Strawberry Pineapple Pound Cake

Strawberry Pineapple Pound Cake is the kind of dessert that feels like sunshine on a plate. It’s dense yet tender, sweet yet balanced, with bursts of juicy strawberry and tangy pineapple dancing in every slice. Drizzled with a silky glaze and flecked with fruit, this cake is tropical comfort food at its best—cheerful, nostalgic, and delightfully indulgent.

Behind the Recipe

This recipe was born on a warm spring afternoon when I found myself with extra strawberries and a can of pineapple left from a fruit salad. Rather than letting them go to waste, I folded them into a classic pound cake batter—and wow, what a revelation. The result was a moist, golden loaf packed with tropical flavor, perfect with tea or dressed up with whipped cream for dessert. Since then, it’s become a family favorite that I bring out for birthdays, brunches, and potlucks alike.

Recipe Origin or Trivia

Pound cake dates back to 18th-century Europe, traditionally made with a pound each of butter, sugar, flour, and eggs. Over time, the recipe evolved into more delicate variations, often flavored with extracts or citrus. This fruity twist leans into Southern-style baking, where pineapple and strawberry often feature in layered cakes and cobblers. By bringing them together in a single loaf, we celebrate a blend of old-school technique and tropical flair.

Why You’ll Love Strawberry Pineapple Pound Cake

If you’re craving something sweet, tender, and vibrant, this cake has your name written all over it:

Versatile: Serve it for dessert, breakfast, or an afternoon snack.

Budget-Friendly: Uses everyday ingredients and canned fruit.

Quick and Easy: No layers, no frosting—just mix, bake, and enjoy.

Customizable: Swap or add fruits, glaze flavors, or extracts.

Crowd-Pleasing: Moist, colorful, and appealing to all ages.

Make-Ahead Friendly: Flavor deepens and improves over time.

Great for Leftovers: Tastes even better the next day—if it lasts that long!

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Chef’s Pro Tips for Perfect Results

Here’s how to make sure your pound cake comes out bakery-worthy:

1. Use Room Temperature Ingredients: Helps batter mix evenly for a smooth crumb.
2. Drain Fruit Well: Especially the pineapple—too much juice can make the cake soggy.
3. Toss Fruit in Flour: Coating strawberries and pineapple prevents sinking.
4. Do Not Overmix: Once flour is added, mix gently to avoid a dense cake.
5. Cool Completely Before Glazing: This keeps the glaze from melting off.

Kitchen Tools You’ll Need

You’ll only need a few baking basics to pull off this beauty:

Loaf Pan or Bundt Pan: Either works—just adjust bake time slightly.

Mixing Bowls: One for wet, one for dry, and one for the fruit.

Hand or Stand Mixer: For creaming butter and sugar until fluffy.

Rubber Spatula: Helps fold in fruit and scrape every last bit of batter.

Cooling Rack: Essential for cooling the cake evenly.

Ingredients in Strawberry Pineapple Pound Cake

Each ingredient plays a part in creating that sweet, fruity harmony:

1. Unsalted Butter: 1 cup (2 sticks), softened. Provides rich flavor and moist texture.
2. Granulated Sugar: 2 cups. Sweetens and aerates the batter during creaming.
3. Large Eggs: 4. Adds structure, richness, and lift.
4. Vanilla Extract: 1 tablespoon. Balances the fruit with warm, floral notes.
5. All-Purpose Flour: 3 cups. The structural backbone of the pound cake.
6. Baking Powder: 1 teaspoon. Helps lighten the dense batter slightly.
7. Salt: 1/2 teaspoon. Brightens and enhances all flavors.
8. Sour Cream: 1/2 cup. Keeps the crumb moist and tender.
9. Crushed Pineapple: 1 cup, well-drained. Brings juicy, tangy sweetness.
10. Fresh Strawberries: 1 cup, chopped and lightly tossed in flour. Adds bursts of berry brightness.

Optional Glaze:

11. Powdered Sugar: 1 cup.
12. Pineapple Juice: 2–3 tablespoons. From drained pineapple or fresh.

Ingredient Substitutions

Make it work with what you’ve got:

Sour Cream: Greek yogurt is a great 1:1 swap.

Fresh Strawberries: Frozen (thawed and well-drained) or raspberries.

Crushed Pineapple: Pineapple tidbits finely chopped.

Butter: Use plant-based butter for a dairy-free option.

Ingredient Spotlight

Crushed Pineapple: Adds both moisture and a tropical tang that transforms the cake’s flavor profile.

Fresh Strawberries: Their natural sweetness and bright color create stunning pockets of fruit in each slice.

Instructions for Making Strawberry Pineapple Pound Cake

Let’s bake this sunshine-filled cake from start to finish:

1. Preheat Your Equipment:
   Preheat your oven to 350°F (175°C). Grease and flour a loaf or bundt pan.
2. Combine Ingredients:
   In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then mix in vanilla extract and sour cream.
3. Prepare Your Cooking Vessel:
   In a separate bowl, whisk together flour, baking powder, and salt. Toss chopped strawberries and pineapple with 1 tablespoon flour.
4. Assemble the Dish:
   Gradually add dry ingredients to the wet, mixing until just combined. Gently fold in the floured fruit.
5. Cook to Perfection:
   Pour batter into prepared pan and smooth the top. Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
6. Finishing Touches:
   Let cool in the pan for 15 minutes, then transfer to a wire rack. Once cool, whisk glaze ingredients and drizzle over the top.
7. Serve and Enjoy:
   Slice and serve with whipped cream, fresh berries, or a scoop of vanilla ice cream.

Texture & Flavor Secrets

The texture is classic pound cake—rich, dense, and buttery—but the fruit adds juicy pockets that keep it from feeling heavy. The pineapple’s slight tang cuts through the sweetness, while strawberries bring soft bursts of flavor and color. The glaze ties it all together with a tropical kiss.

Cooking Tips & Tricks

Keep these quick tips in mind for an easy win:

• Tent with foil halfway through baking if the top browns too quickly.
• Use a serrated knife for cleaner slices.
• Let the cake sit overnight—the flavor deepens beautifully.

What to Avoid

Avoid these common pitfalls:

• Using wet fruit—it will sink or cause soggy spots.
• Overmixing the batter—this leads to toughness.
• Removing from the pan too early—give it time to set.

Nutrition Facts

Servings: 12 slices
Calories per serving: 360

Note: These are approximate values.

Preparation Time

Prep Time: 20 minutes
Cook Time: 65 minutes
Total Time: 1 hour 25 minutes

Make-Ahead and Storage Tips

This cake is a dream for advance prep. Bake a day ahead and glaze before serving. Store tightly wrapped at room temperature for 2 days or refrigerate up to 5 days. Freeze slices individually wrapped for up to 2 months—just thaw and enjoy.

How to Serve Strawberry Pineapple Pound Cake

Serve thick slices on a platter with fresh strawberries, pineapple wedges, or mint sprigs. Pair with a dollop of whipped cream or yogurt. For extra flair, add a drizzle of strawberry puree or serve with a chilled pineapple sorbet.

Creative Leftover Transformations

If you’ve got leftovers, try these ideas:

• Toast slices and spread with cream cheese.
• Cube and layer into a trifle with whipped cream and fruit.
• Make pound cake French toast for a brunch upgrade.

Additional Tips

• For extra fruit flavor, add pineapple or strawberry extract to the batter.
• Dust with powdered sugar for a simple, elegant finish.
• Double the glaze for an extra decadent drizzle.

Make It a Showstopper

Present it on a cake stand with a cascade of fresh fruit and edible flowers. Slice thick and fan out for a dramatic effect. Serve with tropical drinks for an island-inspired dessert table.

Variations to Try

• Coconut Twist: Add 1/2 cup shredded coconut to the batter.
• Citrus Glaze: Use orange or lemon juice in the glaze.
• Berry Burst: Mix in raspberries or blueberries with the strawberries.
• Spiced Version: Add cinnamon and nutmeg for a warm twist.
• Mini Loaves: Bake in smaller pans for gifting or individual servings.

FAQ’s

Q1: Can I use frozen strawberries?

Yes, thaw and drain them well to prevent excess moisture.

Q2: What pan size works best?

A standard 9×5 loaf pan or a 10-cup bundt pan.

Q3: Can I skip the glaze?

Yes, or just dust with powdered sugar instead.

Q4: How do I prevent fruit from sinking?

Toss it in flour before folding into the batter.

Q5: Can I make this dairy-free?

Use plant-based butter and yogurt instead of sour cream.

Q6: Should I refrigerate the cake?

Only if storing beyond 2 days or in warm climates.

Q7: Can I use pineapple tidbits?

Yes, just chop them smaller and drain well.

Q8: Is this freezer-friendly?

Absolutely! Freeze wrapped slices or the whole loaf.

Q9: Can I make it more tangy?

Add lemon zest or a splash of lemon juice to the batter.

Q10: How do I know when it’s done?

Insert a toothpick in the center—it should come out clean or with moist crumbs.

Conclusion

Strawberry Pineapple Pound Cake is the kind of dessert that brings a little joy to every slice. It’s vibrant, flavorful, and easy enough for everyday baking but special enough to impress. Trust me, you’re going to love this—it’s sunshine in every bite.

Watch How to Make Strawberry Pineapple Pound Cake