Strawberry Pineapple Pound Cake

This Strawberry Pineapple Pound Cake is a moist, tender loaf bursting with juicy strawberries and sweet pineapple, all beautifully baked into a classic pound cake. It’s a delightful twist on a timeless favorite—perfect for brunch, dessert, or a sweet snack.

Why You’ll Love This Recipe

I adore how this cake blends bright, fruity flavors with a rich, buttery crumb. The strawberries add fresh sweetness, while the pineapple keeps the cake extra moist and tender. It feels sophisticated yet easy to make—ideal when I want a cake that’s both elegant and comforting.

Ingredients

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

• All-purpose flour

• Baking powder & salt

• Unsalted butter, softened

• Granulated sugar

• Eggs

• Vanilla extract

• Fresh strawberries, diced

• Crushed pineapple (drained or with juice, depending on moisture preference)

• Optional: sour cream or Greek yogurt for extra richness

Directions

1. I preheat the oven and grease a standard loaf or Bundt pan thoroughly.

2. I cream together butter and sugar until light and fluffy.

3. I add eggs one at a time, beating well after each addition, then stir in vanilla extract.

4. I whisk together flour, baking powder, and salt in a separate bowl.

5. I gradually add the dry ingredients to the butter mixture, alternating with pineapple (and any juice or sour cream if using), mixing just until combined.

6. I gently fold in diced strawberries until they’re evenly distributed.

7. I pour the batter into the prepared pan and smooth the top with a spatula.

8. I bake the cake until a toothpick inserted into the center comes out clean or with a few moist crumbs.

9. I let the cake cool in the pan for about 10–15 minutes, then transfer it to a wire rack to cool completely before slicing.

Servings and Timing

This cake yields 10–12 slices.

• Prep time: ~15 minutes

• Bake time: ~50–60 minutes (depending on loaf or Bundt pan)

• Cool time: ~15 minutes

• Total time: ~1 hour 20 minutes

Variations

• Glazed version: I mix pineapple juice and powdered sugar into a thin glaze and drizzle it over the cooled cake.

• Coconut twist: I fold shredded coconut into the batter or sprinkle it on top before baking.

• Berry blend: I swap strawberries for raspberries or blueberries for a mixed berry version.

• Mini loaves: I bake the batter in mini loaf pans for single-serve treats.

Storage/Reheating

I store slices wrapped at room temperature for up to 2 days, or in the fridge for up to 5 days.
For an extra treat, I warm a slice in the microwave for about 10–15 seconds or pop it in a low oven (300 °F) until just warmed to revive its softness.

FAQs

Can I use frozen strawberries?

Yes—I just gently fold in thawed and drained berries to avoid adding extra moisture and muddiness to the batter.

Should I drain the pineapple?

I prefer to drain about half the juice—using some juice helps keep the cake moist, but too much can make it dense.

Can I make this into cupcakes?

Absolutely! I fill cupcake liners about two-thirds full and bake at 350 °F for 20–25 minutes until a toothpick comes out clean.

Can I make it dairy-free?

Yes—I swap butter for plant-based spread and use nondairy yogurt or milk. The texture is slightly different but still delicious.

Why didn’t the strawberries stay intact in my cake?

This can happen if the berries are too ripe or wet. Next time I gently coat diced strawberries in flour before folding them in—it helps them stay suspended in the batter.

Conclusion

I love this Strawberry Pineapple Pound Cake for its irresistible balance of fruity brightness and buttery richness. It’s easy to prepare yet impressive to serve—whether for a cozy afternoon tea, weekend brunch, or dessert. Every moist, flavorful slice makes me smile, and it’s quickly become one of my favorite bake-at-home classics.