Why You’ll Love This Recipe
- Moist & Flavorful : The combination of pineapple and strawberry keeps the cake incredibly moist and bursting with sweetness.
- Tropical Vibes : Pineapple adds a bright, tangy twist, while strawberries bring a fresh, juicy pop.
- Easy to Make : Simple ingredients and straightforward steps make this recipe accessible for bakers of all levels.
- Versatile : Perfect for brunch, afternoon tea, or dessert—serve it plain, with whipped cream, or topped with a glaze.
- Crowd-Pleasing : A colorful, fruity cake that’s sure to impress at potlucks, parties, or family gatherings.
Ingredients You’ll Need
Serves 8–10
For the Cake:
- 1 cup unsalted butter , softened
- 1 1/2 cups granulated sugar
- 4 large eggs , room temperature
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup crushed pineapple , drained (reserve juice for optional glaze)
- 1 cup fresh strawberries , diced (plus extra for garnish)
For the Glaze (Optional):
- 1 cup powdered sugar , sifted
- 2–3 tbsp reserved pineapple juice (or milk, if no juice is available)
Step-by-Step Instructions
Step 1: Preheat & Prep
- Preheat your oven to 325°F (165°C) . Grease and flour a loaf pan or line it with parchment paper for easy removal.
Step 2: Cream Butter and Sugar
- In a large mixing bowl, cream the softened butter and sugar together until light and fluffy (about 2–3 minutes).
Step 3: Add Eggs and Vanilla
- Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract.
Step 4: Mix Dry Ingredients
- In a separate bowl, whisk together the flour, baking powder, and salt.
Step 5: Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Step 6: Fold in Fruit
- Gently fold in the drained crushed pineapple and diced strawberries. Do not overmix, as this can cause the fruit to release too much liquid.
Step 7: Bake