Strawberry Pineapple Pound Cake – A Tropical Twist on a Classic Dessert

If you’ve been craving a dessert that’s moist, fruity, and bursting with bright tropical flavors, then this Strawberry Pineapple Pound Cake is about to become your new favorite. Imagine the buttery richness of a classic pound cake, but upgraded with juicy strawberries, tangy pineapple, and a touch of vanilla sweetness. The result? A cake that’s tender, flavorful, and perfect for any occasion – whether it’s a family gathering, a summer picnic, or just a cozy afternoon treat with coffee or tea.

This recipe combines the dense yet soft crumb of traditional pound cake with the refreshing taste of fruit. The strawberries add a natural sweetness and slight tartness, while the pineapple brings in moisture and a tropical flair. When baked together, the fruits caramelize slightly, giving every bite a burst of flavor. You can serve it plain, dusted with powdered sugar, or go all out with a glaze for extra indulgence.

Why You’ll Love This Strawberry Pineapple Pound Cake

Moist and Flavorful: Thanks to crushed pineapple and fresh strawberries, the cake stays moist and never dry.
Easy to Make: With simple pantry ingredients, you can whip this up without needing fancy tools.
Versatile: Serve it as a breakfast cake, a snack, or a show-stopping dessert with whipped cream.
Beautiful Presentation: The strawberries create pretty red swirls, and the pineapple gives a sunny golden color.

Ingredients You’ll Need

For the Cake:

2 ½ cups all-purpose flour
2 cups granulated sugar
1 cup (2 sticks) unsalted butter, softened
5 large eggs, room temperature
1 cup crushed pineapple (with juice, not drained)
1 cup fresh strawberries, chopped (plus a few extra slices for garnish)
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon vanilla extract
½ teaspoon almond extract (optional, enhances flavor)
½ cup sour cream or plain Greek yogurt (for extra moisture)

For the Glaze (Optional):

1 cup powdered sugar
2–3 tablespoons pineapple juice or milk
½ teaspoon vanilla extract
Fresh strawberry slices for decoration

Step-by-Step Instructions

Step 1: Prepare Your Ingredients

Before you start mixing, make sure your butter and eggs are at room temperature. This ensures a smooth batter and better texture. Preheat your oven to 350°F (175°C) and grease a bundt pan or loaf pan with butter and flour (or use baking spray).

Step 2: Cream Butter and Sugar

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This step incorporates air into the batter, giving your pound cake that classic soft crumb. Use a stand mixer or hand mixer for best results.

Step 3: Add the Eggs

Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. This prevents curdling and helps the batter stay smooth.

Step 4: Mix in Flavorings

Stir in the vanilla extract and almond extract (if using). The vanilla balances the fruit flavors while the almond adds a subtle nutty sweetness.

Step 5: Add the Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the butter mixture, alternating with sour cream. Begin and end with the dry ingredients. This method helps prevent over-mixing and keeps the cake tender.

Step 6: Fold in the Fruits

Gently fold in the crushed pineapple (with juice) and chopped strawberries. Be careful not to overmix – you want the fruit evenly distributed but without breaking them down too much.

Step 7: Bake the Cake

Pour the batter into your prepared pan and smooth the top with a spatula. Bake for 55–70 minutes, depending on your oven and pan size. Insert a toothpick into the center – if it comes out clean, your cake is ready.

Step 8: Cool and Glaze

Allow the cake to cool in the pan for 10–15 minutes before carefully removing it. Once completely cool, drizzle with the glaze made from powdered sugar, pineapple juice, and vanilla extract. Garnish with fresh strawberries for a bakery-style finish.

Tips for the Best Pound Cake

Don’t Skip Room Temperature Ingredients: They blend better and create a smoother batter.
Measure Flour Correctly: Spoon it into the measuring cup and level off – too much flour can make the cake dense.
Use Fresh Strawberries: Frozen strawberries add too much water and can make the cake soggy.
Test for Doneness: Pound cakes are dense, so always check with a toothpick in multiple spots.
Let It Rest: Pound cake tastes even better the next day as the flavors meld together.

Serving Suggestions

With Whipped Cream: Add a dollop of homemade whipped cream for an extra indulgent dessert.
With Ice Cream: A slice of this cake pairs beautifully with vanilla ice cream.
With Coffee or Tea: The sweetness of the cake balances perfectly with a hot beverage.
As a Trifle Base: Cut into cubes and layer with more strawberries, pineapple, and whipped cream.

Storage and Make-Ahead Tips

Store leftovers in an airtight container at room temperature for up to 3 days.
Refrigerate for up to 5 days if glazed.
Freeze individual slices wrapped in plastic wrap for up to 3 months. Thaw at room temperature before serving.

Final Thoughts

This Strawberry Pineapple Pound Cake is the perfect blend of rich, buttery pound cake and fruity freshness. It’s a recipe that feels both classic and modern, making it a standout at any table. Whether you bake it for family, friends, or just for yourself, it’s guaranteed to impress with its flavor, texture, and gorgeous presentation.

If you love tropical desserts, this cake is a must-try. So grab those strawberries and pineapple, and get ready to bake a treat that will brighten up your day!