Hey y'all! If you love the sweet, tangy flavors of strawberries and pineapple swirled into a moist, buttery pound cake, you’re in for a real treat. This Strawberry Pineapple Pound Cake is bursting with juicy fruit flavor and crowned with a luscious glaze, making it perfect for family gatherings, summer picnics, or simply treating yourself. Let’s get baking!

Save

Why You'll Love This

Moist and buttery crumb packed with fruity strawberry and pineapple goodness.
Simple ingredients and easy, straightforward instructions—no fancy equipment needed.
Perfect for celebrations or as a bright, summery dessert any time of year.
Customizable with your favorite fruits, glazes, or toppings.
Keeps well for days and only gets more flavorful!

Ingredients

3 cups all-purpose flour
2 cups granulated sugar
1 cup unsalted butter, softened
4 large eggs, room temperature
½ cup sour cream, room temperature
½ cup whole milk, room temperature
1 teaspoon vanilla extract
1 teaspoon baking powder
¼ teaspoon salt
1 cup fresh strawberries, chopped
1 cup crushed pineapple, well-drained
1 tablespoon all-purpose flour (to toss with strawberries)
For the glaze:
1 cup powdered sugar
2-3 tablespoons pineapple juice (reserved from crushed pineapple)
1 tablespoon strawberry puree (optional, for pink hue)

Step-by-Step Directions

Step 1: Prepare the Pan & Oven

Preheat your oven to 325°F (163°C). Generously grease and flour a 10-inch bundt or tube pan to ensure your cake releases easily.

Step 2: Prepare the Fruit

Pat the chopped strawberries dry with paper towels, then toss them with 1 tablespoon of flour. Make sure the crushed pineapple is well-drained to avoid extra moisture.

Step 3: Cream the Butter & Sugar

In a large mixing bowl, beat the softened butter with sugar on medium speed for about 3-5 minutes until light and fluffy.

Step 4: Add Eggs & Flavorings

Add eggs one at a time, mixing well after each addition. Beat in the vanilla extract.

Step 5: Combine the Dry Ingredients

In a separate bowl, whisk together 3 cups flour, baking powder, and salt.

Step 6: Assemble the Batter

Alternate adding the dry ingredients and milk/sour cream to the butter sugar mixture, beginning and ending with dry ingredients. Beat just until combined; do not overmix.

Step 7: Fold in the Fruit

Gently fold the floured strawberries and well-drained crushed pineapple into the batter with a spatula. Distribute evenly but don’t overmix.

Step 8: Bake

Pour the batter into the prepared bundt pan, smoothing the top. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.

Step 9: Cool & Glaze

Let the cake cool in the pan for 15 minutes, then carefully invert onto a wire rack to cool completely. Mix together powdered sugar, pineapple juice, and optional strawberry puree for the glaze. Drizzle over the cooled cake.

Notes

Ensure all ingredients are at room temperature for a smooth, even batter.
Chop strawberries into small pieces to prevent sinking.
Drain pineapple thoroughly to avoid excess moisture in the cake.

Variations

Swap strawberries for raspberries or blueberries for a twist.
Add ½ cup sweetened shredded coconut for a tropical vibe.
Use lemon juice instead of pineapple juice in the glaze for a zesty finish.

Required Equipment

10-inch bundt or tube pan
Electric mixer
Mixing bowls
Rubber spatula
Wire rack
Measuring cups and spoons

Storage Instructions

Store covered at room temperature for up to 3 days, or in the refrigerator for up to 6 days. For longer storage, wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge.

Suggested Pairings & Serving Recommendations

Serve with a dollop of whipped cream and extra fresh strawberries or pineapple.
Enjoy a slice with a scoop of vanilla ice cream for a decadent dessert.
Pairs beautifully with a cup of hot tea or iced coffee.

Pro Tips

Let the cake cool completely before glazing for a neat finish.
Tossing fruit with flour ensures even distribution in the cake.
Do not overbake—check for doneness at 60 minutes to retain moistness.

FAQ

Can I use frozen strawberries?

Yes—thaw, drain, and pat them dry before chopping and tossing with flour.

What if I don’t have a bundt pan?

You can use two standard loaf pans; adjust baking time to 45-50 minutes and check doneness.

Can I make this pound cake ahead of time?

Absolutely! It tastes even better on day two and freezes beautifully for make-ahead convenience.