Name: Strawberry Pineapple Pound Cake
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 2 h
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 1/2 tsp baking powder; 1/2 tsp salt; 1 cup (2 sticks) unsalted butter, softened; 1 1/2 cups granulated sugar; 4 large eggs; 1 1/2 tsp vanilla extract; 1 cup crushed pineapple, drained; 1 cup fresh strawberries, chopped; 1/2 cup sour cream or Greek yogurt (optional, for extra moisture)

Why You’ll Love Strawberry Pineapple Pound Cake Recipe

This pound cake is the perfect blend of dense, buttery texture and refreshing fruitiness. The strawberries add bursts of sweetness while the pineapple brings a subtle tartness, making every bite a flavor-packed experience. Whether you’re serving it plain, with a glaze, or a scoop of vanilla ice cream, this cake is a crowd-pleaser. It’s easy to prepare and holds up well for several days, making it great for entertaining or as a make-ahead treat.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking powder
Salt
Unsalted butter
Granulated sugar
Eggs
Vanilla extract
Crushed pineapple (drained)
Fresh strawberries (chopped)
Sour cream or Greek yogurt (optional, for extra moisture)

Directions

Preheat your oven to 325°F (163°C) and grease a 9×5-inch loaf pan or bundt pan.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the butter and sugar together until light and fluffy.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients into the wet mixture, mixing until just combined.
Fold in the drained crushed pineapple and chopped strawberries. If using, fold in sour cream or Greek yogurt to add extra moisture.
Pour the batter into the prepared pan and smooth the top.
Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10–15 minutes before transferring to a wire rack to cool completely.

Servings and timing

This recipe yields about 10–12 servings.
Prep time: 20 minutes
Bake time: 60–70 minutes
Cooling time: 30 minutes

Variations

Glaze it: Add a simple glaze made with powdered sugar and pineapple or lemon juice for extra sweetness.
Add nuts: Fold in chopped pecans or walnuts for a crunchy texture.
Use canned fruit: If fresh strawberries aren’t available, frozen (thawed and drained) or canned strawberries can be used.
Tropical version: Add shredded coconut for an extra tropical twist.
Mini loaves: Bake the batter in mini loaf pans to create individual servings, perfect for gifting or parties.

Storage/Reheating

Store the cooled pound cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
To freeze, wrap the cake tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months.
To reheat, thaw overnight in the refrigerator (if frozen) and bring to room temperature before serving. For a warm slice, microwave individual portions for 10–15 seconds.

FAQs

How do I keep the strawberries from sinking in the cake?

Toss the chopped strawberries in a bit of flour before folding them into the batter. This helps suspend them evenly throughout the cake.

Can I use fresh pineapple instead of canned?

Yes, fresh pineapple can be used, but make sure to finely chop it and drain any excess juice to avoid a soggy batter.

What’s the best pan to use for this recipe?

A standard 9×5-inch loaf pan or a bundt pan works best for this recipe. Make sure to grease it well to prevent sticking.

Can I use frozen strawberries?

Yes, but thaw them first and drain excess liquid to avoid adding too much moisture to the batter.

Why is my pound cake too dense?

Overmixing the batter or using too much flour can lead to a dense cake. Make sure to measure ingredients accurately and mix just until combined.

How do I know when the cake is fully baked?

Insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, it’s done.

Can I make this cake dairy-free?

Yes, substitute the butter with a dairy-free alternative and use a plant-based yogurt if adding moisture.

What kind of glaze works best with this cake?

A simple glaze made from powdered sugar and pineapple or lemon juice complements the fruity flavors well.

Can I make this cake ahead of time?

Absolutely. This cake stores well and actually tastes even better the next day as the flavors meld.

How should I serve this cake?

Serve it plain, dusted with powdered sugar, or with a scoop of vanilla ice cream for a delightful dessert.

Conclusion

Strawberry Pineapple Pound Cake is a flavorful, fruit-filled twist on a traditional favorite. With its moist texture and vibrant taste, it’s the perfect dessert for any occasion, from casual family meals to festive celebrations. Easy to make and even easier to love, this recipe is sure to become a go-to in your baking rotation.

Strawberry Pineapple Pound Cake