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Strawberry Pineapple Pound Cake

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Strawberry Pineapple Pound Cake is a moist, buttery cake filled with the tropical sweetness of pineapple and the freshness of strawberries. Perfect for spring, summer, or any time you want a fruity twist on classic pound cake.

  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 70–80 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 10–12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 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: powdered sugar for dusting
  • Optional: whipped cream or cream cheese glaze
  • Optional: fresh strawberry or pineapple slices for garnish

Instructions

  1. Preheat oven to 325°F (163°C) and grease a bundt pan or two loaf pans.
  2. Cream butter and sugar together until light and fluffy, about 3–5 minutes.
  3. Beat in eggs one at a time, mixing well after each addition.
  4. Stir in vanilla extract, crushed pineapple (with juice), and chopped strawberries.
  5. In a separate bowl, whisk together flour, baking powder, and salt.
  6. Gradually add dry ingredients to wet mixture, stirring just until combined.
  7. Pour batter into prepared pan(s) and smooth the top.
  8. Bake for 70–80 minutes, or until a toothpick inserted in the center comes out clean.
  9. Cool in pan for 15 minutes, then transfer to a wire rack to cool completely.
  10. Serve plain, dusted with powdered sugar, or topped with whipped cream and fresh fruit.

Notes

  • Swirl in strawberry jam or pineapple preserves for extra fruit flavor.
  • Add lemon zest to brighten up the flavor.
  • Use well-drained canned pineapple and frozen strawberries if fresh isn’t available.
  • Fold in ½ cup chopped pecans or walnuts for added crunch.

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