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Discover a tropical twist on a classic dessert with this Strawberry Pineapple Pound Cake topped with a rich cream cheese glaze. Moist, flavorful, and visually stunning, this cake combines the sweetness of strawberries with the tangy notes of pineapple, creating a dessert that’s perfect for family gatherings, holidays, or special occasions. The addition of a creamy cream cheese glaze elevates the cake to an indulgent treat that will impress everyone at the table.
Whether you’re a seasoned baker or trying pound cake for the first time, this recipe is approachable yet delivers a bakery-quality result right at home.
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Why You’ll Love This Recipe
- Moist and flavorful: The combination of crushed pineapple and strawberry puree ensures a tender, juicy crumb.
- Rich cream cheese glaze: Adds sweetness and creaminess for a dessert that feels indulgent.
- Perfect for celebrations: Bright pink tones and tropical flavors make it ideal for holidays, birthdays, or summer parties.
- Classic meets tropical: A traditional pound cake enhanced with fruity layers and vibrant flavors.
- Beginner-friendly: Easy-to-follow steps and simple ingredients make it accessible for all skill levels.
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Ingredients Breakdown
- Unsalted butter: Creates a tender, rich base while enhancing flavor without overpowering sweetness.
- Granulated sugar: Sweetens the cake evenly and contributes to its light, fluffy texture.
- Eggs: Provide structure, richness, and help achieve a tender crumb.
- All-purpose flour: Forms the cake’s structure; sifting ensures no lumps and a light texture.
- Baking powder & salt: Help the cake rise evenly and enhance flavor.
- Vanilla and almond extract: Add aromatic depth and complement the fruity layers.
- Crushed pineapple: Adds moisture and a tropical sweetness to the cake.
- Strawberry puree: Provides flavor, natural color, and a fresh fruity note.
- Food coloring (optional): Enhances visual appeal for a festive look.
- Cream cheese: Forms a rich, tangy glaze that pairs perfectly with the tropical cake.
- Powdered sugar & milk/heavy cream: Sweeten and adjust glaze consistency for drizzling.
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Tips and Tricks
- Room temperature ingredients: Ensure butter and eggs are at room temperature for a smoother, well-mixed batter.
- Alternate wet and dry ingredients: Adding flour and fruit puree in stages helps maintain a light, fluffy texture.
- Check doneness carefully: Bake until a toothpick comes out clean. Every oven varies slightly in temperature.
- Use a Bundt pan: Its shape enhances presentation and allows the glaze to drizzle beautifully.
- Cool completely before glazing: Prevents the glaze from melting and sliding off the cake.
Variations and Customizations
- Fruit substitutions: Try mango puree or raspberry puree for a different tropical twist.
- Nutty addition: Fold in toasted coconut or chopped macadamia nuts for added texture.
- Chocolate twist: Add a few tablespoons of cocoa powder to the batter for a strawberry-pineapple chocolate variation.
- Mini cakes: Use a loaf pan or muffin tins for individual servings perfect for gifting or parties.
Pairing Suggestions
- Hot beverages: Serve with coffee, tea, or hot cocoa for a delightful pairing.
- Fresh fruit sides: Complement the tropical flavors with slices of kiwi, mango, or fresh berries.
- Ice cream accompaniment: Vanilla or coconut ice cream enhances the cake’s richness.
Storage Instructions
- Room temperature: Keep covered for up to 2 days in a cool, dry place.
- Refrigerator: Store in an airtight container for up to 5 days; the glaze helps retain moisture.
- Freezing: Wrap tightly in plastic wrap and foil; freeze for up to 1 month. Thaw in the refrigerator before serving.
Popular Questions
Q: Can I use canned or frozen strawberries for the puree?
A: Yes, just thaw and blend them until smooth. Frozen berries may require extra draining to avoid excess moisture.
Q: Can I skip the cream cheese glaze?
A: Absolutely, though the glaze adds sweetness and a creamy finish. A simple powdered sugar drizzle works as an alternative.
Q: How can I prevent the cake from sticking to the pan?
A: Thoroughly grease and flour the pan or use baking spray with flour. Bundt pans with nonstick coating work best.
Strawberry Pineapple Pound Cake with Cream Cheese Glaze
Ingredients
Equipment
Method
- Preheat oven to 325°F (163°C). Grease and flour a 10-inch Bundt or tube pan.
- Beat butter and sugar until light and fluffy, about 3–5 minutes. Add eggs one at a time, beating well after each addition.
- Whisk together flour, baking powder, and salt.
- Alternate adding dry ingredients and fruit purees to the butter mixture, beginning and ending with flour. Stir in vanilla and almond extract. Add food coloring if desired.
- Pour batter into prepared pan and bake for 1 hour 15 minutes to 1 hour 30 minutes, or until a toothpick inserted comes out clean.
- Cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
- Beat cream cheese until smooth. Gradually add powdered sugar, milk or cream, and vanilla until glaze is smooth and pourable.
- Drizzle glaze over the cooled cake before slicing and serving.
Notes
- For cleaner glaze application, use a spoon or piping bag.
- Adjust fruit puree ratios to intensify strawberry or pineapple flavor.
- Cake can be made a day ahead to allow flavors to meld.
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