Strawberry Pineapple Pound Cake Recipe

This Strawberry Pineapple Pound Cake is a fruity twist on a classic, rich, and buttery dessert. I love how the sweetness of strawberries blends with the tangy brightness of pineapple, creating a moist, flavorful cake that’s perfect for spring and summer—or any time I want a slice of sunshine on my plate. Whether served on its own or with a dollop of whipped cream, this pound cake always feels special.

Why I’ll Love This Recipe

I love that this cake takes a traditional pound cake and adds a fun, tropical flair. The texture is dense and buttery, just how I like my pound cake, but the fruity flavors make it feel lighter and more vibrant. It’s easy to bake, beautiful to slice, and perfect for sharing with friends or enjoying with a cup of coffee.

Ingredients

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

For the Pound Cake:

• all-purpose flour

• granulated sugar

• unsalted butter, softened

• eggs

• baking powder

• salt

• crushed pineapple (drained)

• chopped fresh strawberries

• vanilla extract

Optional: powdered sugar for dusting, or a simple glaze made with powdered sugar and pineapple juice

(Note: Since the original ingredient list was partial, I’ve included the most common components used in this type of pound cake for a complete version.)

Directions

1. I preheat my oven to 325°F (165°C) and grease and flour a 10-inch Bundt or loaf pan.

2. In a large bowl, I cream the butter and sugar together until it’s light and fluffy.

3. I add the eggs one at a time, beating well after each addition.

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

5. I gradually add the dry ingredients to the wet mixture, alternating with the crushed pineapple. I mix just until everything is incorporated.

6. I gently fold in the chopped strawberries and vanilla extract.

7. I pour the batter into the prepared pan and smooth the top.

8. I bake for about 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 before turning it out onto a wire rack to cool completely.

Servings and timing

This cake serves about 12 slices, depending on how thick I cut them. It takes around 1 hour and 45 minutes total, including 15 minutes of prep time and 70–80 minutes of baking.

Variations

• Add coconut: I sometimes mix in shredded coconut for an extra tropical touch.

• Use a glaze: A simple pineapple glaze poured over the warm cake makes it even more moist and flavorful.

• Make it into muffins: I spoon the batter into muffin tins and bake for about 20–25 minutes for a portable version.

• Try other fruits: If I’m out of strawberries, raspberries or chopped peaches also work beautifully.

• Add citrus: A little lemon or orange zest adds a bright note to the fruity mix.

Storage/Reheating

I store the cake covered at room temperature for up to 3 days, or in the fridge for up to 5 days. It also freezes well—I wrap individual slices or the whole cake in plastic wrap and foil, then freeze for up to 2 months. To reheat, I let it come to room temperature or warm it slightly in the microwave.

FAQs

Can I use canned pineapple?

Yes, I use canned crushed pineapple for convenience. I just make sure to drain it well to avoid excess moisture in the batter.

Can I use frozen strawberries?

Yes, but I thaw and drain them first, and pat them dry with paper towels to prevent the batter from getting too wet.

Why did my cake sink in the middle?

That usually happens if the batter is too wet or the oven temperature was off. I make sure to measure accurately and bake it fully before removing.

How do I prevent the fruit from sinking?

I toss the chopped strawberries in a tablespoon of flour before folding them into the batter—it helps suspend them evenly throughout the cake.

Can I make this gluten-free?

Yes, I use a 1:1 gluten-free flour blend, and it works well. I just check that all other ingredients are gluten-free too.

Conclusion

This Strawberry Pineapple Pound Cake brings together the richness of traditional pound cake with bright, juicy flavors that make it perfect for any season. I love how easy it is to make and how beautifully it turns out every time. Whether I’m baking it for a gathering or just because I’m craving something sweet, this cake always brings a taste of sunshine to my table.