Description
A delightful Strawberry Pineapple Cake featuring a moist, pink-hued cake infused with fresh strawberries and crushed pineapple, topped with a creamy pineapple whipped topping and decorated with fresh strawberries. Perfect for summer gatherings or any celebration.
Ingredients
Scale
Cake Ingredients
- 2½ cups cake and pastry flour (or all purpose flour)
- 2 Tbsp strawberry jello powder
- 1 tsp baking soda
- 1 tsp baking powder
- ¼ tsp salt
- 1 cup unsalted butter (room temperature)
- 1 cup granulated sugar (or brown sugar)
- 2 eggs
- 1 tsp vanilla extract
- 1 cup milk
- ⅔ cup chopped fresh strawberries
- 1 cup crushed pineapple (drained)
Topping Ingredients
- 1½ cups crushed pineapple (19 oz can, drained)
- 2 cups heavy whipping cream
- ⅔ cup vanilla instant pudding mix (135 g / 4.75 oz)
- 5–6 fresh strawberries (sliced in half for decoration)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with nonstick cooking spray or vegetable oil to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, combine the cake and pastry flour, strawberry jello powder, baking soda, baking powder, and salt. Set this mixture aside for later use.
- Cream Butter and Sugar: Using a hand mixer in a large bowl, beat the room temperature butter with granulated sugar until light and fluffy.
- Add Eggs and Vanilla: Mix in the eggs one at a time followed by the vanilla extract, beating until combined.
- Incorporate Dry Ingredients and Milk: Add one-third of the dry flour mixture to the wet ingredients and mix gently. Then add another third and mix again. Pour in the milk and mix well. Finally, add the last portion of dry ingredients and mix just until combined to maintain a pink, moist batter.
- Add Fruits to Batter: Chop fresh strawberries finely (about ⅔ cup) and gently fold them along with 1 cup of drained crushed pineapple into the batter, being careful not to overmix.
- Bake the Cake: Pour the batter into the prepared baking dish, spreading evenly. Bake for 32-38 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely on a wire rack, preferably refrigerate for a few hours or overnight.
- Prepare Pineapple Whipped Topping: Drain additional 1½ cups crushed pineapple thoroughly using a fine mesh strainer. In a chilled large bowl, beat the heavy whipping cream until soft peaks form (about 8 minutes). In another bowl, stir together the drained pineapple and vanilla instant pudding mix.
- Combine Topping Ingredients: Fold the pineapple and pudding mixture gently into the whipped cream until well blended. Chill the pineapple whipped topping in the refrigerator for at least 30 minutes, preferably longer or overnight, to set properly.
- Assemble the Cake: Spread the chilled pineapple whipped topping evenly over the cooled cake using a spatula. Decorate the top with halved fresh strawberries arranged in rows for a visually appealing look.
- Serve: Slice into pieces, serve chilled, and enjoy the refreshing combination of strawberry and pineapple flavors in every bite.
Notes
- Ensure the crushed pineapple is well-drained to prevent a soggy cake and topping.
- For best texture and flavor, chill the cake and topping overnight before assembly.
- You can substitute granulated sugar with brown sugar for a deeper flavor.
- If fresh strawberries are not available, frozen strawberries can be used, thawed and drained.
- This cake keeps well refrigerated for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 350 kcal
- Sugar: 25 g
- Sodium: 220 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 75 mg
Keywords: Strawberry Pineapple Cake, Pineapple Whipped Topping, Fruit Cake, Summer Dessert, Strawberry Cake
