If you love moist, flavorful cakes packed with bright fruity notes, this Strawberry Pineapple Pound Cake Recipe will become your new favorite go-to dessert. It’s loaded with tender chunks of fresh strawberries and bursts of tropical pineapple, all woven into a rich, buttery pound cake that feels just like a warm hug from the inside out. Each slice is perfectly dense yet soft, combining classic pound cake comfort with a fresh, summery zing that makes every bite memorable and utterly irresistible.
Ingredients You’ll Need
Gathering simple, easy-to-find ingredients is what makes this Strawberry Pineapple Pound Cake Recipe so approachable and rewarding. Each ingredient plays a key role in balancing flavor, moisture, and texture to achieve that perfect slice of cake.
- 1 cup unsalted butter softened: Provides rich moisture and that classic tender crumb we love in pound cake.
- 2 cups granulated sugar: Sweetens the cake while helping to create a light, airy texture when creamed with butter.
- 4 large eggs: Adds structure and richness, helping the cake rise beautifully.
- 1 teaspoon vanilla extract: Enhances the cake’s flavor profile with warm, sweet notes.
- 3 cups all-purpose flour: The foundation that gives the cake its shape and dense crumb.
- 1 teaspoon baking powder: Provides just enough lift to keep the pound cake from becoming too dense.
- ½ teaspoon salt: Balances sweetness and brings depth to the flavors.
- 1 cup crushed pineapple drained: Adds tropical juiciness with slight tangy sweetness—be sure to drain well for best results.
- 1 cup chopped fresh strawberries: Bursts of freshness and vibrant color that complement the pineapple perfectly.
- ½ cup sour cream: Introduces moistness and a subtle tang that keeps the cake tender and flavorful.
- 1 tablespoon flour (to coat fruit): Prevents the fruit from sinking to the bottom of the batter for an even distribution.
- Powdered sugar for dusting or glaze (optional): Adds an elegant, sweet finish to your finished cake, if desired.
How to Make Strawberry Pineapple Pound Cake Recipe
Step 1: Prepare Your Pan and Oven
Preheat your oven to 325°F (165°C) and generously grease and flour a 10-inch bundt or tube pan. This step ensures your cake will release easily after baking and keep its beautiful shape.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, about 3 to 5 minutes. This aeration is essential—it creates a tender, airy crumb inside the pound cake that melts in your mouth.
Step 3: Incorporate the Eggs and Vanilla
Add the eggs one at a time, beating well after each addition to fully combine and maintain that fluffy texture. Stir in the vanilla extract to infuse the batter with its signature sweet aroma and warmth.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This evenly distributes the leavening agent and salt, giving the cake its balanced rise and flavor.
Step 5: Alternate Adding Dry Ingredients and Sour Cream
Add the dry ingredients to the butter mixture alternately with the sour cream, beginning and ending with the dry mixture. Mix just until combined after each addition to prevent overworking the batter and ensure a tender pound cake.
Step 6: Prepare and Fold in the Fruit
Toss the chopped fresh strawberries and well-drained crushed pineapple with 1 tablespoon of flour. This little trick keeps the fruit evenly suspended in the batter, so every bite has that juicy fruit burst. Gently fold the coated fruit into the cake batter until evenly distributed.
Step 7: Bake Your Cake
Pour the batter into your prepared bundt pan and smooth the top with a spatula. Bake in the preheated oven for 65 to 75 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 15 minutes before carefully turning it out onto a wire rack to cool completely.
Step 8: Add Finishing Touches
Once fully cooled, dust the pound cake with powdered sugar or drizzle with a simple glaze for an extra touch of sweetness and an eye-catching finish. A glaze made from powdered sugar mixed with a bit of pineapple juice complements the flavors beautifully.
How to Serve Strawberry Pineapple Pound Cake Recipe
Garnishes
Fresh berries, a dollop of whipped cream, or a sprinkle of toasted coconut make delightful garnishes. These not only enhance the visual appeal but also add complementary flavors and textures to each slice.
Side Dishes
Pair your slice of pound cake with a scoop of vanilla ice cream or a creamy custard for an indulgent treat. If you want a lighter option, fresh fruit salad or a simple green tea balance the sweetness nicely.
Creative Ways to Present
Slice the pound cake and serve it in elegant dessert cups layered with macerated berries and whipped cream for a gorgeous parfait. Another fun idea is to turn slices into mini trifle layers with pineapple chunks and strawberry sauce—perfect for parties or special occasions.
Make Ahead and Storage
Storing Leftovers
Keep leftover cake stored in an airtight container at room temperature for up to 3 days to maintain freshness. Refrigerating may dry the cake out unless sealed tightly.
Freezing
Wrap the cooled pound cake tightly in plastic wrap and then foil before freezing. It will keep well for up to 3 months. Thaw overnight in the refrigerator before enjoying.
Reheating
Warm slices gently in the microwave for 15 to 20 seconds or in a low oven to bring back that freshly baked softness and warmth without drying it out.
FAQs
Can I use frozen strawberries for this Strawberry Pineapple Pound Cake Recipe?
Absolutely! Just make sure to thaw and drain them well to avoid excess moisture in the batter, which can affect the cake’s texture.
Do I have to drain the crushed pineapple?
Yes, draining is crucial to prevent the cake from becoming too wet and dense. Excess moisture can interfere with baking and the final crumb.
Can I use a regular loaf pan instead of a bundt pan?
Yes, you can, but baking times may vary. Start checking for doneness a little earlier, and adjust as needed. The bundt shape helps the cake cook evenly and look stunning.
Is sour cream necessary in this recipe?
Sour cream adds moisture and a subtle tang that lightens the richness of the cake. You could substitute with Greek yogurt if needed, but it’s best not to omit entirely.
How long does this cake stay fresh?
Stored properly at room temperature in an airtight container, this pound cake stays fresh for about 3 days. You can extend its life by refrigerating or freezing.
Final Thoughts
This Strawberry Pineapple Pound Cake Recipe is a true celebration of bright, juicy fruit combined with classic, buttery cake comfort. It’s perfect for any occasion—from a casual afternoon treat to a special dessert centerpiece. I encourage you to try it out and enjoy every delicious, fruity bite. Once you do, it might just become one of your favorite recipes to share with friends and family for years to come!
Print
Strawberry Pineapple Pound Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Strawberry Pineapple Pound Cake is a moist and flavorful dessert combining the sweetness of fresh strawberries and tropical crushed pineapple in a tender, buttery pound cake. Perfect for spring or any occasion, this delicious bundt cake offers a delightful fruity twist on a classic treat.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
Dry Ingredients
- 2 cups granulated sugar
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon flour (to coat fruit)
Fruit
- 1 cup crushed pineapple, drained
- 1 cup chopped fresh strawberries
Optional
- Powdered sugar for dusting or glaze
Instructions
- Preheat and prepare the pan: Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt or tube pan to ensure the cake releases easily after baking.
- Cream butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy, taking about 3 to 5 minutes for proper aeration.
- Add eggs and vanilla: Incorporate the eggs one at a time into the creamed butter and sugar, beating well after each addition to maintain a smooth batter. Stir in the vanilla extract to enhance flavor.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures even distribution of leavening agents and seasoning throughout the cake.
- Mix dry ingredients with wet alternately: Add the flour mixture to the butter mixture alternately with sour cream, starting and finishing with the flour mixture. Mix gently and only until all ingredients are combined to avoid overmixing and a tough cake.
- Prepare and fold in fruit: Toss the chopped strawberries and drained crushed pineapple with 1 tablespoon of flour to prevent the fruit from sinking to the bottom during baking. Gently fold the coated fruit into the batter evenly.
- Pour and bake: Pour the batter into the prepared bundt pan and smooth the top with a spatula. Bake in the preheated oven for 65 to 75 minutes, or until a toothpick inserted in the center comes out clean, indicating doneness.
- Cool and finish: Allow the cake to cool in the pan for 15 minutes, then invert onto a wire rack to cool completely. Optionally, dust with powdered sugar or drizzle a simple glaze made from powdered sugar and pineapple juice before serving for extra sweetness and presentation.
Notes
- Ensure the crushed pineapple is well drained to avoid extra moisture that could affect the cake’s texture.
- Frozen strawberries can be used; thaw and drain them thoroughly before adding to the batter.
- A simple glaze made from powdered sugar and pineapple juice complements the tropical flavors and adds moisture.
