Strawberry Pineapple Pound Cake Recipe

Introduction

This Strawberry Pineapple Pound Cake is the ultimate fruity dessert for summer gatherings. With every bite of this Strawberry Pineapple Pound Cake, you’ll enjoy a moist, buttery texture packed with fresh strawberries and juicy pineapple. If you’ve never baked a Strawberry Pineapple Pound Cake before, this step-by-step recipe will make it easy and foolproof.

And if you’re into fruity, creamy desserts, you might also want to check out this Pineapple Juice Cake Recipe for another tropical treat.

Ingredients

For the Cake

• 1 cup (2 sticks) unsalted butter, softened

• 2 cups granulated sugar

• 4 large eggs

• 1 tsp vanilla extract

• 1 tsp almond extract (optional, for extra depth)

• 3 cups all-purpose flour

• 1 tsp baking powder

• ½ tsp salt

• 1 cup sour cream

• 1 cup crushed pineapple, drained

• 1 ½ cups fresh strawberries, sliced

For the Glaze

• 1 cup powdered sugar

• 2–3 tbsp pineapple juice (or milk)

• ½ tsp vanilla extract

Directions

1. Preheat the Oven – Set your oven to 350°F (175°C). Grease and flour a Bundt or tube pan.

2. Cream Butter & Sugar – In a large mixing bowl, beat butter and sugar until light and fluffy (about 3–4 minutes).

3. Add Eggs & Flavoring – Beat in eggs one at a time, followed by vanilla and almond extracts.

4. Mix Dry Ingredients – In a separate bowl, whisk together flour, baking powder, and salt.

5. Combine Wet & Dry – Alternate adding flour mixture and sour cream to the batter, starting and ending with flour. Mix until just combined.

6. Add Fruits – Gently fold in pineapple and strawberries. Avoid overmixing to keep the fruit pieces intact.

7. Bake – Pour batter into the prepared pan and bake for 60–70 minutes or until a toothpick comes out clean.

8. Cool & Glaze – Let the cake cool for 15 minutes before inverting it onto a plate. Mix glaze ingredients and drizzle over the cooled cake.

Tips & Variations

• Extra Moist: Replace half of the sour cream with Greek yogurt for a tangy twist.

• Berry Mix: Add blueberries along with strawberries for more fruity bursts.

• Coconut Touch: Sprinkle shredded coconut on top before serving for a tropical vibe.

• Gluten-Free: Swap the flour with a 1:1 gluten-free baking mix.

If you love moist cakes, don’t miss this Lemon Cream Cake Recipe — it’s fluffy, tangy, and a coffee-time favorite.

Storage

• Room Temperature: Store in an airtight container for up to 3 days.

• Refrigerator: Keeps fresh for up to 6 days.

• Freezer: Wrap slices individually and freeze for up to 3 months.

Time & Yield

• Prep Time: 20 minutes

• Cook Time: 65 minutes

• Total Time: 1 hour 25 minutes

• Servings: 12 slices

• Course: Dessert

• Cuisine: American

• Calories: ~410 kcal per slice

Tools Used

• Bundt or tube cake pan

• Electric mixer

• Mixing bowls

• Whisk and spatula

Final Thoughts

This Strawberry Pineapple Pound Cake is the kind of dessert that makes people ask for seconds (and the recipe). The combination of sweet strawberries, tangy pineapple, and buttery cake creates a perfect balance of flavors and textures. It’s beautiful enough for special occasions yet simple enough to bake on a weekend afternoon.

For more creative dessert inspiration, check out AllRecipes — you’ll find endless ideas to keep your baking game strong.

TINSUF RECIPES

Strawberry Pineapple Pound Cake

A moist, buttery pound cake bursting with strawberries and pineapple, topped with a sweet glaze.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 30 minutes mins

Course: cake

Cuisine: American

Calories: 420

Ingredients Equipment Method Notes

Ingredients

  

• Ingredients:
• 1 cup 2 sticks unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 tsp almond extract optional
• 3 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• 1 cup sour cream
• 1 cup crushed pineapple drained
• 1 ½ cups fresh strawberries sliced
• Glaze: 1 cup powdered sugar 2–3 tbsp pineapple juice (or milk), ½ tsp vanilla extract

Equipment

• Bundt or tube cake pan, electric mixer, mixing bowls, whisk, spatula.

Method

 

1. Instructions:
2. Preheat oven to 350°F (175°C). Grease and flour a Bundt pan.
3. Cream butter and sugar until fluffy.
4. Add eggs one at a time, then vanilla and almond extracts.
5. Mix flour, baking powder, and salt in another bowl.
6. Alternate adding dry ingredients and sour cream into batter.
7. Fold in pineapple and strawberries gently.
8. Pour into pan and bake 60–70 min.
9. Cool, glaze, and serve.

Notes

Notes:

Use fresh strawberries for the best flavor.

You can replace sour cream with Greek yogurt for extra tang.