A classic buttery pound cake gets a tropical twist with sweet pineapple and juicy strawberries. This cake is soft, moist, flavorful, and finished with a simple strawberry-pineapple glaze that makes every bite extra delicious.
Ingredients
For the Cake
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup sour cream
- ½ cup crushed pineapple, well drained
- 1 cup fresh strawberries, finely chopped
- 2 tablespoons pineapple juice
For the Glaze
- 1 ½ cups powdered sugar
- 2 tablespoons pineapple juice
- 1 tablespoon strawberry puree or finely mashed strawberries
- ½ teaspoon vanilla extract
Optional Garnish
- Fresh strawberries
- Small pineapple pieces
- Powdered sugar
Instructions
1. Prepare the Oven and Pan
Preheat your oven to 350°F (175°C).
Grease and flour a 10-inch Bundt pan thoroughly, making sure to coat the center tube and all the grooves. You can also use baking spray with flour.
2. Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and sugar together for about 4–5 minutes, until light, fluffy, and creamy.
This step helps create a lighter pound cake, so don’t rush it.
3. Add the Eggs and Vanilla
Add the eggs one at a time, beating well after each addition.
Mix in the vanilla extract.
4. Combine the Dry Ingredients
In a separate bowl, whisk together:
- Flour
- Baking powder
- Salt
Set aside.
5. Add the Wet and Dry Ingredients
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. Avoid overmixing, as this can make the cake dense.
6. Add the Fruit
Gently fold in the well-drained crushed pineapple and chopped strawberries.
Add the pineapple juice and fold carefully until everything is evenly distributed.
Make sure the pineapple is drained very well. Excess liquid can make the cake too wet.
7. Bake
Pour the batter into the prepared Bundt pan and smooth the top.
Bake for approximately 55–70 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 portion of baking.
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.
Make the Strawberry-Pineapple Glaze
Whisk the powdered sugar, pineapple juice, strawberry puree, and vanilla together until smooth.
If the glaze is too thick, add a few drops of pineapple juice. If it is too thin, add a little more powdered sugar.
Drizzle the glaze generously over the completely cooled cake.
Top with fresh strawberries or small pineapple pieces if desired.
Helpful Tips
Drain the pineapple well: This is especially important for pound cake because excess moisture can affect the texture.
Use room-temperature ingredients: Room-temperature butter and eggs blend more smoothly and help create a better crumb.
Don’t overmix: Once the flour is incorporated, mix only until the batter comes together.
Let it cool completely: Glazing a warm cake can cause the glaze to melt and disappear into the cake.
For stronger strawberry flavor: You can add ½ teaspoon of strawberry extract to the batter.
Storage
Store the finished cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days.
Allow refrigerated slices to sit at room temperature for a few minutes before serving for the best texture.
Serving Suggestion
Serve slices with a spoonful of whipped cream and fresh strawberries. For an extra-special dessert, add a little vanilla ice cream alongside the cake.
The combination of buttery pound cake, sweet pineapple, juicy strawberries, and creamy glaze makes this a wonderful dessert for holidays, family gatherings, potlucks, or weekend baking.