A moist, buttery pound cake swirled with sweet strawberries and crushed pineapple, this fruity dessert is finished with a luscious glaze made from strawberry puree or pineapple juice. It’s soft, tender, and vibrant with tropical flavor—perfect for spring and summer gatherings, or anytime I want to brighten up dessert time.

Why I Love This Recipe

I love how this cake combines the richness of classic pound cake with the fruity punch of strawberries and pineapple. The balance of buttery flavor with the brightness of the fruit makes every bite exciting. The glaze adds just the right touch of sweetness and ties everything together beautifully. Plus, it looks impressive without needing complicated decorations.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3 cups all‑purpose flour
2 cups granulated sugar
1 cup (2 sticks) unsalted butter, softened
½ cup vegetable oil
4 large eggs (room temperature)
1 cup sour cream
1 teaspoon vanilla extract
½ teaspoon almond extract (optional)
1 teaspoon baking powder
½ teaspoon salt
1 cup crushed pineapple, well drained
1½ cups fresh strawberries, sliced

For the glaze:

1 cup powdered sugar
2–3 tablespoon strawberry puree or pineapple juice
1–2 teaspoon milk (if needed for consistency)

Directions

I start by preheating the oven to 325°F (163°C) and greasing a Bundt or tube pan generously with butter and flour.
In a large bowl, I cream the butter, oil, and sugar together until the mixture is light and fluffy—this usually takes about 3 to 5 minutes.
I add the eggs one at a time, mixing well after each, then stir in the vanilla and almond extract.
In a separate bowl, I whisk the flour, baking powder, and salt together.
I alternate adding the dry mixture and sour cream to the creamed mixture, starting and ending with the flour mix, stirring just until combined.
I gently fold in the drained pineapple and sliced strawberries—making sure not to overmix so the fruit holds its shape.
I layer the batter in the pan: a third of the batter, half the strawberries and pineapple, another third of batter, the rest of the fruit, and finally the last of the batter. I smooth the top and tap the pan lightly on the counter to remove air bubbles.
The cake bakes for 75–85 minutes, until a toothpick inserted in the center comes out clean (a few moist crumbs are okay). If the top browns too quickly, I tent it loosely with foil.
After baking, I let the cake cool in the pan for 15–20 minutes before inverting it onto a wire rack to cool completely.
While it cools, I whisk together the glaze ingredients, adjusting with milk until it’s drizzly, then I pour it over the cooled cake and garnish with extra strawberries if I have some on hand.

Servings and timing

Prep time: 20 minutes
Cook time: 1 hour 15 minutes
Total time: 1 hour 35 minutes
Yield: 12 slices

Variations

I sometimes use Greek yogurt instead of sour cream for a tangier flavor.
For a citrus twist, I add a bit of lemon zest to the batter and use lemon juice in the glaze.
If strawberries aren’t in season, I use frozen (thawed and drained) or swap them for raspberries.
A coconut glaze or shredded coconut topping gives a tropical vibe.
I’ve also tried this with maraschino cherries in place of strawberries—it’s sweeter but delicious.

Storage/Reheating

I store the cake tightly wrapped at room temperature for up to 3 days. For longer storage, I refrigerate it for up to a week. To freeze, I slice the cake and wrap the pieces individually, then thaw and glaze just before serving. If I want to warm it up, a quick 10–15 seconds in the microwave brings it back to life.

FAQs

How do I keep the fruit from sinking to the bottom of the cake?

I make sure to coat the strawberries and pineapple lightly in flour before folding them into the batter—this helps them stay suspended during baking.

Can I make this cake in a loaf pan?

Yes, but I divide the batter between two standard loaf pans and adjust the baking time to around 55–65 minutes, checking with a toothpick.

What’s the best way to puree strawberries for the glaze?

I blend fresh or thawed strawberries until smooth, then strain if I want a smoother consistency. A hand blender or food processor works great.

Can I use canned fruit instead of fresh?

Yes, I’ve used canned pineapple and even canned strawberries—just make sure they’re well drained to avoid a soggy cake.

Is the almond extract necessary?

Not at all. I like the subtle flavor it adds, but the cake is just as delicious without it if I prefer to leave it out.

Conclusion

This strawberry pineapple pound cake is one of my favorite ways to enjoy fruity desserts without going overboard on effort. The tender crumb, the bursts of fruit, and that glossy glaze make it feel special every time I bake it. Whether for a brunch, celebration, or just because, it always brings sunshine to the table.

Strawberry Pineapple Pound Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Sue
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 35 minutes
Yield: 12 slices
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

A moist, buttery pound cake swirled and studded with juicy strawberries and crushed pineapple, topped with a simple strawberry or pineapple glaze.

Instructions

Preheat your oven to 325 °F (163 °C). Grease and flour a Bundt or tube pan thoroughly.
In a large mixing bowl, cream together the softened butter, vegetable oil, and granulated sugar until light and fluffy (about 3–5 minutes).
Add the eggs one at a time, beating well after each addition. Then stir in vanilla extract (and almond extract if using).
In a separate bowl, whisk together the flour, baking powder, and salt.
Alternate adding the dry ingredient mixture and sour cream into the wet mixture, beginning and ending with the dry ingredients, mixing just until combined.
Gently fold in the crushed pineapple (drained) and the sliced strawberries. Avoid overmixing so the fruit doesn’t break up too much.
Pour about one‑third of the batter into the prepared pan. Dollop half of the strawberry mixture and half of the pineapple over it. Repeat: another third of batter, remaining fruit mixtures, then finish with the last of the batter. Smooth the top and tap the pan gently to release air bubbles.
Bake for about 75–85 minutes, or until a toothpick inserted in the center comes out clean (a few moist crumbs are fine). If the top is browning too quickly, tent with foil.
Allow the cake to cool in the pan for 15–20 minutes, then invert it onto a wire rack and let it cool completely.
Meanwhile, prepare the glaze: whisk the powdered sugar and strawberry puree (or pineapple juice) together until smooth, adding milk a little at a time until you reach a drizzly consistency.
Drizzle the glaze over the cooled cake. Optionally garnish with extra sliced strawberries.

Notes

Be sure to drain the crushed pineapple very well so it doesn’t make the batter too wet.
Let the strawberry layer cool before layering, to prevent it from bleeding too much into the batter.
If the cake top browns too quickly, tent it with aluminum foil during baking.
Store wrapped at room temperature for up to 3 days, or refrigerate for longer. You can also freeze slices individually, then glaze just before serving.
You can substitute Greek yogurt in place of sour cream for a tangy flavor.