Looking for a pound cake that tastes like summer and feels like home? This Pineapple Strawberry Pound Cake is my go-to. I’m Stuffani Borjat raised in a kitchen where love was louder than time.
My mom baked quick dessert recipes for busy families, and now I do too. It’s one of those easy summer desserts with fresh fruit that became a high-paying food blog recipe.
Table of Contents
Table of Contents
Bake This Pineapple Strawberry Pound Cake the Easy Way
- My mom always said, “Bake when you can’t fix anything else
- So that’s what I did. I made this Pineapple Strawberry Pound Cake
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
Stuffani’s Comfort:
This isn’t pantry-perfect. It’s heart-perfect. I’ve made it with bruised fruit and day-old butter. It still turns out like sunshine baked into a loaf.
Instructions Pineapple Strawberry Pound Cake
Step 1: Cream the butter and sugar
Beat butter and sugar until soft and fluffy, 3–5 minutes. Let it get pale and dreamy.
Stuffani’s Whisper:
This is the part where the kitchen starts to smell like home. I do it slow, while my daughter draws pictures on the fridge door.
Step 2: Add eggs one at a time + vanilla
Crack in one egg at a time, mixing after each. Add vanilla last.
Kitchen Truth:
I used to rush this. The result? Eggy streaks and a weird texture. Now I stir like I’m building trust not just cake.
Step 3: Mix the dry ingredients
In another bowl, whisk flour, baking powder, and salt. Slowly add it to the wet mix.
Stuffani’s Note:
Don’t dump it all in. Fold like you’re tucking a baby in bed. Gently. No rush.
Step 4: Fold in the fruit + sour cream
Add crushed pineapple, strawberries, and sour cream. Batter will be thick and that’s a good thing.
Stuffani’s Tip:
This step always makes me smile. Fruit juice on my fingers. Sweetness in the air. Like baking joy into every swirl.
Step 5: Bake low and slow
Pour batter into the pan. Tap gently to release air bubbles. Bake 60–75 mins. Tent with foil if browning too fast.
Stuffani’s Whisper:
When it starts to crack on top and smell like golden fruit? That’s your kitchen saying thank you.
Step 6: Cool before flipping
Let it rest in the pan 15 minutes, then invert onto a rack.
Stuffani’s Advice:
Patience here is the secret sauce. I used to rush and break the whole thing. Now I give it a moment and myself, too.
Want another fruity bake that’s fast and fabulous? Try my Strawberry Earthquake Cake it’s messy in the best way.
Ways to Make It Yours, One Sweet Slice at a Time
- Some days, I follow this Pineapple Strawberry Pound Cake recipe like it’s a treasure map.
- Other days, I swap, stir, and hope the oven turns what I’ve got into gold.
Real swaps, from your fridge not the store
Pineapple Strawberry Pound Cake:
- No sour cream? Greek yogurt works just as well.
- No crushed pineapple? Try tidbits pulsed in a blender with juice.
- Need a little extra zing? Add lemon zest or a splash of almond extract.
- Want more high-traffic fruit dessert ideas? You’ll love my Juicy Pineapple Heaven Cake a dreamy fix when time’s tight and guests are on their way.
Stuffani’s whisper:
I’ve made this with fruit that was almost done and butter that was definitely soft.
It still turned out like a thank-you in cake form.
Easy touches that make it feel like you
Pineapple Strawberry Pound Cake:
- Dust with powdered sugar for that old-school bakery vibe.
- Glaze with pineapple juice + confectioners’ sugar for a glossy finish.
- Top with whipped cream and fresh berries if you’ve got them.
- Looking for another best cake recipe for busy moms? My No-Bake Pineapple Heaven Cheesecake is your next fridge-to-fork win.
Stuffani’s advice:
Don’t wait for a birthday to bake this.
Make it on a random Tuesday, barefoot and messy.
Because sometimes love looks like cake cooling on a rack.
Serving and Storing Pineapple Strawberry Pound Cake Bliss
- No time for layers. No frosting drama.
- Just fruit, butter, and a slice that says “you made it
How to serve Pineapple Strawberry Pound Cake
Pineapple Strawberry Pound Cake:
- Serve it warm, right from the rack with a big spoon of whipped cream
- Glaze with a simple powdered sugar + pineapple juice drizzle
- Top with strawberries and a sprig of mint if you’re feeling fancy
- Want more fruit-forward ideas? My Strawberry Italian Cream Pound Cake adds creamy flair to any table
Stuffani’s Note:
I’ve sliced this right in the pan, sitting at the counter with my daughter after school.
And I’ve plated it with linen napkins for last-minute guests.
How to store it the right way (and still love it later)
Pineapple Strawberry Pound Cake:
- Let it cool completely before wrapping warm cake steams and goes soggy
- Wrap tightly in foil or place in an airtight container
- Store at room temp for 2 days, fridge up to 5
- Craving more easy bakes that hold up? My Flourless Sweet Potato Ginger Cake keeps beautifully in the fridge
Stuffani’s Whisper:
I always save one last slice for me.
Tucked in foil at the back of the fridge, behind the veggies.
Because moms deserve soft, sweet leftovers too.
For more recipes follow me in pinterest and Facebook
FAQs About Pineapple Strawberry Pound Cake
Can I use pineapple juice instead of water in a box cake mix?
Yes, absolutely. Pineapple juice adds moisture and natural sweetness. It’s one of my favorite fruity pound cake tips when using mixes.
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.
Conclusion Pineapple Strawberry Pound Cake
- This Pineapple Strawberry Pound Cake is more than dessert.
- It’s a gentle reminder that sweetness doesn’t have to be complicated.
- It’s buttery, bright, and built from what’s already in your kitchen.
- Just fruit, flour, and a little heart.
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
