This Strawberry Pineapple Pound Cake is rich, buttery, fruity, and beautifully moist. It combines the classic dense texture of a homemade pound cake with juicy strawberries and sweet crushed pineapple for a bright, tropical twist.
Every slice is soft and tender, with little bursts of fresh strawberry and pineapple throughout. The optional pineapple glaze adds just the right amount of sweetness and gives the cake a pretty finish, making it perfect for spring, summer, brunch, holidays, or family gatherings.
Why You’ll Love This Strawberry Pineapple Pound Cake
This cake is simple, beautiful, and full of flavor. The butter and eggs give it that classic pound cake richness, while the sour cream keeps the crumb moist and tender.
The combination of strawberries and pineapple makes the cake taste fresh, sweet, and slightly tropical. It is delicious served plain, but even better with a light pineapple glaze drizzled over the top.
Serve it with coffee, tea, whipped cream, or fresh fruit for a lovely homemade dessert.
Strawberry Pineapple Pound Cake
Prep Time
20 minutes
Cook Time
65 minutes
Total Time
1 hour 25 minutes
Servings
12 slices
Calories
Approximately 380 kcal per slice
Ingredients
For the Pound Cake
- 1 1/2 cups unsalted butter, softened
- 2 1/2 cups granulated sugar
- 6 large eggs, room temperature
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup crushed pineapple, drained
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, diced
- 1/4 cup sour cream
For the Optional Glaze
- 1 cup powdered sugar
- 2 to 3 tablespoons pineapple juice
- Fresh strawberry slices, for garnish
Instructions
Step 1: Prepare the Oven and Pan
Preheat your oven to 325°F (163°C).
Grease and flour a 10-inch Bundt pan. You can also use loaf pans if preferred. Make sure the pan is well coated so the cake releases easily after baking.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together for 4 to 5 minutes, or until the mixture is light, fluffy, and pale.
This step helps create a soft, tender cake texture.
Step 3: Add the Eggs
Add the eggs one at a time, beating well after each addition.
Using room-temperature eggs helps the batter mix more evenly and gives the cake a smoother texture.
Step 4: Mix the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt.
This helps evenly distribute the baking powder and prevents uneven rising.
Step 5: Combine the Batter
Gradually add the dry ingredients to the butter mixture, alternating with the sour cream.
Mix only until combined. Do not overmix, as this can make the cake dense.
Step 6: Add the Fruit and Vanilla
Gently fold in the drained crushed pineapple, diced strawberries, and vanilla extract.
Be careful not to stir too aggressively. Folding gently helps keep the fruit pieces intact and prevents the batter from becoming too wet.
Step 7: Bake the Cake
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
If the top begins to brown too quickly, loosely cover the cake with foil during the last 15 minutes of baking.
Step 8: Cool the Cake
Let the cake cool in the pan for 15 minutes.
Then carefully turn it out onto a wire rack and allow it to cool completely before adding the glaze.
How to Make the Pineapple Glaze
In a small bowl, whisk together the powdered sugar and pineapple juice until smooth.
Start with 2 tablespoons of pineapple juice, then add more if needed until the glaze reaches a drizzleable consistency.
Drizzle the glaze over the cooled cake and garnish with fresh strawberry slices if desired.
Baking Tips for the Best Results
Drain the crushed pineapple well before adding it to the batter. Too much liquid can make the cake heavy or too moist in the center.
Use fresh strawberries and dice them small so they spread evenly through the cake.
Make sure the butter is softened, not melted. Softened butter creams properly with sugar and helps create the right pound cake texture.
Do not overmix after adding the flour. Mix just until the ingredients come together.
Let the cake cool completely before glazing, or the glaze will melt and run off too quickly.
Serving Ideas
This Strawberry Pineapple Pound Cake is delicious on its own, but you can also serve it with:
- Whipped cream
- Vanilla ice cream
- Fresh berries
- Extra pineapple glaze
- Hot coffee
- Iced tea
- Lemonade
It is perfect for brunch, afternoon dessert, spring celebrations, summer cookouts, and holiday tables.
Storage Tips
Store the cake covered at room temperature for up to 2 days.
For longer storage, keep it in an airtight container in the refrigerator for up to 5 days. Let slices come to room temperature before serving for the best texture.
You can also freeze the cake without the glaze. Wrap it tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before glazing and serving.
Recipe Variations
For a tropical flavor, add 1/2 cup shredded coconut to the batter.
For extra sweetness, fold in white chocolate chips or drizzle melted white chocolate over the cooled cake.
For a citrus twist, add a little lemon or lime zest to the batter.
You can also make this cake in loaf pans instead of a Bundt pan. Just begin checking for doneness earlier, since baking time may vary depending on pan size.
Final Thoughts
This Strawberry Pineapple Pound Cake is buttery, moist, fruity, and full of bright flavor. The sweet pineapple, juicy strawberries, and tender pound cake crumb make every slice feel special.
Whether you serve it for a family gathering, summer party, holiday dessert, or a quiet afternoon treat, this cake is simple, beautiful, and always satisfying.
