Strawberry Pineapple Pound Cake

Introduction

Strawberry Pineapple Pound Cake is the perfect blend of bright tropical flavor and classic Southern pound cake richness. This irresistible dessert takes everything people love about a traditional pound cake—dense texture, buttery crumb, and a sweet golden crust—and elevates it with crushed pineapple, juicy strawberries, and a glaze that ties everything together beautifully.

Pineapple brings moisture and natural sweetness, while strawberries add bursts of fruity flavor that taste fresh, light, and summery. Whether you serve it warm with whipped cream, chilled with a drizzle of glaze, or topped with fresh strawberries and pineapple chunks, this cake instantly becomes the centerpiece of any table.

This recipe is perfect for holidays, family dinners, potlucks, summer barbecues, church gatherings, or even a simple weekend dessert. With a soft interior, crisp exterior, and bright fruity aroma, Strawberry Pineapple Pound Cake is comforting yet vibrant—a cake you’ll want to bake again and again.

Ingredients

For the Pound Cake

3 cups all-purpose flour
3 cups granulated sugar
1 ½ cups unsalted butter, softened
6 large eggs, room temperature
1 cup crushed pineapple (drained slightly, not fully dry)
½ cup strawberry puree or finely diced strawberries
½ cup sour cream
1 tsp pineapple extract (optional)
1 tsp vanilla extract
1 tsp baking powder
¼ tsp salt

For the Strawberry Pineapple Glaze

1 cup powdered sugar
2–3 tbsp pineapple juice
1 tbsp strawberry puree (or crushed freeze-dried strawberry powder)
Optional: ½ tsp vanilla extract

Preparation

Step 1: Prepare the Baking Pan

Preheat your oven to 325°F (165°C).
Grease and flour a bundt or tube pan, making sure the grooves are well-coated.
Set aside.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, beat softened butter until creamy.
Add granulated sugar gradually and continue beating for 5–6 minutes, until pale, fluffy, and smooth.
This step builds the classic pound-cake texture.

Step 3: Add Eggs and Flavor

Add eggs one at a time, mixing well after each addition.
Add vanilla and pineapple extract.
Gently fold in strawberry puree or chopped strawberries.
Stir in the crushed pineapple, making sure not to overmix.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk flour, baking powder, and salt.
Add dry ingredients to the wet mixture in two additions, alternating with sour cream.
Mix gently until just combined—do not overblend or cake may become dense.

Step 5: Bake the Pound Cake

Pour batter evenly into the prepared pan.
Smooth the top with a spatula.
Bake for 70–85 minutes, or until a toothpick inserted comes out clean.
Let the cake cool 15 minutes in the pan before turning it out onto a wire rack.
Allow it to cool completely before glazing.

Variation

Strawberry Swirl Version: Add a swirl of strawberry jam through the batter before baking.
Pineapple Coconut Cake: Add ½ cup shredded coconut to the batter.
Cream Cheese Filling: Add a cheesecake-style filling in the center for extra richness.
Strawberry Crunch Topping: Press strawberry crunch crumble over the glaze for added texture.
Extra Moist Version: Replace ¼ cup sour cream with ¼ cup pineapple juice.

COOKING Note :

For the best texture, all ingredients—especially butter, eggs, sour cream, and fruit—should be at room temperature. This ensures even mixing and prevents the batter from splitting. The pineapple should be lightly drained but not fully dry, as the moisture is key to keeping the pound cake soft.

Serving Suggestions :

Slice and serve with fresh strawberries and pineapple chunks.
Add whipped cream or vanilla ice cream for a refreshing summer dessert.
Drizzle with extra pineapple juice glaze for added sweetness.
Dust with powdered sugar for a simple, elegant finish.
Serve warm for a softer texture or chilled for a firmer pound cake slice.

Tips :

Cream the butter and sugar fully to create a light, tender crumb.
Don’t overmix once flour is added—this can make the cake tough.
If strawberries are very juicy, remove excess liquid before adding.
Bake low and slow at 325°F to avoid a burnt crust.
Let the cake cool completely before glazing to prevent the glaze from melting.