Pineapple Strawberry Pound Cake

Table of Contents

Pineapple strawberry pound cake is one of those desserts that turns a regular day into something special. The first time I made it, I was just experimenting with leftover fruit in my fridge. I had fresh strawberries on hand and a can of crushed pineapple in the pantry. I remembered how my grandma’s baking always started that way, using what she had to make something wonderful. So I grabbed a bowl, softened some butter, and started mixing. What came out of the oven was golden, fragrant, and filled with juicy fruit in every slice.

This cake quickly became one of my favorites. It’s rich and buttery like a traditional pound cake, but the fruit gives it a fresh, light feel. It’s perfect for spring and summer, but honestly, I make it year-round. No complicated techniques or ingredients. Just simple baking that works every time.

The Heart of Pineapple Strawberry Pound Cake

A fresh spin on a traditional favorite

Classic pound cake has been around for centuries. It was made to be simple and sturdy with a dense crumb and lots of buttery flavor. This pineapple strawberry version keeps all of that comfort while bringing in bright fruit flavor and moisture. The crushed pineapple adds sweetness and natural juiciness, while the strawberries bring soft texture and color. Together, they create a balanced cake that is satisfying without feeling heavy.

You’ll love how each slice shows off bits of fruit nestled in the golden cake. It’s a great way to use strawberries at peak ripeness, and the pineapple adds that tropical note that makes this more than just a regular pound cake.

If you’re new to baking fruit-filled cakes, it helps to first master a plain version like this vanilla pound cake recipe. Once you’ve nailed the base, it becomes easy to mix in fruit without changing the structure.

Why this recipe is great for everyday bakers

You don’t need a stand mixer, specialty ingredients, or lots of time. This recipe uses basic kitchen staples and comes together in one big bowl. The batter is thick enough to hold the fruit in place without sinking, and the sour cream gives it just the right amount of tang and moisture.

This cake holds well for several days, making it ideal for meal prepping, gifting, or serving at gatherings. It’s flexible enough to handle slight changes too. If you’re out of sour cream, Greek yogurt works just as well. If you like a more citrusy flavor, you could even try a similar base like the orange pound cake recipe for a brighter twist.

No matter how you slice it, pineapple strawberry pound cake is a winner. It’s the kind of dessert that feels nostalgic and new at the same time.

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Ingredients, Substitutions and Step-by-Step Instructions

What you need to make pineapple strawberry pound cake

This recipe uses everyday ingredients, but the combination is what makes it special. Each one plays a role in the flavor and structure of the cake. Here’s what you’ll need:

Ingredient	Purpose
Unsalted butter (1 cup)	Gives rich flavor and structure
Granulated sugar (2 cups)	Sweetens and helps with texture
Eggs (4 large)	Adds richness and structure
All-purpose flour (2 cups, sifted)	Forms the base of the batter
Baking powder (1½ tsp)	Provides lift
Salt (½ tsp)	Balances sweetness
Crushed pineapple with juice (1 cup)	Adds moisture and tropical flavor
Fresh strawberries (1 cup, chopped)	Provides bursts of sweet fruit
Vanilla extract (1 tsp)	Enhances flavor
Sour cream or Greek yogurt (1 cup)	Keeps cake tender and moist

How to make it step-by-step

1. Preheat and prepare the pan.
   Heat your oven to 325°F. Grease and flour a bundt or loaf pan to prevent sticking.
2. Cream the butter and sugar.
   Beat them together until light and fluffy, about 3 to 5 minutes.
3. Add eggs and vanilla.
   Add eggs one at a time, mixing well after each. Stir in the vanilla extract.
4. Combine dry ingredients.
   In another bowl, whisk together flour, baking powder, and salt.
5. Mix wet and dry ingredients.
   Gradually mix the dry ingredients into the butter mixture. The batter will be thick.
6. Fold in the fruit and sour cream.
   Add the crushed pineapple with juice, chopped strawberries, and sour cream. Gently fold everything together.
7. Bake.
   Pour the batter into the prepared pan. Tap the pan gently on the counter to remove air bubbles. Bake for 60 to 75 minutes. Cover loosely with foil if it browns too quickly.
8. Cool and glaze.
   Let the cake cool in the pan for 15 minutes. Then invert onto a wire rack. You can add a glaze made from powdered sugar and pineapple juice if you like.

The texture is soft, moist, and dense in all the right ways. If you enjoy the seasonal flair of fruit and warm spice, you might also like this amish applesauce cake recipe, which brings a cozy depth of flavor that pairs perfectly with coffee or tea.

Tips, Variations and Glaze Options

Make it foolproof with these tips

Even though this pineapple strawberry pound cake is beginner-friendly, a few smart steps can help you avoid common baking mistakes. First, always start with room-temperature ingredients. Cold butter won’t cream properly, and cold eggs can cause the batter to curdle.

Also, sift your flour for the best crumb. It may feel like an extra step, but it helps with even distribution and prevents clumps. Use a rubber spatula to gently fold in the fruit. Overmixing can crush the strawberries and turn the batter soggy.

Keep a close eye during the last 15 minutes of baking. If the top starts browning too much before the center is done, loosely cover the pan with foil to avoid burning. You want the cake to be golden brown and fully set without drying out.

If you’re into single-serve treats that deliver similar comfort and flavor, the pumpkin cinnamon cottage cheese mug cake is a warm and satisfying option with fall spices and protein-packed ingredients.

Variations and glaze ideas to customize your cake

This recipe is flexible enough to handle several fun changes. Want to make it a little more citrusy? Add a teaspoon of lemon zest to the batter. You can also replace strawberries with raspberries or blueberries if that’s what you have on hand. If you enjoy the combo of strawberry and banana, add a mashed ripe banana for a flavor twist.

For a tropical touch, mix in a bit of shredded coconut with the batter or sprinkle it over the glaze. Speaking of glaze, you don’t need much to finish this cake beautifully. A simple one made with powdered sugar and pineapple juice adds just the right shine and sweetness.

If you prefer to skip the glaze, a light dusting of powdered sugar works beautifully. It lets the fruit flavors shine without adding extra sweetness.

Serving, Storing and Reader Questions

How to serve it for any occasion

One of the best things about pineapple strawberry pound cake is how versatile it is. It works as a dessert, an afternoon snack, or even a sweet brunch centerpiece. Slice it thick and serve it warm with whipped cream or vanilla ice cream. If you’re going for something lighter, pair a slice with plain Greek yogurt and fresh fruit.

This cake holds its own on holiday tables or summer potlucks. The fruit makes it colorful and inviting, and the dense crumb means it won’t fall apart when sliced. For a clean look, add a dusting of powdered sugar. If you’re feeling fancy, drizzle the glaze just before serving for extra shine and flavor.

For another fruity favorite that delivers big flavor in a smaller package, check out these cottage cheese strawberry muffins. They’re great for meal prep and perfect for breakfast on the go.

How to store, freeze, and reheat leftovers

This cake keeps really well, which makes it great for baking ahead. Once completely cooled, wrap it tightly in plastic wrap or store it in an airtight container. It stays fresh at room temperature for up to two days or in the fridge for up to five days.

To freeze, slice the cake and wrap each piece in parchment paper, then place in a freezer-safe bag. When ready to eat, thaw slices at room temperature or warm them gently in the microwave for about 15 to 20 seconds.

Avoid storing with glaze on top, especially if freezing. It’s better to glaze just before serving. This keeps the texture of the cake soft and prevents the glaze from getting sticky.

FAQs

Can I use frozen strawberries?

Yes, but thaw and drain them well first. Pat dry with paper towels to avoid extra moisture that could make the cake soggy.

What can I use instead of sour cream?

Plain Greek yogurt works perfectly. It gives the same tangy flavor and helps keep the crumb tender.

Can I make this cake gluten-free?

Yes, substitute the flour with a 1-to-1 gluten-free blend. Avoid using coconut or almond flour alone, as they’ll change the texture too much.

How do I know when it’s fully baked?

Insert a toothpick into the center. If it comes out clean or with just a few crumbs, the cake is done. Be sure to check at the 60-minute mark.
For a fruity dessert that’s lower in sugar but still satisfying, this simple no sugar no flour strawberry cake recipe is a smart pick.