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Strawberry Pineapple Pound Cake

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FAQs

1. Can I use fresh or canned pineapple?

Yes. Canned crushed pineapple works best, but fresh pineapple can be finely chopped and lightly pulsed in a blender.

2. Can I substitute strawberry puree with jam?

Yes, strawberry jam can be used. Reduce the sugar slightly if the jam is very sweet.

3. Why did my pound cake crack on top?

Cracking is normal in pound cakes. It happens as the dense batter rises. It won’t affect texture.

4. Can I freeze the pound cake?

Absolutely. Wrap tightly in plastic wrap and foil. Glaze after thawing for best texture.

5. How do I keep the cake moist?

Avoid overbaking, keep pineapple slightly moist, and store in an airtight container.

Conclusion

Strawberry Pineapple Pound Cake is a delightful fusion of classic buttery pound cake and bright, fruity tropical flavor. With a moist crumb, rich buttery base, and bursts of pineapple and strawberry in every bite, this cake offers comfort, nostalgia, and refreshing sweetness all in one. Whether served as a summer dessert, holiday treat, or everyday indulgence, this recipe is dependable, flavorful, and guaranteed to impress.

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

Instructions

Step 1: Prepare the Baking Pan

  1. Preheat your oven to 325°F (165°C).

  2. Grease and flour a bundt or tube pan, making sure the grooves are well-coated.

  3. Set aside.

Step 2: Cream the Butter and Sugar

  1. In a large mixing bowl, beat softened butter until creamy.

  2. Add granulated sugar gradually and continue beating for 5–6 minutes, until pale, fluffy, and smooth.

  3. This step builds the classic pound-cake texture.

Step 3: Add Eggs and Flavor

  1. Add eggs one at a time, mixing well after each addition.

  2. Add vanilla and pineapple extract.

  3. Gently fold in strawberry puree or chopped strawberries.

  4. Stir in the crushed pineapple, making sure not to overmix.

Step 4: Combine Dry Ingredients

  1. In a separate bowl, whisk flour, baking powder, and salt.

  2. Add dry ingredients to the wet mixture in two additions, alternating with sour cream.

  3. Mix gently until just combined—do not overblend or cake may become dense.

Step 5: Bake the Pound Cake

  1. Pour batter evenly into the prepared pan.

  2. Smooth the top with a spatula.

  3. Bake for 70–85 minutes, or until a toothpick inserted comes out clean.

  4. Let the cake cool 15 minutes in the pan before turning it out onto a wire rack.

  5. Allow it to cool completely before glazing.

Notes

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.

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