Pound Cake!
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Step-by-Step Guide
Follow these detailed instructions for a perfect cake every time.
- Prep Work: Preheat your oven to 350°F (175°C). Thoroughly grease and flour a 10-12 cup Bundt pan or two 9×5-inch loaf pans. Ensure your butter and eggs are at true room temperature for optimal mixing.
- Creaming: In a large bowl, use an electric mixer on medium-high speed to beat the softened butter and sugar for a full 3-5 minutes. The mixture should be pale and very fluffy.
- Incorporating Eggs: Add the eggs one at a time, beating well for about 30 seconds after each addition. Scrape down the bowl’s sides as needed.
- Adding Wet Ingredients: Mix in the vegetable oil, then the milk and vanilla extract, until just combined.
- Combining Dry Ingredients: In a separate bowl, whisk the flour, baking powder, baking soda, and salt. With the mixer on low, gradually add the dry ingredients to the wet batter. Mix only until no large flour streaks remain.
- Folding in Fruit: Using a spatula, gently fold in the diced strawberries and well-drained crushed pineapple. Do not overmix.
- Baking: Pour the batter into the prepared pan(s). Bake for 60-70 minutes. Start checking at 55 minutes by inserting a toothpick into the thickest part; it should come out with a few moist crumbs, not wet batter.
- Cooling: Let the cake cool in the pan on a wire rack for 15 minutes. Then, carefully invert it onto the rack to cool completely before slicing.
Serving Suggestions
This versatile cake is delicious on its own but can be elevated with simple additions. For breakfast or brunch, serve a slice lightly toasted with a smear of cream cheese. As a dessert, top with a dollop of freshly whipped cream or a scoop of vanilla ice cream. A simple glaze made from powdered sugar and pineapple juice drizzled over the top adds extra sweetness and a professional finish.
How-to Summary
Create this fruity pound cake by creaming butter and sugar until fluffy, then incorporating eggs, oil, milk, and vanilla. Gently mix in whisked dry ingredients, fold in strawberries and pineapple, and bake at 350°F for 60-70 minutes. Cool completely before serving.
Frequently Asked Questions
- Can I use frozen fruit? Yes, but do not thaw. Toss frozen diced strawberries and pineapple in a tablespoon of the measured flour to prevent sinking and excess moisture.
- Why did my cake sink in the middle? This is often due to underbaking, opening the oven door too early, or using expired leavening agents (baking powder/soda). Ensure your oven is preheated and test for doneness properly.
- Can I make this cake ahead of time? Absolutely. This cake’s flavor improves overnight. Wrap the completely cooled cake tightly in plastic wrap and store at room temperature for up to 2 days, or freeze for up to 3 months.
- My fruit all sank to the bottom. How can I prevent this? Ensure your fruit is well-drained (especially the pineapple) and lightly coat the pieces in a bit of flour before folding them into the batter. This helps suspend them in the thick pound cake batter.
- Can I substitute the oil? The oil contributes to a moist crumb. For a richer flavor, you can replace it with an equal amount of additional softened butter, but the texture may be slightly denser.
Common Mistakes to Avoid
- Overmixing the batter after adding the flour, which develops gluten and leads to a tough, dense cake.
- Not properly preparing the pan, causing the cake to stick. Grease and flour every crevice.
- Adding cold eggs or butter, which can break the emulsion and result in a curdled-looking batter and poor texture.
- Opening the oven door during the first 45 minutes of baking, which can cause the cake to collapse.
- Not draining the crushed pineapple well, introducing too much liquid and making the batter soggy.
Conclusion
This Strawberry Pineapple Pound Cake is a celebration of bright, fruity flavors wrapped in a classic, buttery-rich pound cake. By following the detailed steps and avoiding common pitfalls, you’ll achieve a stunning, moist cake perfect for any occasion. Its make-ahead convenience and versatile serving options make it a reliable favorite. Slice, serve, and savor the homemade goodness.