This pineapple strawberry pound cake started as one of my “use-what-you’ve-got” Sunday bakes. I had a little crushed pineapple left, some overripe strawberries, and no plan—until I remembered how my mom used to fold fruit into her cakes like it was no big deal. I followed her lead. The result? Moist, tropical, and bursting with berry flavor.
It’s now a go-to around here—especially when I want something that feels like summer in a slice. And if fruity desserts are your thing, don’t miss this Peach Cobbler Pound Cake Twinkie remix or my gooey Fried Strawberry Cheesecake Sandwiches.
Table of Contents
Table of Contents
Bake This Pineapple Strawberry Pound Cake the Easy Way
This pineapple strawberry pound cake is soft, buttery, and filled with real fruit. Here’s how to make it at home without fuss.
Ingredients Pineapple Strawberry Pound Cake
- 1 cup unsalted butter (room temperature)
- 2 cups granulated sugar
- 4 eggs (room temperature)
- 2 cups all-purpose flour (sifted)
- 1½ tsp baking powder
- ½ tsp salt
- 1 cup crushed pineapple with juice
- 1 cup fresh strawberries (chopped)
- 1 tsp vanilla extract
- 1 cup sour cream or Greek yogurt
Instructions Pineapple Strawberry Pound Cake
- Preheat oven to 325°F (165°C). Grease and flour a bundt or loaf pan.
- In a large bowl, beat butter and sugar until fluffy (about 3–5 minutes).
- Add eggs one at a time, then mix in vanilla.
- In a separate bowl, whisk flour, baking powder, and salt.
- Gradually add dry ingredients to the wet.
- Fold in pineapple, strawberries, and sour cream. Batter will be thick.
- Pour into pan. Tap gently to remove air bubbles.
- Bake 60–75 minutes. Tent with foil if browning too quickly.
- Cool in pan for 15 minutes, then invert onto rack. Optional: glaze with powdered sugar and pineapple juice.
This recipe is a fruity cousin to our White Chocolate Strawberry Cake and just as moist as our Chocolate Chip Pound Cake.Pineapple Strawberry Pound Cake.
Serving Tips & Smart Variations for Pound Cake Lovers
How to Serve It Right
This Pineapple Strawberry Pound Cake is rich, so serve it in thick slices with something cool—whipped cream, a dollop of yogurt, or a drizzle of fresh glaze. A scoop of vanilla or coconut ice cream turns it into a dreamy summer dessert.
Hosting brunch? Pair it with a chilled Strawberry Piña Colada Lava Flow for a tropic-inspired menu. Leftovers (if you’re lucky) taste even better the next day.Pineapple Strawberry Pound Cake.
Easy Substitutions & Make-Ahead Tips
No strawberries? Use raspberries, chopped mango, or even frozen berries. Greek yogurt works great instead of sour cream. You can bake the cake 1–2 days ahead and store it tightly wrapped at room temp or refrigerate it for up to 4 days.Pineapple Strawberry Pound Cake.
And if you love flexible pound cakes, check out this wildly easy Chocolate Chip Pound Cake too.
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FAQs About Pineapple Strawberry Pound Cake
Can I use pineapple juice instead of water in a box cake mix?
Yes, and it boosts the flavor. Use pineapple juice in place of water for a fruity, moist finish—even in box mixes.
Why is my pineapple upside-down cake soggy?
It’s likely due to excess juice. Drain canned pineapple slightly and don’t overdo the butter-sugar layer. This pound cake uses pineapple too, but folded into thick batter for stability.
Is it better to bake pound cake at 325 or 350?
325°F gives you a slower bake and more even crumb, which is why we use it here. It prevents over-browning and keeps the cake moist.
Does pineapple pound cake need to be refrigerated?
Not right away. Store covered at room temp for 2 days or refrigerate up to 4–5 days for best texture and freshness.
What kind of fruit can I substitute for strawberries?
Try blueberries, raspberries, or chopped peaches. Keep the total volume the same so your batter doesn’t get too wet.
Can I make this cake ahead of time?
Absolutely! Bake it up to two days ahead. Wrap it tightly once cooled and glaze it just before serving.
How do I make the glaze thinner or thicker?
To thin, add more pineapple juice. To thicken, add more powdered sugar. You can also flavor it with citrus zest or vanilla.
Want more clever fruit bakes? Try our cozy Oatmeal Recipe with Apple Cinnamon or indulgent Biscoff Lasagna Dessert.
Conclusion Pineapple Strawberry Pound Cake
This pineapple strawberry pound cake is everything: buttery, moist, and full of real fruit. Whether you serve it for brunch, birthdays, or just because it’s Wednesday, it never disappoints. Bake it once, and it’ll earn a spot in your recipe box for life.
Print
Pineapple Strawberry Pound Cake – Moist, Fruity, and Easy to Bake
- Prep Time: 15
- Cook Time: 70
- Total Time: 85
- Yield: 10–12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This pineapple strawberry pound cake is rich, buttery, and filled with crushed pineapple and fresh strawberries. Glazed and gorgeous—perfect for brunch or dessert.
Ingredients
1 cup unsalted butter (room temperature)
2 cups granulated sugar
4 eggs (room temperature)
2 cups all-purpose flour (sifted)
1½ tsp baking powder
½ tsp salt
1 cup crushed pineapple with juice
1 cup fresh strawberries (chopped)
1 tsp vanilla extract
1 cup sour cream or Greek yogurt
Instructions
1. Preheat oven to 325°F (165°C) and grease and flour a bundt or loaf pan.
2. In a large bowl, beat butter and sugar until light and fluffy (3–5 minutes).
3. Beat in eggs one at a time, then add vanilla extract.
4. In another bowl, whisk flour, baking powder, and salt. Gradually add to wet ingredients.
5. Fold in crushed pineapple, chopped strawberries, and sour cream. Batter will be thick.
6. Pour batter into prepared pan, tap to remove air bubbles, and bake for 60–75 minutes. Tent with foil if browning too fast.
7. Cool in pan 15 minutes, then invert onto wire rack.
8. (Optional) Glaze with powdered sugar and pineapple juice when cool.
Notes
For a simple glaze, whisk 1 cup powdered sugar with 2–3 tbsp pineapple juice.
Store the cake wrapped at room temperature for 2 days or refrigerated for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 160mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg
Keywords: pineapple strawberry pound cake, fruity pound cake, summer dessert, bundt cake
