Why You’ll Love This Cake
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It combines the classic richness of a pound cake (butter, sugar, eggs, flour) with the freshness and natural sweetness of strawberries and pineapple.
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Moist, tender crumb from bits of juicy fruit throughout — yet dense and sliceable enough to serve at brunch or bake sales.
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Versatile: serve plain, with whipped cream and fresh fruit, or even a light glaze for extra sweetness.
Recipe Overview
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Prep Time: ~ 20–25 minutes
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Bake Time: ~ 60–75 minutes (depends on loaf/bundt pan)
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Total Time: ~ 1 hr 25 min (including cooling)
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Servings: ~ 10–14 slices
Ingredients
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1 cup (≈ 225 g) unsalted butter, softened to room temperature
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1¾ – 2 cups granulated sugar (adjust based on sweetness of fruit)
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4 large eggs, room temperature
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1 teaspoon pure vanilla extract
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2½ – 3 cups all‑purpose flour, sifted
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1½ teaspoons baking powder
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½ teaspoon salt
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1 cup crushed pineapple, drained well (reserve a little of the juice for glaze, optional) Daily Easy Meals+1
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1 cup fresh strawberries, hulled and chopped into small pieces (if using frozen — thaw and drain excess liquid) Daily Easy Meals+1
Optional (for a light glaze):
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1 cup powdered (confectioners’) sugar
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1–2 tablespoons pineapple juice (from drained pineapple) or milk
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A few sliced strawberries or pineapple chunks for topping
Instructions
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Preheat & Prep Pan
Preheat your oven to 325 °F (165 °C).
Grease and flour a 9×5″ loaf pan or 10‑cup Bundt pan thoroughly (this cake is rich and sticky — proper greasing helps release it cleanly). -
Cream Butter & Sugar
In a large mixing bowl (stand mixer recommended), beat the softened butter and sugar on medium-high speed for 3–5 minutes until light, fluffy, and paler in color. This helps incorporate air for a tender crumb. -
Add Eggs & Vanilla
Add eggs one at a time, mixing well after each addition. Scrape down the bowl as needed. Stir in the vanilla extract. -
Mix Dry Ingredients
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