Strawberry Pineapple Pound Cake
If you’re looking for a dessert that combines the sweetness of fresh strawberries with the tropical flavor of juicy pineapple, this Strawberry Pineapple Pound Cake is the perfect recipe. Rich butter, sour cream, and crushed pineapple create an incredibly moist, tender crumb, while strawberry purée adds beautiful color and fresh berry flavor throughout every slice.
Jump to RecipeFinished with a sweet Strawberry Pineapple Glaze, this homemade Bundt cake is elegant enough for holidays, birthdays, potlucks, and family gatherings, yet simple enough to enjoy with a cup of coffee any day of the week.
Every bite is buttery, fruity, and wonderfully soft, making this a pound cake you’ll want to bake again and again.
Why You’ll Love This Recipe
- Rich, buttery pound cake.
- Moist texture thanks to sour cream and pineapple.
- Fresh strawberry flavor in every bite.
- Beautiful homemade strawberry pineapple glaze.
- Perfect for holidays, brunches, and celebrations.
- Easy to make with simple ingredients.
- Even more flavorful the next day.
Ingredients
Strawberry Pineapple Pound Cake
- 3 cups all-purpose flour
- 3 cups granulated sugar
- 1½ cups unsalted butter, softened
- 6 large eggs, room temperature
- 1 cup crushed pineapple, lightly drained
- ½ cup strawberry purée or finely diced strawberries
- ½ cup sour cream
- 1 teaspoon pineapple extract (optional)
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ¼ teaspoon salt
Strawberry Pineapple Glaze
- 1 cup powdered sugar
- 2–3 tablespoons pineapple juice
- 1 tablespoon strawberry purée or crushed freeze-dried strawberry powder
- ½ teaspoon vanilla extract (optional)
How to Make Strawberry Pineapple Pound Cake
Step 1: Prepare the Baking Pan
Preheat your oven to 325°F (165°C).
Grease and flour a Bundt pan or tube pan thoroughly, making sure every groove is well coated.
This helps the cake release cleanly after baking.
Set the prepared pan aside.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter until smooth and creamy.
Gradually add the granulated sugar.
Continue beating for 5 to 6 minutes, until the mixture becomes pale, fluffy, and light.
This step is essential for achieving the classic tender texture of a homemade pound cake.
Step 3: Add the Eggs and Flavorings
Add the eggs one at a time, beating well after each addition.
Mix in the vanilla extract and pineapple extract, if using.
Gently fold in the strawberry purée or finely diced strawberries.
Next, stir in the lightly drained crushed pineapple.
Mix only until the fruit is evenly distributed.
Avoid overmixing to keep the cake soft and tender.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together:
- All-purpose flour
- Baking powder
- Salt
Whisk until evenly combined.
Step 5: Finish the Batter
Add the dry ingredients to the butter mixture in two additions, alternating with the sour cream.
Begin and end with the flour mixture.
Mix gently after each addition until just combined.
Do not overmix, as this can make the cake dense instead of tender.
Step 6: Bake
Pour the batter evenly into the prepared Bundt or tube pan.
Smooth the top with a spatula.
Bake for 70 to 85 minutes, or until a toothpick inserted into the center comes out clean or with only a few moist crumbs attached.
If the top begins browning too quickly, loosely tent the cake with aluminum foil during the final 20 minutes of baking.
Step 7: Cool
Allow the cake to cool in the pan for 15 minutes.
Carefully invert it onto a wire cooling rack.
Let the cake cool completely before adding the glaze.
How to Make the Strawberry Pineapple Glaze
In a medium bowl, whisk together:
- Powdered sugar
- Pineapple juice
- Strawberry purée or freeze-dried strawberry powder
- Vanilla extract (optional)
Mix until smooth and pourable.
If the glaze is too thick, add a little more pineapple juice.
If it is too thin, whisk in a bit more powdered sugar.
Drizzle generously over the completely cooled pound cake.
Allow the glaze to set before slicing.
Expert Tips
Bring the butter, eggs, sour cream, and fruit to room temperature before mixing.
Lightly drain the crushed pineapple but do not squeeze it completely dry. The remaining moisture helps keep the cake soft.
Use fresh strawberries for the brightest flavor.
Measure the flour by spooning it into the measuring cup rather than scooping directly from the bag.
Mix only until the ingredients are combined.
Allow the cake to cool completely before glazing to prevent the icing from melting.
Delicious Variations
Coconut Strawberry Pineapple Pound Cake
Fold 1 cup of toasted shredded coconut into the batter.
Strawberry Pineapple Cheesecake Pound Cake
Add a cream cheese filling through the center before baking for an extra-rich dessert.
Tropical Fruit Pound Cake
Add diced mango or peaches along with the pineapple.
Strawberry Lemon Pound Cake
Add fresh lemon zest to both the batter and glaze for a bright citrus finish.
Pecan Strawberry Pound Cake
Fold chopped toasted pecans into the batter for added crunch.
White Chocolate Strawberry Pineapple Cake
Mix white chocolate chips into the batter before baking.
Serving Suggestions
Serve this pound cake with:
- Fresh strawberries
- Pineapple chunks
- Whipped cream
- Vanilla ice cream
- Coconut whipped cream
- Toasted coconut
- Fresh mint
- Hot coffee
- Iced tea
- Tropical fruit salad
It’s perfect for birthdays, Easter, Mother’s Day, summer cookouts, bridal showers, and holiday dessert tables.
Storage Instructions
Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
Bring refrigerated slices to room temperature before serving for the best flavor and texture.
Freeze the unglazed cake for up to 3 months.
Wrap tightly in plastic wrap followed by aluminum foil.
Thaw overnight in the refrigerator before glazing and serving.
Strawberry Pineapple Pound Cake
Ingredients
- For the Pound Cake
3 cups all-purpose flour
3 cups granulated sugar
1 ½ cups unsalted butter, softened
6 large eggs, room temperature
1 cup crushed pineapple (drained slightly, not fully dry)
½ cup strawberry puree or finely diced strawberries
½ cup sour cream
1 tsp pineapple extract (optional)
1 tsp vanilla extract
1 tsp baking powder
¼ tsp salt
- For the Strawberry Pineapple Glaze
1 cup powdered sugar
2–3 tbsp pineapple juice
1 tbsp strawberry puree (or crushed freeze-dried strawberry powder)
- Optional:
Directions
- Strawberry Pineapple Pound Cake
- Step 1: Prepare the Baking Pan
- Preheat your oven to 325°F (165°C).
- Grease and flour a bundt or tube pan, making sure the grooves are well-coated.
- Set aside.
- Step 2: Cream the Butter and Sugar
- In a large mixing bowl, beat softened butter until creamy.
- Add granulated sugar gradually and continue beating for 5–6 minutes, until pale, fluffy, and smooth.
- This step builds the classic pound-cake texture.
- Step 3: Add Eggs and Flavor
- Add eggs one at a time, mixing well after each addition.
- Add vanilla and pineapple extract.
- Gently fold in strawberry puree or chopped strawberries.
- Stir in the crushed pineapple, making sure not to overmix.
- Step 4: Combine Dry Ingredients
- In a separate bowl, whisk flour, baking powder, and salt.
- Add dry ingredients to the wet mixture in two additions, alternating with sour cream.
- Mix gently until just combined—do not overblend or cake may become dense.
- Step 5: Bake the Pound Cake
- Pour batter evenly into the prepared pan.
- Smooth the top with a spatula.
- Bake for 70–85 minutes, or until a toothpick inserted comes out clean.
- Let the cake cool 15 minutes in the pan before turning it out onto a wire rack.
- Allow it to cool completely before glazing.
Notes
- For the best texture, all ingredients—especially butter, eggs, sour cream, and fruit—should be at room temperature. This ensures even mixing and prevents the batter from splitting. The pineapple should be lightly drained but not fully dry, as the moisture is key to keeping the pound cake soft.
Frequently Asked Questions
Can I use canned pineapple?
Yes. Canned crushed pineapple works perfectly. Just drain it lightly before adding it to the batter.
Can I use frozen strawberries?
Yes. Thaw them completely and drain excess liquid before making the purée.
Why shouldn’t I overmix the batter?
Overmixing develops the gluten in the flour, producing a denser cake.
Can I bake this in loaf pans?
Yes. Divide the batter evenly between loaf pans and reduce the baking time as needed.
Can I omit the pineapple extract?
Absolutely. It simply enhances the tropical flavor, but the cake is still delicious without it.
Why should the ingredients be at room temperature?
Room-temperature ingredients blend more smoothly, creating an even batter and a finer, more tender crumb.
Recipe Summary
Prep Time: 25 minutes
Bake Time: 70–85 minutes
Cooling Time: 20 minutes
Total Time: Approximately 2 hours
Servings: 12–16
This Strawberry Pineapple Pound Cake is the perfect balance of rich butter, juicy pineapple, sweet strawberries, and creamy sour cream. Moist, tender, and topped with a vibrant Strawberry Pineapple Glaze, it’s an impressive homemade dessert that’s ideal for holidays, celebrations, or simply sharing with family and friends. One slice delivers the perfect combination of classic pound cake richness and refreshing tropical fruit flavor.
