Strawberry Pineapple Pound Cake

Why You’ll Love This Recipe

I love how this cake blends the rich texture of a traditional pound cake with the freshness of fruit. The strawberries and pineapple give it a natural sweetness and a beautiful pop of color, while the dense crumb holds everything together without getting soggy. It’s easy to mix up, bakes beautifully, and looks impressive with minimal effort. Serve it plain, glazed, or with whipped cream—there’s no wrong way.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Unsalted butter (softened)

• Granulated sugar

• Eggs

• All-purpose flour

• Baking powder

• Salt

• Vanilla extract

• Crushed pineapple (drained)

• Fresh strawberries (chopped)

• Sour cream or buttermilk (for moisture)

Directions

1. I preheat the oven to 325°F and grease a bundt pan or loaf pan generously with butter and flour.

2. In a mixing bowl, I cream the butter and sugar together until light and fluffy.

3. I add the eggs one at a time, beating well after each addition.

4. In another bowl, I whisk together the flour, baking powder, and salt.

5. I add the dry ingredients to the butter mixture gradually, alternating with the sour cream or buttermilk.

6. I fold in the vanilla, drained pineapple, and chopped strawberries gently by hand.

7. I pour the batter into the prepared pan and smooth the top.

8. I bake for 60–70 minutes, or until a toothpick comes out clean from the center.

9. I cool the cake in the pan for about 15 minutes before turning it out onto a wire rack to cool completely.

Servings and timing

This cake serves about 10 to 12 people. It takes 20 minutes to prep and around 1 hour to bake, plus cooling time—so I plan for about 90 minutes from start to finish.

Variations

Sometimes I glaze the cake with a simple mix of powdered sugar and pineapple juice or lemon juice for extra flavor. I’ve also folded in coconut flakes for a tropical touch or added a swirl of strawberry preserves for more intense berry flavor. If I want a richer version, I use cream cheese instead of sour cream in the batter.

Storage/Reheating

This pound cake keeps well at room temperature for up to 3 days, tightly covered. I store it in the fridge for up to 5 days if I want it to last longer. To serve warm, I heat individual slices in the microwave for about 10–15 seconds. It also freezes well—just wrap it tightly in plastic wrap and foil, then thaw overnight in the fridge.

FAQs

Can I use frozen strawberries?

Yes, I thaw them first and pat them dry to remove excess moisture. I avoid overmixing once they’re added to keep the batter from turning pink.

How do I prevent the fruit from sinking?

I toss the chopped strawberries and pineapple in a tablespoon of flour before folding them into the batter. This helps suspend them evenly.

Can I use canned pineapple?

Yes, I use crushed canned pineapple and make sure to drain it thoroughly before adding it to the batter.

What type of pan works best?

I usually bake this in a bundt pan for presentation, but it also works in two standard loaf pans or a large tube pan. I just adjust the bake time if needed.

Is this cake too sweet?

It’s sweet but balanced by the tang from the pineapple and strawberries. If I want it less sweet, I reduce the sugar slightly or skip the glaze.

Conclusion

Strawberry Pineapple Pound Cake is a beautiful, flavorful dessert that’s as easy to love as it is to make. I enjoy how the fruit adds freshness to every slice while the classic pound cake base keeps it rich and satisfying. Whether I’m baking it for guests or just treating myself, it’s a recipe that never fails to brighten the table.