How do I adjust sweetness in pineapple strawberry pound cake?

To adjust sweetness, reduce the honey or sugar slightly—try cutting by 2 tablespoons first. Ripe strawberries and pineapple provide natural sweetness, so you may not need much added sugar. For a deeper flavor without extra sweetness, try a splash of vanilla or a dash of cinnamon.

How do I reheat leftovers without drying them out?

Microwave slices for 10–15 seconds or wrap them in foil and bake at 300°F for 5–7 minutes. If frozen, thaw at room temp before reheating for best texture.

What is the secret to making pound cake moist and tender?

Moisture is key. Greek yogurt, room-temp butter, and not overmixing help maintain a soft, dense texture. Proper baking temperature and using fresh fruit like crushed pineapple also help retain moisture.

Why is my pineapple upside-down cake soggy, and can that happen here?

Too much pineapple juice or underbaking can make cakes soggy. In this recipe, be sure to drain the crushed pineapple well and test doneness with a toothpick.

Can I add crushed pineapple to a cake mix?

Yes, you can fold drained crushed pineapple into cake mix for added moisture and flavor. Adjust liquid slightly if the mix gets too wet.

Is it better to bake pound cake at 325 or 350?

Bake this pound cake at 325°F. Lower heat ensures even baking and prevents the outside from overcooking before the inside is set.

Pineapple Strawberry Pound Cake – 1 Stunning Recipe for Moist, Fruity Flavor

Description

Moist, fruity, and naturally high in protein, this pineapple strawberry pound cake is a vibrant twist on a classic dessert.

Ingredients

1½ cups all-purpose flour (or almond + oat flour)

1 tsp baking powder

¼ tsp baking soda

½ tsp salt

½ cup unsalted butter

½ cup Greek yogurt

½ cup honey or coconut sugar

2 egg whites + 1 whole egg

1 tsp vanilla extract

1 cup chopped strawberries

½ cup crushed pineapple (well-drained)

Instructions

1. Preheat oven to 325°F and grease a loaf pan.
2. Whisk dry ingredients in one bowl.
3. Cream butter and honey/sugar until fluffy.
4. Beat in eggs, yogurt, and vanilla.
5. Fold in dry ingredients gently.
6. Add strawberries and pineapple, fold gently.
7. Pour into pan, smooth top.
8. Bake 55–65 mins. Cool before slicing.

Notes

Drain pineapple thoroughly to avoid soggy texture.

Add lemon zest or cinnamon for flavor depth.

Store in fridge up to 5 days, or freeze for 2 months.

Nutrition

Serving Size: 1 slice
Calories: 215
Sugar: 12g
Sodium: 190mg
Fat: 9g
Saturated Fat: 4g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 7g
Cholesterol: 30mg