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Sweet Pistachio Cream Brioche Rolls

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This strawberry pineapple pound cake is a moist, buttery dessert bursting with tropical sweetness. Juicy strawberries and crushed pineapple are folded into a rich, tender crumb, making it ideal for gatherings or a simple treat.

  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: 80–90 minutes
  • Total Time: 2 hours
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup unsalted butter, softened
  • ½ cup vegetable oil
  • 2½ cups granulated sugar
  • 5 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • ½ cup whole milk
  • 1 cup crushed pineapple, well drained
  • 1 cup fresh strawberries, hulled and finely chopped
  • 1 tablespoon butter (for greasing pan, optional)
  • 1 tablespoon flour (for dusting pan, optional)

Instructions

  1. Preheat the oven to 325°F (165°C). Grease and flour a 10-inch bundt or tube pan and set aside.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large mixing bowl, beat the softened butter and sugar until light and fluffy, about 3–4 minutes.
  4. Add the vegetable oil and mix until fully incorporated.
  5. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  6. Add the dry ingredients to the batter in three additions, alternating with the milk, beginning and ending with the flour. Mix just until combined.
  7. Gently fold in the crushed pineapple and chopped strawberries until evenly distributed.
  8. Pour the batter into the prepared pan and smooth the top.
  9. Bake for 80–90 minutes, or until a toothpick inserted into the center comes out clean.
  10. Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

  • You can substitute strawberries with raspberries or peaches.
  • Add 1 tablespoon lemon zest for a citrusy twist.
  • Drizzle a glaze made with powdered sugar and pineapple juice over the cooled cake for added sweetness.
  • Finely chop fruit and lightly flour it to prevent sinking.
  • Store at room temperature for up to 2 days or refrigerate for up to 5 days.
  • To reheat, microwave individual slices for 10–15 seconds.

Nutrition

Find it online: https://savorymomskitchen.com/sweet-pistachio-cream-brioche-rolls/