Strawberry Pineapple Pound Cake

This Strawberry Pineapple Pound Cake is a bright and fruity twist on a classic dessert. I love how the buttery richness of the pound cake pairs with the sweet, tropical flavor of pineapple and the freshness of strawberries. It’s moist, dense, and perfect for spring and summer gatherings—or anytime I want something that feels a little special with minimal effort.

Why You’ll Love This Recipe

I love how this cake brings together nostalgic pound cake texture with a refreshing burst of fruit. It’s sweet without being overwhelming, and the combination of strawberry and pineapple gives it a sunny, tropical vibe. Whether I’m serving it with coffee in the morning or topping it with whipped cream for dessert, this cake is always a hit. Plus, it stores beautifully, making it a great make-ahead treat.

Ingredients

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

For the Pound Cake:

• 3 cups all-purpose flour

• 2½ cups granulated sugar

• 1 cup unsalted butter, softened

• 6 large eggs

• 1 cup crushed pineapple (with juice)

• 1 cup chopped fresh strawberries (or well-drained frozen)

• 1 teaspoon vanilla extract

• ½ teaspoon baking powder

• ¼ teaspoon salt

Optional Glaze or Toppings:

• Powdered sugar for dusting

• Whipped cream or cream cheese glaze

• Fresh strawberry or pineapple slices for garnish

Directions

1. I preheat the oven to 325°F (163°C) and grease a bundt pan or two loaf pans.

2. In a large bowl, I cream the softened butter and sugar together until light and fluffy—about 3–5 minutes using a hand mixer or stand mixer.

3. I beat in the eggs one at a time, mixing well after each addition.

4. I stir in the vanilla extract and then fold in the crushed pineapple (with juice) and chopped strawberries.

5. In a separate bowl, I whisk together the flour, baking powder, and salt.

6. I gradually add the dry ingredients to the wet mixture, stirring just until combined—making sure not to overmix.

7. I pour the batter evenly into the prepared pan(s) and smooth the top with a spatula.

8. I bake for 70–80 minutes, or until a toothpick inserted in the center comes out clean.

9. I let the cake cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely.

10. I serve it plain, dusted with powdered sugar, or topped with whipped cream and fresh fruit.

Servings and timing

This recipe serves about 10–12 people.
Prep Time: 15 minutes
Cook Time: 70–80 minutes
Total Time: 1 hour 30 minutes

Variations

Sometimes I swirl in a bit of strawberry jam or pineapple preserves for extra fruit flavor. I’ve also used lemon zest to brighten up the batter or added a drizzle of cream cheese glaze when I want something richer. If I’m short on fresh fruit, I use well-drained canned pineapple and frozen strawberries.

Storage/Reheating

I store the pound cake tightly wrapped at room temperature for up to 3 days, or in the fridge for up to a week. It also freezes well—I wrap individual slices or the whole cake in plastic and foil, then freeze for up to 3 months. I reheat slices gently in the microwave or let them thaw at room temperature.

FAQs

Can I use canned pineapple instead of fresh?

Yes, I use crushed canned pineapple with the juice included—it works perfectly in this recipe.

Do I need to coat the strawberries in flour?

If the strawberries are extra juicy, I sometimes toss them in a little flour to help keep them from sinking in the batter.

Can I make this in a loaf pan instead of a bundt pan?

Absolutely. This recipe works well in two standard loaf pans. I just adjust the baking time slightly and check for doneness around the 60-minute mark.

Can I add nuts to this pound cake?

Yes, chopped pecans or walnuts add a nice crunch. I usually fold in about ½ cup with the fruit.

How do I keep the pound cake moist?

Using the fruit with its juice helps keep the cake tender. I also make sure not to overbake—it should be golden and spring back lightly when touched.

Conclusion

Strawberry Pineapple Pound Cake is a beautiful, flavorful dessert that’s perfect for any occasion. I love the combination of buttery cake and juicy fruit, and how easy it is to make with simple ingredients. Whether I’m serving it at a brunch, picnic, or just enjoying a slice with coffee, this cake always brings a taste of sunshine to the table.