Pineapple Strawberry Pound Cake is a soft, rich, and fruity dessert that combines the tropical sweetness of pineapple with the vibrant flavor of strawberries all baked into a buttery, moist pound cake. This easy-to-make treat is perfect for spring gatherings, summer parties, or anytime you crave a fruity dessert with a twist.
Why You’ll Love This Pineapple Strawberry Pound Cake
Besides the fact that it smells like heaven and tastes like a vacation?
- It’s wildly flavorful – the crushed pineapple and chopped strawberries melt right into the batter, giving every bite a juicy pop.
- Great for all seasons – strawberries in summer, pineapple any time of year.
- Simple to make, easy to love – no complicated steps, no fancy tools just a round cake pan, a bowl, and a craving for something sweet.
How to Make This Pineapple Strawberry Pound Cake
This moist, fruity cake starts with a rich buttery base just like any good Southern-style pound cake should. But the magic? That happens when the fresh strawberries and pineapple are folded in. Here’s how to make it happen:
- Cream the butter and sugar: In a large mixing bowl, beat together softened butter and sugar until it’s light, fluffy, and honestly smells like the start of something wonderful.
- Add the eggs: Crack in your eggs one at a time, mixing well between each. It’ll look glossy and rich at this stage that’s exactly what you want.
- Mix the dry ingredients: In a separate bowl, whisk together your flour, baking powder, and salt. If you’re going gluten-free, just swap in a gluten-free flour blend here it works beautifully.
- Combine the wet ingredients: In a small bowl, stir together sour cream, pineapple juice, and vanilla. That little hit of pineapple juice gives the batter a subtle, sunny brightness.
- Bring it all together: Alternately add the dry ingredients and sour cream mixture into your creamed butter mixture, starting and ending with the dry ingredients. Mix just until combined no overbeating here.
- Fold in the fruit: Gently fold in the diced fresh strawberries and diced pineapple. You want pockets of fruit in every bite, not a purée, so be kind with your spatula.
- Pour and bake: Spoon the batter into a well-greased round cake pan (or a bundt pan if you’re feeling fancy). Bake at 350°F for 50–60 minutes or until a toothpick comes out clean and the top is golden and proud.
- Cool and glaze (optional): Let the cake cool in the pan for 10 minutes, then turn it out to finish cooling on a rack. A drizzle of powdered sugar glaze never hurt anybody especially if you whip it up with a little extra pineapple juice.
Of course! Here’s a shorter version:
Try this creamy Strawberry Milkshake Pound Cake for a fun fruity twist!
Nutrition Facts (per slice)
Serving Size: 1 slice (1/12 of the cake)
Calories: ~360
Total Fat: 17g
- Saturated Fat: 10g
- Trans Fat: 0g
Cholesterol: 95mg
Sodium: 180mg
Total Carbohydrates: 49g - Dietary Fiber: 1g
- Total Sugars: 29g
- Added Sugars: 22g
Protein: 5g
- Added Sugars: 22g
Vitamin C: 20% DV (thanks to those sweet strawberries and pineapple!)
Calcium: 4% DV
Iron: 8% DV
Potassium: 120mg
Tips for Perfect Pound Cake Every Time
- Room temperature ingredients make a huge difference especially your butter, eggs, and sour cream.
- Want more pineapple flavor? Toss in an extra tablespoon of crushed pineapple (drained) to up the tropical factor.
- Don’t rush the baking. If the top is browning too quickly, just tent it with foil and keep going. Pound cake takes its time, and it’s worth the wait.
How to Serve, Store & Prep Ahead
This Pineapple Strawberry Pound Cake is the kind of dessert that plays well with others. Top it with whipped cream or serve it with a scoop of vanilla ice cream and a few extra fresh strawberries on the side. Hosting brunch? Pair it with mimosas and watch it disappear.
To store: Wrap leftovers tightly in plastic wrap or keep them in an airtight container. It stays fresh at room temp for up to 3 days, or in the fridge for 5.
To freeze: Yes, you can! Just slice, wrap in foil or freezer wrap, and stash it in a zip-top bag. Thaw overnight in the fridge and warm slightly before serving.
To prep ahead: Bake the cake the night before your gathering it actually tastes better the next day once the flavors meld. And trust me, the fruity aroma will make your whole kitchen smell like a spa day.
A Little Slice of Our Story
This cake reminds me of one summer when my daughter Mia decided to “help” me in the kitchen by tossing strawberries into literally everything. One day she dropped them into my classic pound cake batter along with a few rogue pieces of pineapple from her snack plate and, well, let’s just say the kitchen gods smiled. Now it’s a family favorite that always brings us back to giggles, sticky fingers, and barefoot baking afternoons.
FAQ: Let’s Tackle Your Questions
1. Can I use canned pineapple for Pineapple Strawberry Pound Cake?
Yes! You can absolutely use canned pineapple just make sure to drain it well to avoid extra moisture in the batter. Crushed or chunked pineapple both work great and still give that tropical flavor.
2. Can I make Pineapple Strawberry Pound Cake ahead of time?
Definitely. This cake tastes even better the next day! You can bake it a day in advance, wrap it tightly, and store it at room temperature. It keeps well for 3–4 days.
3. Can I freeze Pineapple Strawberry Pound Cake?
Yes, this cake freezes beautifully. Slice it first, wrap individual pieces in plastic wrap, then place them in an airtight container or freezer bag. It can be frozen for up to 2 months.
4. What kind of strawberries work best in this recipe?
Fresh strawberries are the best for flavor and texture, but you can also use frozen ones. Just be sure to thaw and pat them dry before folding into the batter to prevent sogginess.
Conclusion
Craving a fruity and comforting dessert? This Pineapple Strawberry Pound Cake is everything you’re looking for sweet, moist, and packed with juicy strawberries and crushed pineapple. It’s the perfect cake for spring gatherings, family celebrations, or a cozy afternoon treat with tea or coffee.
Whether you’re new to baking or a pound cake pro, this easy recipe delivers flavor and satisfaction every time. And if you love quick desserts, be sure to check out Paula Deen’s 5 Minute Fudge Recipe the perfect chocolatey sidekick to your fruity cake.
Ready to bake? Scroll down to the recipe card for the full list of ingredients, measurements, and step-by-step instructions, and let your kitchen fill up with the delicious aroma of homemade cake!
Pineapple Strawberry Pound Cake
Equipment
- Round Cake Pan
- Mixing bowls
- Hand or stand mixer
Ingredients
Cake Batter
- 1 cup unsalted butter softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 2 1/2 cups all-purpose flour or gluten-free flour blend
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup sour cream
- 1/4 cup pineapple juice
- 1 tsp vanilla extract
- 1 cup diced fresh pineapple or drained crushed pineapple
- 1 cup diced fresh strawberries
Instructions
- Preheat the oven to 350°F. Grease and flour a round cake pan or bundt pan.
- Cream the butter and sugar together until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together flour, baking powder, and salt.
- In another small bowl, mix sour cream, pineapple juice, and vanilla extract.
- Alternately add dry ingredients and sour cream mixture to the creamed butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in the diced pineapple and chopped strawberries.
- Pour the batter into the prepared pan and bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Optional: drizzle with glaze made from powdered sugar and pineapple juice.