There’s something so special about baking a cake that carries a touch of sunshine in every bite. This Strawberry Pineapple Pound Cake is one of those recipes that instantly makes you smile, whether you’re serving it at a family gathering, taking it to a potluck, or just enjoying it with a cup of tea at home. The sweet strawberries paired with juicy pineapple create a beautiful balance of flavors, and the dense yet moist pound cake texture makes it irresistible.
If you’d love to have this recipe delivered straight to your inbox (and many more like it!), be sure to subscribe to my email list—you won’t miss a single delicious bake!
Why You’ll Love This Strawberry Pineapple Pound Cake
- Sweet & Fruity Flavor Combo: The tropical brightness of pineapple pairs perfectly with the juicy sweetness of strawberries.
- Moist & Tender Crumb: Thanks to the fruit, this cake stays soft and luscious without being heavy.
- Showstopper Look: The pops of pink and yellow fruit make every slice beautiful.
- Versatile: Perfect for brunch, dessert, or even as a sweet treat with coffee.
What Does Strawberry Pineapple Pound Cake Taste Like?
Imagine the rich, buttery flavor of a classic pound cake—but now it’s uplifted by tangy pineapple and bursts of strawberry sweetness. Each bite gives you the dense structure of a traditional loaf, but with a juicy freshness that makes it feel light and summery. The aroma while it bakes? Simply irresistible!
Benefits of Making This Recipe
- Uses simple pantry ingredients.
- Can be made ahead for parties.
- Freezer-friendly, so you can enjoy slices whenever you crave them.
- A fun way to use fresh or canned fruit.
Ingredients for Strawberry Pineapple Pound Cake
Here’s what you’ll need to bring this cake to life:
- 1 ½ cups unsalted butter, softened
- 3 cups granulated sugar
- 6 large eggs
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup sour cream (for moisture and tenderness)
- 1 teaspoon vanilla extract
- 1 cup diced fresh strawberries (patted dry)
- 1 cup crushed pineapple, drained very well
Optional Additions & Substitutions
- Use Greek yogurt instead of sour cream.
- Swap vanilla extract for almond extract for a slightly nutty flavor.
- Add shredded coconut for extra tropical vibes.
- Use frozen strawberries (thawed and drained) if fresh aren’t in season.
Tools You’ll Need
- Stand mixer or hand mixer
- Mixing bowls
- 10-inch Bundt pan or loaf pans
- Rubber spatula
- Wire cooling rack
How to Make Strawberry Pineapple Pound Cake
- Preheat Oven – Set your oven to 325°F (165°C). Grease and flour your Bundt pan generously.
- Cream Butter & Sugar – In a large bowl, beat butter and sugar until light and fluffy. This is key for that perfect pound cake texture.
- Add Eggs – Beat in the eggs one at a time, ensuring each is fully incorporated.
- Combine Dry Ingredients – Whisk flour, baking powder, and salt in a separate bowl.
- Mix Batter – Gradually add dry mixture to the butter-sugar mixture, alternating with sour cream. Stir in vanilla.
- Fold in Fruit – Gently fold in strawberries and pineapple, being careful not to overmix.
- Bake – Pour batter into the pan and smooth the top. Bake for 70–80 minutes, or until a toothpick comes out clean.
- Cool – Let the cake cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely.
What to Serve with Strawberry Pineapple Pound Cake
- A dollop of whipped cream and fresh berries
- A drizzle of pineapple glaze or simple powdered sugar glaze
- Vanilla ice cream for an extra indulgent dessert
Peanut Butter Crunch Lasagna
Ingredients
Equipment
Method
- Crush cookies into fine crumbs and mix with melted butter. Press firmly into the bottom of a 9×13 dish to form the crust. Refrigerate while preparing filling.
- Beat cream cheese, peanut butter, and powdered sugar until smooth. Fold in half of the whipped topping. Spread evenly over the crust.
- In a bowl, whisk pudding mix with cold milk until thickened. Spread over peanut butter layer.
- Spread remaining whipped topping evenly over pudding layer.
- Sprinkle chopped peanut butter cups or candy bits on top. Drizzle with chocolate syrup and melted peanut butter if desired.
- Refrigerate at least 4 hours (or overnight) before slicing and serving.
Notes
Tips for Perfect Pound Cake
- Always drain the pineapple well to prevent soggy texture.
- Pat strawberries dry before adding to the batter.
- Don’t rush the creaming process—it gives the cake its signature fluffy crumb.
- Bake low and slow; pound cakes need time!
Storage Instructions
- Room Temperature: Wrap tightly and keep for up to 3 days.
- Refrigerator: Store in an airtight container for up to 1 week.
- Freezer: Wrap slices individually and freeze for up to 3 months. Just thaw at room temperature before serving.
General Information
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Total Time: 1 hour 35 minutes
- Servings: 12–14 slices
Frequently Asked Questions
Can I use canned pineapple instead of fresh?
Yes! Just make sure it’s well-drained to avoid extra liquid.
Can I make this ahead of time?
Absolutely—this cake actually tastes even better the next day as the flavors deepen.
Can I bake it in loaf pans instead of a Bundt pan?
Yes, divide the batter evenly into two loaf pans and adjust the baking time to 55–65 minutes.
How do I keep the fruit from sinking?
Toss the strawberries in a tablespoon of flour before folding them into the batter.
Conclusion
This Strawberry Pineapple Pound Cake is a true celebration of flavor, texture, and sunshine in every slice. It’s proof that pound cakes don’t have to be plain—they can be vibrant, moist, and anything but boring!! Whether you’re serving it for brunch, gifting it to a friend, or enjoying it with your family, this cake is sure to become a keeper in your recipe box.
If you loved this, check out more fruity favorites like Peach Cobbler Pound Cake and Strawberry Shortcake Trifle—they’re equally show-stopping!
And don’t forget—leave me a review below if you try it, and share your beautiful cake photos with me on Pinterest. I love seeing your creations!
Nutritional Information (per slice, approx.)
- Calories: 420
- Fat: 19g
- Carbohydrates: 58g
- Protein: 5g
- Sugar: 38g
Would you like me to also write a quick pineapple glaze recipe for drizzling over the pound cake, so readers have an optional finishing touch?
