Pineapple Strawberry Pound Cake

Pineapple Strawberry Pound Cake

For the Pound Cake:

Ingredients:

1 cup unsalted butter (softened)

1 (8 oz) package cream cheese (softened)

3 cups granulated sugar

6 large eggs (at room temperature)

3 cups all-purpose flour (sifted)

1/4 teaspoon salt

1 teaspoon vanilla extract

1/2 teaspoon almond extract (optional)

1/2 cup crushed pineapple (drained, juice reserved)

1/2 cup fresh strawberries (mashed or pureed)

1/4 cup sour cream or buttermilk

1/2 cup milk (room temperature)

For the Pink Glaze:

Ingredients:

1 cup powdered sugar (sifted)

2-3 tablespoons milk (or reserved pineapple juice)

1/4 teaspoon vanilla extract

A few drops of red food coloring (optional, to achieve a pink color)

Instructions:

For the Pound Cake:

Preheat the Oven:

Preheat your oven to 325°F (163°C).

Grease and flour a 10-inch bundt pan or tube pan, or line it with parchment paper.

Cream the Butter, Cream Cheese, and Sugar:

In a large mixing bowl, cream together the butter, cream cheese, and granulated sugar using an electric mixer on medium speed. Beat until light and fluffy, about 5 minutes.

Add the Eggs:

Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.

Add the Dry Ingredients:

In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk and sour cream (or buttermilk). Begin and end with the dry ingredients. Mix until just combined.

Add the Pineapple and Strawberry Flavors:

Stir in the crushed pineapple (make sure to drain it well) and mashed strawberries. Mix until fully incorporated.

Bake the Cake:

Pour the batter into the prepared bundt pan and smooth the top with a spatula.

Bake for 1 hour to 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

Let the cake cool in the pan for 10-15 minutes, then turn it out onto a wire rack to cool completely.

For the Pink Glaze:

Make the Glaze:

In a small bowl, whisk together the powdered sugar, milk (or reserved pineapple juice), and vanilla extract. Add the liquid gradually until the glaze reaches your desired consistency. If you want a brighter pink color, add a few drops of red food coloring.

Drizzle the Glaze:

Once the cake has cooled completely, drizzle the pink glaze over the top of the cake, allowing it to drip down the sides.

Serve and Enjoy:

Slice and enjoy your Pineapple Strawberry Pound Cake with Pink Glaze! The moist, flavorful cake with the tropical pineapple and strawberry flavors is complemented perfectly by the sweet, glossy pink glaze.