Pineapple Strawberry Pound Cake is a soft, moist, and fruit-filled dessert that brings together the tropical sweetness of pineapple with the bright, juicy flavor of strawberries. The pound cake base is buttery and rich, while the fruit topping adds a fresh and colorful finish. This is the kind of cake I love to serve at brunches, holidays, or any time I want a dessert that feels both homey and festive.
Why You’ll Love This Recipe
- I love how the sweetness of strawberries and tartness of pineapple balance each other beautifully.
- The texture of the pound cake is dense, moist, and buttery—perfect with a cup of coffee or tea.
- I don’t need any fancy ingredients—just simple pantry staples and fresh (or canned) fruit.
- It looks beautiful with the fruit topping, making it great for entertaining.
- I can easily make it ahead and enjoy it chilled or at room temperature.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- butter
- sugar
- eggs
- all-purpose flour
- baking powder
- crushed pineapple with juice
- fresh strawberries, sliced
- vanilla extract
- a pinch of salt
Directions
- I start by preheating my oven to 350°F (175°C) and greasing a loaf pan or bundt pan thoroughly.
- In a large mixing bowl, I cream the butter and sugar until light and fluffy.
- I beat in the eggs one at a time, making sure each is fully mixed before adding the next.
- I mix in the vanilla extract, then stir in the crushed pineapple along with its juice.
- In another bowl, I combine the flour, baking powder, and a pinch of salt.
- I gradually mix the dry ingredients into the wet mixture until everything is well incorporated.
- I fold in the sliced strawberries gently to avoid crushing them.
- I pour the batter into the prepared pan and smooth out the top.
- The cake bakes for about 55–65 minutes, or until a toothpick inserted in the center comes out clean.
- I let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Servings and Timing
- Servings: 10–12 slices
- Prep Time: 15 minutes
- Bake Time: 55–65 minutes
- Total Time: About 1 hour 20 minutes
Variations
- I sometimes use canned peaches or mangoes instead of pineapple for a tropical twist.
- For extra richness, I add a tablespoon of sour cream or Greek yogurt to the batter.
- If I want a tangy note, I add a little lemon zest to brighten up the flavor.
- I top it with whipped cream or a simple glaze for extra indulgence.
- For a festive look, I sprinkle extra strawberries on top after baking.
Storage/Reheating
- Room Temperature: I store the cake in an airtight container at room temp for up to 2 days.
- Refrigerator: It lasts up to 5 days in the fridge, and I like to warm individual slices slightly before serving.
- Freezer: I wrap individual slices or the whole loaf tightly in plastic wrap and foil, then freeze for up to 2 months. I thaw overnight in the fridge or for a couple of hours at room temp.
FAQs
Can I use frozen strawberries instead of fresh?
Yes, but I thaw and drain them first to avoid excess moisture in the batter.
Do I need to drain the crushed pineapple?
No, I include the juice for extra moisture and flavor in the cake.
What kind of pan works best?
I usually use a standard loaf pan, but a bundt pan works beautifully for a more decorative shape.
How do I prevent the fruit from sinking?
I lightly coat the fruit in a bit of flour before folding it into the batter—it helps suspend it throughout the cake.
Can I make this cake gluten-free?
Yes, I use a 1:1 gluten-free flour blend in place of all-purpose flour with good results.
Conclusion
Pineapple Strawberry Pound Cake is one of those charming, no-fuss recipes I keep coming back to. It’s flavorful, moist, and loaded with fruit, making it ideal for spring and summer but welcome any time of year. Whether I serve it plain, with a dollop of whipped cream, or as part of a dessert spread, this cake is always a sweet hit.
Pineapple Strawberry Pound Cake
- Prep Time: 15 minutes
- Cook Time: 55–65 minutes
- Total Time: ~1 hour 20 minutes
- Yield: 10–12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Pineapple Strawberry Pound Cake is moist, buttery, and packed with tropical crushed pineapple and juicy fresh strawberries. Baked in a loaf or bundt pan, it's a vibrant, fruity dessert perfect for brunch, potlucks, or spring and summer gatherings. Simple ingredients, beautiful results—this cake is a crowd-pleaser!
Ingredients
- 1 cup butter (softened)
- 1½ cups sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1½ tsp baking powder
- 1 cup crushed pineapple with juice
- 1 cup fresh strawberries, sliced
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease a loaf or bundt pan thoroughly.
- In a large mixing bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Stir in vanilla extract and crushed pineapple with its juice.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add dry ingredients to the wet mixture, mixing until combined.
- Gently fold in sliced strawberries.
- Pour batter into prepared pan and smooth the top.
- Bake for 55–65 minutes, or until a toothpick comes out clean from the center.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Coat strawberries lightly in flour to prevent them from sinking.
- Use a bundt pan for a more decorative presentation.
- Add lemon zest for a citrusy brightness.
- A simple glaze or whipped cream topping adds extra indulgence.
- Great served chilled or at room temp.
