Strawberry Pineapple Pound Cake

Close your eyes and picture a slice of cake so rich, so buttery, it melts on your tongue—now imagine that same slice bursting with sweet strawberry pockets and juicy chunks of pineapple. That’s what this Strawberry Pineapple Pound Cake is all about. Moist, dense, and fragrant, it brings together the best of fruity summer flavors in a dessert that’s as comforting as it is irresistible.

Behind the Recipe

This cake is rooted in a memory of sun-drenched afternoons, a table set with lemonade, and the scent of vanilla and fruit wafting from the oven. It was my grandmother’s twist on her traditional pound cake—always adding whatever fresh fruit was in abundance. One summer, with strawberries overflowing and a pineapple half begging to be used, this cake was born. That sweet-tart balance became an instant hit, and now it’s a cherished favorite in my kitchen.

Recipe Origin or Trivia

The pound cake itself is a centuries-old classic, originally made with a pound each of butter, sugar, eggs, and flour. Over time, the recipe evolved, making room for flavors and fruits. Strawberries and pineapple, both symbols of hospitality and celebration in many cultures, add a tropical brightness to the traditionally dense cake. This fusion creates a dessert that feels both nostalgic and excitingly fresh.

Why You’ll Love Strawberry Pineapple Pound Cake

This isn’t just any cake—it’s the one you’ll find yourself baking on repeat. Here’s why:

Versatile: Works just as beautifully for brunch, dessert, or afternoon tea.

Budget-Friendly: Uses simple ingredients, most of which you probably have on hand.

Quick and Easy: Just mix, pour, and bake—no fancy techniques required.

Customizable: Swap in different fruits or add a glaze for a twist.

Crowd-Pleasing: Every bite is a burst of fruity delight—everyone will want seconds.

Make-Ahead Friendly: Even better the next day as flavors meld.

Great for Leftovers: Stays moist for days, perfect with coffee or tea.

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Chef’s Pro Tips for Perfect Results

To ensure your pound cake is perfectly moist and never dry, here are a few insider tricks:

1. Use Room Temp Ingredients: Butter, eggs, and sour cream should all be at room temperature for smooth blending.
2. Don’t Overmix: Once you add the flour, mix just until combined to keep the texture tender.
3. Toss Fruit in Flour: Lightly coat strawberries and pineapple with flour to prevent sinking during baking.
4. Cool Completely Before Slicing: The cake continues to set as it cools, so resist the urge to cut too soon.
5. Grease and Flour Your Pan Well: This cake is dense—make sure it releases cleanly.

Kitchen Tools You’ll Need

This cake is simple but does require the right tools:

Mixing Bowls: One for dry ingredients, one for wet.

Hand Mixer or Stand Mixer: Creaming the butter and sugar to fluffy perfection is key.

Loaf or Bundt Pan: Choose your favorite shape—both work beautifully.

Rubber Spatula: For folding in the fruit without overmixing.

Cooling Rack: Allows the cake to cool evenly.

Ingredients in Strawberry Pineapple Pound Cake

Let’s break down the beautiful blend that makes this cake sing:

1. All-Purpose Flour: 2½ cups, provides structure and stability.
2. Granulated Sugar: 2 cups, sweetens and helps create a golden crust.
3. Unsalted Butter: 1 cup (2 sticks), adds rich flavor and tender crumb.
4. Eggs: 4 large, bring moisture and bind the batter.
5. Sour Cream: 1 cup, keeps the cake moist and slightly tangy.
6. Vanilla Extract: 2 teaspoons, enhances the fruit flavors.
7. Baking Powder: 1½ teaspoons, gives the cake a gentle lift.
8. Salt: ½ teaspoon, balances the sweetness.
9. Fresh Strawberries: 1½ cups, chopped small and lightly floured.
10. Pineapple Tidbits: 1 cup, drained and patted dry, also floured.
11. Powdered Sugar (optional): For dusting or glazing once cooled.

Ingredient Substitutions

No worries if you’re missing something—try these swaps:

Sour Cream: Greek yogurt works beautifully.

Butter: Use margarine in a pinch, though flavor will differ.

Strawberries: Raspberries or blueberries make great alternatives.

Pineapple Tidbits: Use crushed pineapple, well-drained.

Vanilla Extract: Almond extract offers a unique twist.

Ingredient Spotlight

Strawberries: Their juicy sweetness becomes even more pronounced during baking, creating pockets of jammy fruit that burst with flavor.

Sour Cream: This secret weapon keeps the cake ultra-moist and adds a delicate tang that complements the fruit.

Instructions for Making Strawberry Pineapple Pound Cake

Now let’s dive into the step-by-step to fruity, buttery bliss:

1. Preheat Your Equipment:
   Preheat your oven to 350°F (175°C). Grease and flour a loaf or Bundt pan.
2. Combine Ingredients:
   In a large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, mixing well. Stir in sour cream and vanilla.
3. Prepare Your Cooking Vessel:
   In a separate bowl, whisk together flour, baking powder, and salt.
4. Assemble the Dish:
   Gradually add dry ingredients to the wet mixture, mixing until just combined. Toss the strawberries and pineapple in 1 tablespoon flour, then gently fold them into the batter.
5. Cook to Perfection:
   Pour batter into prepared pan and smooth the top. Bake for 60–70 minutes or until a toothpick inserted comes out clean.
6. Finishing Touches:
   Let cake cool in pan for 15 minutes, then transfer to a wire rack. Once cool, dust with powdered sugar or drizzle with a simple glaze if desired.
7. Serve and Enjoy:
   Slice thick and serve with fresh fruit, whipped cream, or just as is—warm or room temperature.

Texture & Flavor Secrets

This cake is all about contrast—the dense, buttery crumb is dotted with juicy fruit that softens just enough during baking. The tangy sour cream balances the sweetness, while the exterior develops a caramelized crust that gives way to a tender interior. Every bite is bright, moist, and deeply satisfying.

Cooking Tips & Tricks

A few more tips for a flawless finish:

• Always measure flour by spooning into the cup and leveling off.
• Don’t skip the flour dusting for the fruit—it keeps the cake evenly studded.
• Store leftovers wrapped in foil to retain moisture.

What to Avoid

Here’s what to keep in mind for best results:

• Don’t use frozen fruit—it adds too much moisture.
• Avoid overbaking—it dries out the cake.
• Skipping the cooling time can cause crumbling when slicing.

Nutrition Facts

Servings: 12 slices
Calories per serving: 365

Note: These are approximate values.

Preparation Time

Prep Time: 20 minutes
Cook Time: 65 minutes
Total Time: 1 hour 25 minutes

Make-Ahead and Storage Tips

You can absolutely make this cake a day in advance—the flavor actually deepens overnight. Wrap tightly and store at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days. To freeze, wrap individual slices in plastic wrap and freeze for up to 3 months. Thaw overnight before serving.

How to Serve Strawberry Pineapple Pound Cake

Dress it up or keep it simple. Serve warm with a dollop of whipped cream, or add a scoop of vanilla ice cream for dessert. For brunch, pair with coffee and fresh fruit. A drizzle of citrus glaze takes it to the next level.

Creative Leftover Transformations

Don’t toss those last slices—transform them:

• Toast and top with mascarpone and berries.
• Cube and layer in a trifle with whipped cream.
• Blend into a milkshake for a fruity dessert twist.

Additional Tips

• Add lemon or orange zest to the batter for a citrus boost.
• Dust with cinnamon sugar before baking for a spiced crust.
• Use a Bundt pan for a showstopping presentation.

Make It a Showstopper

For a beautiful finish, glaze with pineapple juice and powdered sugar, then garnish with sliced strawberries and mint leaves. Serve on a white platter to make the vibrant fruit pop. A sprinkle of edible flowers takes it over the top.

Variations to Try

• Tropical Bliss: Add shredded coconut and mango for island vibes.
• Berry Explosion: Mix in blueberries and raspberries with strawberries.
• Citrus Pound Cake: Swap pineapple for orange segments and zest.
• Cream Cheese Swirl: Add a ribbon of sweetened cream cheese to the center.
• Chocolate Chip Fruit Cake: Toss mini chocolate chips into the batter.

FAQ’s

Q1: Can I use frozen strawberries?

No, fresh works best to avoid extra moisture.

Q2: Can I bake this in a Bundt pan?

Yes, just adjust the bake time and grease well.

Q3: Do I need to refrigerate leftovers?

Only if storing for more than 3 days.

Q4: Can I add a glaze?

Absolutely, a citrus or cream cheese glaze works beautifully.

Q5: Is sour cream necessary?

It keeps the cake moist, but Greek yogurt is a good substitute.

Q6: What’s the best way to slice it cleanly?

Use a serrated knife and let the cake cool fully.

Q7: Can I reduce the sugar?

Yes, reduce by 1/4 cup if preferred.

Q8: Can I add nuts?

Yes, chopped pecans or walnuts work well.

Q9: How do I know it’s done baking?

A toothpick should come out clean from the center.

Q10: Is this freezer-friendly?

Yes, wrap tightly and freeze for up to 3 months.

Conclusion

Strawberry Pineapple Pound Cake brings sunshine to your table with every slice. It’s rich yet refreshing, nostalgic yet new. Trust me, this one’s a total game-changer—sweet, fruity, and worth every bite.

Watch How to Make Strawberry Pineapple Pound Cake