Strawberry Pineapple Pound Cake saved me the first time I needed a bright, make-ahead dessert that felt special without spending all day in the kitchen. Maybe you are in the same spot right now. You want something moist, fruity, and pretty enough for company, but also reliable on a busy weeknight. This cake covers it all with sweet strawberries, tropical pineapple, and that classic dense crumb we love in a pound cake. It slices like a dream and tastes even better the next day. If you are craving sunshine on a plate, this is it.
The Story Behind This Recipe
From my kitchen to yours—Strawberry Pineapple Pound Cake mixes everyday ingredients with bright flavor. Tested, tasted, and ready for your table. Strawberry Pineapple Pound Cake saved me the first time I needed a bright, make-ahead dessert that felt special without spending all day in the kitchen. Maybe…
Bake This Pineapple Strawberry Pound Cake the Easy Way
What You Need
This is a straightforward recipe with a few smart steps. I always say, start with the best basics and you will get a great cake every time.
- Butter and cream cheese, both at room temperature, for that rich, velvety crumb
- Granulated sugar
- Large eggs at room temperature
- All-purpose flour, spooned and leveled
- Salt and a pinch of baking powder
- Vanilla extract and a touch of lemon zest
- Crushed pineapple, very well drained
- Fresh strawberries, chopped small and patted dry
- Sour cream for moisture
- For the glaze: powdered sugar, pineapple juice, and a spoon of strawberry jam
Step by Step
I make this in a standard 10 to 12 cup Bundt pan. Grease it well and dust with flour so the cake releases cleanly.
- Heat oven to 325 F. This slightly lower temp helps the cake bake evenly without a dark crust.
- Cream the butter, cream cheese, and sugar for 3 to 4 minutes until fluffy. Do not rush this step.
- Add eggs one at a time, mixing on low just until the yellow disappears. Do not overmix.
- Whisk flour, salt, and baking powder. Add to the bowl in two additions, alternating with sour cream. Mix on low until just combined.
- Fold in vanilla, zest, the well-drained pineapple, and the strawberries. Drain the pineapple very well and pat the strawberries dry so the batter stays thick.
- Spread batter into the pan, smoothing the top. Bake 70 to 85 minutes, until a tester comes out with a few moist crumbs.
- Cool in the pan 15 minutes, then turn out onto a rack. Let it cool completely before glazing.
- Whisk glaze to a thick pourable consistency. Drizzle over the cooled cake.
If you love tropical bakes, you will probably enjoy this sunny pina colada pound cake too. It has that vacation vibe, just like this one.
Here is the truth. This Strawberry Pineapple Pound Cake looks fancy, but it is just good home baking. Keep your butter soft, your fruit dry, and your mixing gentle. That is it.
Ways to Make It Yours, One Sweet Slice at a Time
Flavor Twists
I like a recipe that bends a little so I can use what I have. This one is friendly like that. Try these tweaks and see what feels right for your kitchen.
Boost the berry: Swirl in a spoon of strawberry jam right before baking. Use a butter knife and give the batter two gentle zigzags. You will get little pockets of jammy goodness. Or fold in a handful of freeze-dried strawberry pieces for a stronger berry flavor without adding moisture.
Tropical push: Add shredded coconut to the batter for texture. You can also brush the warm cake with a light pineapple syrup if you want an extra punch. Go slowly so it does not get soggy.
Zest and extracts: Lemon or orange zest brightens everything. A tiny drop of almond extract can make the strawberry pop, but keep it subtle.
Texture play: Sprinkle toasted coconut flakes or chopped macadamias on top of the glaze. It adds crunch and looks pretty.
Shape shift: No Bundt pan? Divide the batter into two loaf pans and reduce the bake time. Start checking at 55 minutes.
Craving a swirl look? Peek at this pretty strawberry swirl cake for design inspiration you can borrow for your glaze pattern.
Serving and Storing Pineapple Strawberry Pound Cake Bliss
Quick Serving Ideas
We are all about easy joy here. This cake serves well on its own, but a little topping can make it sing.
- Top warm slices with a scoop of vanilla ice cream.
- Serve chilled with fresh strawberry slices and a drizzle of pineapple juice glaze.
- Add a dollop of lightly sweetened whipped cream and a few mint leaves.
- For brunch, toast slices in a skillet with a touch of butter. The edges get crisp and caramelized.
Storage is simple. Cool completely before covering. Keep it at room temperature for two days, or refrigerate up to five days. It actually gets more flavorful by day two as the fruit perfumes the crumb. To freeze, wrap slices individually, then place them in a freezer bag. They thaw quickly and taste freshly baked. Warm a slice in the microwave for 10 to 15 seconds if you like a softer texture.
Want a caramel note with your pineapple? The gooey vibe of this pineapple caramel heaven cake pairs nicely if you are building a dessert table with different styles. And if you are on a stone-fruit kick, the easy peach cobbler pound cake is a great partner for this one.
Made this for my book club and everyone asked for the recipe. It was moist, bright, and tasted like summer vacation. I followed the tip to really drain the pineapple and it baked up perfectly. Five stars from my friends and me.
Strawberry Pineapple Pound Cake: A Taste of Summer
Every time I make this cake, I think about little summer moments. The first ripe berries at the market. The scent of pineapple when you pop the can. My kitchen fills with those friendly smells and it feels like opening the windows on a sunny day. That is the kind of mood baking should bring to a home.
What I love most is how dependable it is. The batter is forgiving, and it is not fussy about fancy tools. A hand mixer works fine. A whisk will do in a pinch. If you keep your ingredients at room temp and do not rush, you will get that classic, tight crumb that makes a pound cake slice so satisfying. It holds up under glaze, whipped cream, and fresh fruit without breaking apart.
Another reason this recipe sticks with me is the balance. Strawberries can be sweet, pineapple can be tangy, and the crumb wraps both in buttery comfort. I take it to cookouts, birthdays, and even as a holiday dessert when I want something fresh and bright next to all the chocolate pies. If you happen to need a second option for berry lovers, this pistachio pineapple cake adds a gentle nutty note that folks always notice.
So if you are searching for the one cake that keeps everyone happy, this is my pick. Bake it once and you will have a back-pocket favorite ready for any invite.
About Me
Hi, I am the friend who brings dessert and asks how your day is going before I even take my shoes off. I like unfussy recipes that feel homey but still look special on a plate. When I find a winner, I make it again and again, tweak a little, and share the best version here. If you try this cake, tell me how it went and what you changed. I read every note because that is how we all get better in the kitchen together.
Common Questions
Can I use frozen strawberries? Yes, but thaw and drain them very well, then pat dry. Excess liquid can make the cake dense.
Do I have to use cream cheese? It boosts moisture and flavor, but you can swap it for extra butter by weight. The crumb will be a touch less velvety.
How do I keep fruit from sinking? Chop small, pat dry, and fold in gently at the end. If your batter looks thin, add a tablespoon of flour before folding in the fruit.
What size pan works best? A 10 to 12 cup Bundt pan. For two loaf pans, start checking for doneness around 55 minutes.
Why is my cake dry? Overbaking is the usual reason. Pull it when a tester shows a few moist crumbs, not a fully clean stick.
A sweet little wrap up
You now have a friendly, no-stress plan for a bright and buttery dessert that tastes like sunshine. This Strawberry Pineapple Pound Cake brings together juicy fruit, tender crumb, and a simple glaze that always gets compliments. If you want even more inspiration, this guide to a Pineapple Strawberry Pound Cake – 1 Easy Fruity Favorite and this take on Strawberry Pineapple Pound Cake Recipe: A Taste of Summer both offer smart twists you can borrow. Bake it soon, share a slice with someone you love, and enjoy that first happy bite.
Strawberry Pineapple Pound Cake
Ingredients
Method
- Preheat the oven to 325°F (165°C). Grease a 10 to 12 cup Bundt pan and dust it with flour.
- In a mixing bowl, cream the butter, cream cheese, and sugar for 3 to 4 minutes until fluffy.
- Add eggs one at a time, mixing on low just until the yellow disappears. Do not overmix.
- In another bowl, whisk together the flour, salt, and baking powder. Add to the mixing bowl in two additions, alternating with the sour cream. Mix on low until just combined.
- Fold in the vanilla, lemon zest, well-drained pineapple, and chopped strawberries gently.
- Spread the batter into the prepared Bundt pan and smooth the top.
- Bake for 70 to 85 minutes, or until a cake tester comes out with a few moist crumbs.
- Cool in the pan for 15 minutes, then turn out onto a rack to cool completely before glazing.
- Whisk the glaze ingredients together to a thick pourable consistency.
- Drizzle the glaze over the cooled cake.
