Strawberry Pineapple Pound Cake

Strawberry Pineapple Pound Cake is the ultimate dessert fusion—where the rich, buttery essence of traditional Southern pound cake meets the bright, fruity layers of strawberries and pineapples. This cake is a showstopper, perfect for family gatherings, summer BBQs, or as a colorful addition to any dessert table. Imagine sinking your fork into moist, dense cake that’s ribboned with juicy strawberries and sweet crushed pineapple, all crowned with a glossy strawberry glaze that practically begs for attention.

This cake isn’t just a treat for the tastebuds—it’s a celebration of flavor, texture, and comfort. And the best part? It’s surprisingly simple to make. Whether you’re a seasoned baker or just dipping your toes into homemade cakes, this recipe is a delicious way to bring smiles to your kitchen.

Ingredients

For the Pound Cake:

• 3 cups all-purpose flour

• 2½ cups granulated sugar

• 1 cup unsalted butter, softened

• ½ cup vegetable oil

• 5 large eggs, room temperature

• 1 cup sour cream

• 1 tsp vanilla extract

• ½ tsp almond extract (optional)

• 1 tsp baking powder

• ¼ tsp salt

For the Strawberry Layer:

• 1½ cups fresh strawberries, sliced

• 2 tbsp granulated sugar

• 1 tbsp cornstarch

• ½ tsp lemon juice

For the Pineapple Layer:

• 1 can (20 oz) crushed pineapple, well-drained

• 2 tbsp brown sugar

For the Strawberry Glaze:

• 1 cup powdered sugar

• 2 tbsp strawberry puree (fresh or from jam)

• 1–2 tsp milk, as needed for consistency

Preparation

Step 1: Prepare the Fruit Layers

Strawberries:
In a saucepan over medium heat, combine sliced strawberries, sugar, lemon juice, and cornstarch. Cook until the strawberries break down and the mixture thickens (about 5–7 minutes). Remove from heat and allow to cool completely.

Pineapple:
Drain the crushed pineapple thoroughly. Combine it with brown sugar in a small bowl and set aside.

Step 2: Preheat and Prepare the Pan

Preheat your oven to 325°F (163°C).
Grease and flour a 10-inch bundt pan generously to prevent sticking. You can also use baking spray with flour.

Step 3: Make the Pound Cake Batter

In a large mixing bowl, cream together the softened butter, oil, and sugar until light and fluffy (about 3–5 minutes).

Add eggs one at a time, beating well after each addition.

Mix in the sour cream, vanilla extract, and almond extract.

In a separate bowl, whisk together flour, baking powder, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

Step 4: Layer the Cake

Spoon ⅓ of the pound cake batter into the prepared bundt pan.

Dollop half of the strawberry mixture and half of the pineapple mixture evenly over the batter.

Add another ⅓ of the batter, then the remaining fruit mixtures.

Finish with the last ⅓ of the cake batter, smoothing the top.

Tap the pan gently on the counter to release air bubbles.

Step 5: Bake and Cool

Bake in the preheated oven for 75 to 85 minutes, or until a toothpick inserted in the center comes out clean.

Let the cake cool in the pan for 15–20 minutes, then carefully invert it onto a wire rack or serving plate. Let cool completely.

Step 6: Make the Strawberry Glaze

In a bowl, whisk together powdered sugar and strawberry puree until smooth. Add milk a teaspoon at a time to achieve your desired consistency.

Drizzle the glaze over the cooled cake. For extra flair, top with fresh sliced strawberries.

Variations

• Strawberry Lemon Pound Cake: Swap pineapple with lemon curd and add lemon zest to the batter.

• Tropical Twist: Add shredded coconut to the pineapple layer.

• Cream Cheese Swirl: Swirl in a sweetened cream cheese layer for extra richness.

• Strawberry Shortcake Style: Serve slices with whipped cream and extra strawberries.

Cooking Note

• Ensure your butter and eggs are at room temperature for proper emulsification.

• Don’t overmix once you add the flour—this keeps the texture tender.

• Drain the pineapple well; excess liquid can cause the cake to be soggy or fall apart.

• If using frozen strawberries, thaw and drain them before cooking.

Serving Suggestions

• Serve warm or at room temperature with a scoop of vanilla ice cream or a dollop of whipped cream.

• Pair with a cup of coffee or sweet tea for a comforting Southern-style treat.

• Garnish with mint leaves and extra fresh strawberries for an elegant touch.

Tips

• Use a serrated knife to slice cleanly through the fruit-laced layers.

• Make ahead: This cake tastes even better the next day as the flavors meld.

• Storage: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.

• Freezing: Wrap slices individually and freeze for up to 2 months.

Prep Time: 25 minutes

Cooking Time: 80 minutes

Total Time: 1 hour 45 minutes

Nutritional Information (Per Slice, estimated based on 12 servings)

• Calories: 510

• Protein: 5g

• Sodium: 190mg

FAQs

Q: Can I use cake mix instead of making the pound cake from scratch?

Yes, you can use a butter or yellow cake mix for a shortcut. Just follow the box directions and layer with fruit as described.

Q: Can I use canned strawberry pie filling instead of homemade?

Absolutely! It’s a convenient swap, though homemade gives a fresher, brighter flavor.

Q: Can I make this in a loaf pan instead of a bundt pan?

Yes, but be sure to divide the batter evenly between two loaf pans and adjust the baking time to 50–60 minutes.

Q: How do I keep the fruit from sinking to the bottom?

Thickening the fruit mixtures and layering them carefully prevents them from sinking.

Q: Can I make this gluten-free?

Yes! Substitute a 1:1 gluten-free flour blend designed for baking.

Conclusion

This Strawberry Pineapple Pound Cake is the kind of dessert that earns rave reviews and requests for seconds (and the recipe!). Its rich, buttery base complements the bright punch of fruit, creating a balanced flavor profile and eye-catching presentation. Whether you’re baking it for a special event or just treating yourself to something sweet, this cake is a labor of love that pays off in every delicious bite.

So go ahead—slice into the sunshine-filled flavors of strawberry and pineapple and let this cake become a new family favorite.

Print