Pineapple Strawberry Pound Cake

Thank you so much for stopping by — truly! If you’re anything like me and believe summer desserts should be bright, fruity, and impossible to resist, then this Pineapple Strawberry Pound Cake is going to steal your heart (and maybe the spotlight at your next gathering). It’s buttery, rich, and soft like a classic pound cake, but it’s packed with juicy strawberries and pineapple that make every bite taste like sunshine.

This is the kind of cake you bring to a cookout and everyone asks for the recipe. It’s vibrant, moist, sweet (but not too sweet), and practically made for warm-weather celebrations.

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What Is Pineapple Strawberry Pound Cake?

Pineapple Strawberry Pound Cake is a rich, buttery pound cake infused with chopped strawberries and crushed pineapple. It has a dense, velvety texture that holds up beautifully to the fruit, and it’s usually finished with a simple glaze or dusting of powdered sugar.

You get that classic, almost nostalgic pound cake flavor — but with bright bursts of tangy pineapple and sweet strawberries throughout. It’s fresh, flavorful, and anything but boring.

Why You’ll Love This Pineapple Strawberry Pound Cake

• Incredibly moist and buttery

• Perfect balance of tart pineapple and sweet strawberries

• Easy to make in a loaf or bundt pan

• Great for brunch, dessert, or an afternoon snack

• Freezes beautifully (if there’s any left, that is!)

What Does It Taste Like?

The flavor is summery and rich all at once. The pineapple adds a subtle tang and moisture, while the strawberries melt into sweet little pockets in every slice. The base cake is classic pound cake — buttery, dense, and slightly sweet. Together, it’s like a fruit-filled slice of sunshine with a soft, melt-in-your-mouth texture.

Serve it with whipped cream, a scoop of vanilla ice cream, or just as-is with a cup of tea — it’s delicious any way you slice it.

Benefits of This Recipe

• Simple pantry ingredients

• One bowl — minimal mess

• Fruit-forward and crowd-pleasing

• Great for gifting or gatherings

• Adaptable for any season (just switch up the fruit!)

Ingredients for Pineapple Strawberry Pound Cake

Here’s what you’ll need to make one 9×5 loaf or bundt-style pound cake:

• 1 cup unsalted butter, softened (2 sticks)

• 1 ¾ cups granulated sugar

• 4 large eggs, room temperature

• 1 teaspoon vanilla extract

• 2 ½ cups all-purpose flour

• 1 teaspoon baking powder

• ½ teaspoon salt

• 1 cup crushed pineapple, drained well

• 1 cup fresh strawberries, chopped

• ¼ cup sour cream or Greek yogurt (adds extra moisture)

Optional for Topping:

• Powdered sugar (for dusting)

• Vanilla glaze (see below)

• Whipped cream or ice cream

💡 Use canned pineapple for ease, or fresh if you prefer. Just make sure to drain excess liquid so the cake doesn’t get soggy!

Tools You’ll Need

• Mixing bowls

• Hand or stand mixer

• Measuring cups and spoons

• Loaf pan or bundt pan

• Rubber spatula

• Cooling rack

• Knife and cutting board (for strawberries)

Ingredient Swaps & Additions

Want to tweak it? Try these variations:

• Use frozen strawberries: Just thaw and drain well before mixing in.

• Add coconut flakes: For a tropical twist, mix in ¼ cup shredded coconut.

• Switch up the fruit: Try raspberries or peaches instead of strawberries.

• Add lemon zest: For a zingy citrus note that enhances the fruit.

Dietary Adjustments:

• Dairy-free: Use plant-based butter and coconut yogurt.

• Gluten-free: Sub with a 1:1 gluten-free baking flour.

How to Make Pineapple Strawberry Pound Cake

Let’s bake something beautiful!

Step 1: Preheat & Prepare

• Preheat your oven to 350°F (175°C).

• Grease and flour a loaf pan or bundt pan, or line with parchment.

Step 2: Cream Butter & Sugar

• In a large bowl, beat the butter and sugar until light and fluffy (about 2–3 minutes).

Step 3: Add Eggs & Vanilla

• Add eggs one at a time, beating well after each.

• Stir in vanilla extract.

Step 4: Add Dry Ingredients

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

• Gradually mix dry ingredients into the wet mixture, alternating with the sour cream.

Step 5: Fold in Fruit

• Gently fold in the drained crushed pineapple and chopped strawberries with a spatula. Do not overmix!

Step 6: Bake

• Pour batter into prepared pan and smooth the top.

• Bake for 60–70 minutes, or until a toothpick comes out clean.

• Let cool in pan for 10–15 minutes, then transfer to a wire rack to cool completely.

💡 If the top starts to brown too quickly, loosely tent with foil around the 40-minute mark.

Optional: Vanilla Glaze Recipe

Want to take this cake over the top? Here’s a simple glaze:

• 1 cup powdered sugar

• 2–3 tablespoons milk or pineapple juice

• ½ teaspoon vanilla extract

Whisk together until smooth and drizzle over the cooled cake.

What to Serve with Pineapple Strawberry Pound Cake

🍦 Vanilla or Coconut Ice Cream

Cool, creamy, and classic — the perfect contrast to the dense, rich cake.

• Vanilla bean lets the fruity flavors pop.

• Coconut adds a tropical twist that plays beautifully with pineapple.

💡 Serve a warm slice of pound cake with a scoop of ice cream melting into it. Heaven.

🍓 Fresh Strawberries or Pineapple Slices

Lean into the fruit theme by adding a side of fresh berries or pineapple rings.

• Toss in a little mint or lime juice for extra brightness.

• Want to be extra? Grill the pineapple for caramelized edges and depth.

🍶 Whipped Cream or Coconut Whip

Light, fluffy, and just sweet enough — perfect for balancing the richness of the cake.

• Make it homemade or use a non-dairy version for a lighter option.

• A dollop goes a long way!

🍋 Citrus Glaze or Syrup

Drizzle a little lemon glaze, orange syrup, or even pineapple juice reduction on top.

• It enhances the fruit flavor and gives that sticky, bakery-style finish.

• Add zest to the glaze for extra sparkle.

🧀 Mascarpone or Sweetened Cream Cheese

If you love a tangy counterbalance, a little mascarpone cheese or whipped sweetened cream cheese makes an indulgent spread.

• Try a swirl of strawberry jam mixed with mascarpone for a spoonable topping.

☕ Coffee or Tea

A warm drink makes every cake slice feel like a moment.

• Coffee (especially lightly sweetened or flavored with vanilla) brings out the buttery notes.

• Iced tea with lemon or herbal teas (like hibiscus or mint) keep it refreshing.

🍹 Sparkling Drinks or Cocktails

Make it party-perfect with a fizzy drink!

• Sparkling lemonade, mimosas, or a pineapple-strawberry spritzer are all great matches.

• For an adult upgrade: try rosé sangria or a light rum punch.

🧁 Serve with a Mini Dessert Board

Create a whole dessert spread! Include:

• Your pound cake slices

• Fresh fruit

• Dips (chocolate, whipped cream)

• Mini cookies or meringues

• A drizzle bar with caramel, chocolate, or fruit syrups

Tips for Pound Cake Perfection

• 🧈 1. Use Room-Temperature Ingredients

  This is a must for pound cakes!

  • Butter, eggs, and sour cream should all be at room temp to mix evenly and create that smooth, velvety batter.

  • Cold ingredients don’t emulsify properly and can lead to a dense, uneven texture.

  💡 Forgot to leave your eggs out? Place them in warm (not hot) water for 5–10 minutes to bring them up to temp quickly.

  🥄 2. Cream Butter and Sugar Thoroughly

  This step builds the structure and creates that classic tight, tender crumb.

  • Beat your butter and sugar together for 2–3 full minutes until the mixture is pale and fluffy.

  • Don’t rush this part — it helps incorporate air into the batter for lift.

  🍓 3. Drain and Dry Your Fruit Well

  Excess moisture from strawberries or pineapple can lead to soggy spots or sinking.

  • Drain crushed pineapple in a mesh strainer and pat strawberries dry after chopping.

  • Gently toss fruit in a tablespoon of flour before folding into the batter — it helps suspend the fruit evenly throughout the cake.

  🧁 4. Don’t Overmix Once You Add Flour

  Overmixing = tough cake.

  • Once the dry ingredients go in, mix just until combined.

  • A few streaks of flour are fine — they’ll incorporate as you fold in the fruit.

  🍞 5. Grease Your Pan Generously

  Pound cake is dense, and you don’t want it sticking to the pan.

  • Use butter + flour, nonstick baking spray with flour, or line the bottom with parchment if using a loaf pan.

  • If using a bundt pan, get into every nook and cranny!

  🔥 6. Bake Low and Slow

  Pound cake takes time to cook all the way through.

  • Bake at 350°F (175°C) or even 325°F if using a dark or glass pan.

  • Resist opening the oven too early — wait until at least 45 minutes into the bake.

  💡 Check doneness with a toothpick — it should come out clean or with just a few moist crumbs.

  ❄️ 7. Let It Cool Before Slicing

  The cake needs time to set and firm up.

  • Cool in the pan for 10–15 minutes, then invert onto a wire rack.

  • Wait until it’s completely cool before glazing or slicing — it’ll hold together better and taste even richer.

  🍋 8. Add a Citrus Zing (Optional but Amazing)

  Want to brighten the flavor?

  • Add lemon or orange zest to the batter or the glaze.

  • Citrus brings out the fruit and gives the cake a fresh twist.

  🎂 9. Slice with a Serrated Knife for Clean Edges

  Especially when the cake is dense and filled with fruit, a serrated knife helps cut clean, neat slices without tearing the crumb.

  🍰 10. Store It Right for Maximum Moisture

  Pound cake gets better with time — but only if it’s stored properly.

  • Wrap tightly in plastic or store in an airtight container.

  • Keep at room temperature for 2–3 days or refrigerate up to 5 days.

How to Store Pineapple Strawberry Pound Cake

In the Fridge:

• Wrap tightly in plastic wrap or store in an airtight container.

• Keeps well for 4–5 days.

In the Freezer:

• Slice and wrap individual pieces, then store in a zip-top freezer bag.

• Freeze for up to 2 months.

• Thaw at room temp or warm gently in the microwave.

Frequently Asked Questions

Can I use canned fruit?

Yes! Canned crushed pineapple works perfectly. Just make sure to drain it well. You can use canned strawberries too, but fresh is best for texture.

Can I make it into muffins?

Absolutely. Divide the batter into lined muffin tins and bake at 350°F for 20–25 minutes.

Can I double the recipe?

Yes! You can double and bake in two loaf pans or use a full-size bundt pan.

Can I make this cake ahead of time?

Definitely. It’s even better the next day once the flavors have had time to settle.

In Conclusion

This Pineapple Strawberry Pound Cake is everything we love about baking — cozy, vibrant, and packed with fresh flavor. Whether you’re making it for brunch, a birthday, a BBQ, or just because, it’s the kind of cake that makes any moment feel a little more special.

And when that buttery cake meets juicy fruit and a hint of vanilla glaze? Oh my. You’re going to want to make this one again and again.

Looking for more fruity, buttery bakes? You’ll love:

• Peach Crumble Coffee Cake

• Strawberry Shortcake Bread

• Pineapple Upside Down Muffins

Share Your Cake!

Tried this Pineapple Strawberry Pound Cake? I love seeing your creations! Tag your slice on Pinterest or leave a review below and let us know how it turned out. 🍓🍍🍰

Nutritional Info (per slice, approx. based on 10 slices)

• Calories: 370

• Fat: 18g

• Carbs: 47g

• Sugar: 28g

• Protein: 4g

• Fiber: 1g

Pineapple Strawberry Pound Cake

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• Author: iyma hernandes
• Total Time: 1 hour 25 minutes
• Yield: 10 slices 1x
• Diet: Vegetarian

Print Recipe

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Description

Rich, buttery, and bursting with sunshine-sweet fruit, this Pineapple Strawberry Pound Cake is a summertime showstopper. With juicy strawberries, tangy pineapple, and a dense yet soft crumb, it’s perfect for brunch, dessert, or anytime you need a slice of something special.

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Ingredients

Scale 1x2x3x

• 1 cup unsalted butter, softened (2 sticks)
• 1 ¾ cups granulated sugar
• 4 large eggs, room temperature
• 1 teaspoon vanilla extract
• 2 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup crushed pineapple, drained well
• 1 cup fresh strawberries, chopped
• ¼ cup sour cream or Greek yogurt
• Optional: powdered sugar (for dusting)
• Optional: vanilla glaze (see recipe)
• Optional: whipped cream or ice cream

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Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a loaf or bundt pan, or line with parchment.
2. In a large bowl, beat butter and sugar until light and fluffy (about 2–3 minutes).
3. Add eggs one at a time, beating well after each. Stir in vanilla extract.
4. In a separate bowl, whisk flour, baking powder, and salt. Gradually mix into wet mixture, alternating with sour cream.
5. Gently fold in drained pineapple and chopped strawberries with a spatula. Do not overmix.
6. Pour batter into prepared pan. Smooth top and bake for 60–70 minutes, until a toothpick comes out clean. Tent with foil if browning too fast.
7. Cool in pan for 10–15 minutes, then transfer to wire rack to cool completely.
8. Optional glaze: Mix 1 cup powdered sugar, 2–3 tbsp milk or pineapple juice, and ½ tsp vanilla. Drizzle over cooled cake.

Notes

Use room-temperature ingredients for best texture. Drain fruit well to avoid sogginess. Let cool completely before slicing for clean cuts. Freeze individual slices for easy grab-and-go treats later.

• Prep Time: 15 minutes
• Cook Time: 70 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 370
• Sugar: 28g
• Sodium: 180mg
• Fat: 18g
• Saturated Fat: 11g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 47g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 95mg

Keywords: pineapple strawberry pound cake, fruit pound cake, summer dessert, buttery cake