This Strawberry Pineapple Pound Cake is a wonderfully moist and flavorful dessert packed with sweet fruit in every bite. Fresh strawberries and crushed pineapple add natural sweetness and moisture to the buttery pound cake, while a simple glaze gives it a beautiful finishing touch.
It’s perfect for spring and summer gatherings, afternoon coffee, family celebrations, or whenever you’re craving a fruity homemade dessert.
Ingredients
For the Cake
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup sour cream
- 1 cup crushed pineapple, well drained
- 1 cup fresh strawberries, finely chopped
For the Glaze
- 1½ cups powdered sugar
- 2–3 tablespoons pineapple juice or milk
- ½ teaspoon vanilla extract
- 2 tablespoons finely chopped strawberries, optional
Instructions
Step 1: Prepare the Oven
Preheat your oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan thoroughly, making sure to coat all the grooves.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and sugar together for about 3–5 minutes, until light and fluffy.
Step 3: Add the Eggs
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt.
Step 5: Make the Batter
Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Begin and end with the dry ingredients. Mix just until combined.
Step 6: Add the Fruit
Gently fold in the well-drained crushed pineapple and chopped strawberries. Avoid overmixing the batter.
Step 7: Bake
Pour the batter into the prepared Bundt pan and smooth the top.
Bake for approximately 70–85 minutes, or until a toothpick inserted into the thickest part of the cake comes out clean or with a few moist crumbs.
If the top begins browning too quickly, loosely cover it with aluminum foil during the final part of baking.
Step 8: Cool
Allow the cake to cool in the pan for about 15–20 minutes. Carefully turn it onto a wire rack and allow it to cool completely before glazing.
Step 9: Make the Glaze
Whisk together the powdered sugar, pineapple juice or milk, and vanilla until smooth. Add a little more liquid if needed to reach a pourable consistency.
Drizzle the glaze over the completely cooled cake. Sprinkle with finely chopped strawberries if desired.
Tips for the Best Pound Cake
- Drain the pineapple very well to prevent excess moisture from making the cake heavy.
- Pat the chopped strawberries dry with paper towels before adding them to the batter.
- Bring the butter and eggs to room temperature before mixing for a smoother batter.
- Don’t overmix after adding the flour.
- Let the cake cool completely before glazing so the glaze stays on the surface instead of melting away.
- For an extra-fruity flavor, add a little finely grated lemon zest to the batter.
How to Store
Store the cake in an airtight container at room temperature for up to 2 days, or refrigerate it for longer storage. If refrigerated, allow slices to come closer to room temperature before serving for the best texture.
This Strawberry Pineapple Pound Cake is rich, buttery, moist, and bursting with tropical and berry flavors—a beautiful dessert that’s just as delicious as it looks.