Ingredients
Scale
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup crushed pineapple, drained
- 1 cup fresh strawberries, chopped
Instructions
- Preheat the oven to 350°F (175°C) and grease a bundt pan.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs, one at a time, mixing well after each addition.
- Combine the flour, baking powder, baking soda, and salt in a separate bowl, then gradually add to the creamed mixture, alternating with the sour cream and vanilla extract.
- Fold in the crushed pineapple and chopped strawberries until evenly distributed.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 60 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- For extra flavor, you can add a splash of coconut extract.
- Ensure the pineapple is well-drained to avoid a soggy cake.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 100mg