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!
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.
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)
- 1 cup powdered sugar
- 2-3 tablespoons pineapple juice (reserved from crushed pineapple)
- 1 tablespoon strawberry puree (optional, for pink hue)
Instructions
-
1Preheat your oven to 325°F (163°C). Generously grease and flour a 10-inch bundt or tube pan to ensure your cake releases easily.
-
2Pat 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.
-
3In a large mixing bowl, beat the softened butter with sugar on medium speed for about 3-5 minutes until light and fluffy.
-
4Add eggs one at a time, mixing well after each addition. Beat in the vanilla extract.
-
5In a separate bowl, whisk together 3 cups flour, baking powder, and salt.
-
6Alternate 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.
-
7Gently fold the floured strawberries and well-drained crushed pineapple into the batter with a spatula. Distribute evenly but don’t overmix.
-
8Pour 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.
-
9Let 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.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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