If there’s one dessert that embodies sunshine and sweetness, it’s the Strawberry Pineapple Pound Cake. This cake takes the best of two worlds—the rich, buttery tradition of a Southern pound cake and the vibrant, tropical flair of strawberries and pineapples—and fuses them into a dessert masterpiece. Each bite offers layers of tender, buttery crumb, bursts of sweet-tart strawberries, and juicy pineapple, all crowned with a glossy strawberry glaze that sparkles like a jewel.
Perfect for summer gatherings, family celebrations, or just a cozy weekend treat, this cake is as beautiful as it is delicious. Even better, it’s simple to make and guaranteed to impress every guest at the table.
Why You’ll Love This Cake
A Perfect Flavor Fusion
The combination of strawberries and pineapple adds a refreshing, fruity contrast to the dense, buttery pound cake base.
A Showstopping Presentation
The natural color from strawberries and the golden hue from pineapple make this cake a visual delight—especially when topped with strawberry glaze.
Moist and Tender Texture
The sour cream and oil in the batter give the cake a luxuriously soft crumb that stays moist for days.
Ideal for Any Occasion
From Sunday brunch to baby showers, this cake brings a touch of Southern hospitality and tropical sunshine wherever it goes.
Ingredients
For the Pound Cake
- 3 cups all-purpose flour
- 2½ cups granulated sugar
- 1 cup unsalted butter, softened
- ½ cup vegetable oil
- 5 large eggs, room temperature
- 1 cup sour cream
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional)
- 1 teaspoon baking powder
- ¼ teaspoon salt
For the Strawberry Layer
- 1½ cups fresh strawberries, sliced
- 2 tablespoons granulated sugar
- 1 tablespoon cornstarch
- ½ teaspoon lemon juice
For the Pineapple Layer
- 1 can (20 oz) crushed pineapple, well-drained
- 2 tablespoons brown sugar
For the Strawberry Glaze
- 1 cup powdered sugar
- 2 tablespoons strawberry puree (fresh or from jam)
- 1–2 teaspoons milk, as needed for consistency
Step-by-Step Instructions
Step 1: Prepare the Fruit Layers
Strawberries:
In a medium saucepan, combine strawberries, sugar, lemon juice, and cornstarch over medium heat. Stir continuously as the mixture cooks for about 5–7 minutes, or until it thickens and the strawberries break down into a jam-like consistency. Remove from heat and cool completely.
Pineapple:
Drain the crushed pineapple well to prevent excess moisture. Mix it with brown sugar in a small bowl and set aside.
Step 2: Preheat and Prepare the Pan
Preheat your oven to 325°F (163°C).
Grease and flour a 10-inch bundt pan, ensuring every crevice is coated, or use baking spray with flour for easy release.
Step 3: Make the Pound Cake Batter
In a large bowl, cream together butter, oil, and sugar for 3–5 minutes until light and fluffy. This step helps incorporate air for a softer texture.
Add the eggs one at a time, beating well after each addition.
Mix in the sour cream, vanilla, and almond extract until smooth.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, stirring just until combined. Avoid overmixing to maintain the cake’s tender texture.
Step 4: Assemble the Layers
Spoon one-third of the batter into the prepared bundt pan.
Spread half of the strawberry mixture and half of the pineapple mixture evenly on top.
Add another third of the batter, then the remaining fruit mixtures.
Finish with the final third of the batter, smoothing the top gently.
Tap the pan lightly on the counter to release any trapped air bubbles.
Step 5: Bake the Cake
Bake for 75–85 minutes, or until a toothpick inserted into the center comes out clean.
The top should be golden brown, and the cake will pull slightly away from the pan’s edges.
Cool in the pan for 15–20 minutes, then carefully invert it onto a wire rack or serving plate. Allow it to cool completely before glazing.
Step 6: Make the Strawberry Glaze
In a small bowl, whisk together powdered sugar and strawberry puree until smooth.
Add milk, one teaspoon at a time, until the glaze reaches a pourable consistency.
Drizzle generously over the cooled cake, letting it cascade down the sides.
For an extra pop of color, garnish with fresh sliced strawberries or mint leaves.
Flavor Variations
Strawberry Lemon Pound Cake
Replace the pineapple layer with lemon curd, and add lemon zest to the batter for a refreshing citrus twist.
Tropical Twist
Add ½ cup shredded coconut to the pineapple layer for extra texture and island flavor.
Cream Cheese Swirl
Blend 4 ounces of softened cream cheese with ¼ cup sugar and 1 egg, then swirl it into the batter for a luscious, creamy surprise.
Strawberry Shortcake Style
Serve slices topped with fresh whipped cream and extra strawberries for a dessert that feels like a celebration.
Expert Baking Tips
- Room Temperature Ingredients: This ensures the butter and eggs blend smoothly, creating a consistent batter.
- Don’t Overmix: Once you add the flour, mix just until combined to keep the crumb soft.
- Drain the Pineapple Well: Too much liquid will make the cake soggy or dense.
- Cool the Fruit Fillings: Warm fillings can melt the butter in the batter, altering the cake’s texture.
- Check Early: Every oven is different—start checking at 70 minutes to prevent overbaking.
- Serrated Knife for Slicing: It cuts cleanly through the fruit layers without tearing.
Serving Suggestions
Serve this cake at room temperature or slightly chilled for the best flavor and texture.
- Pair with a scoop of vanilla ice cream or a dollop of whipped cream.
- Serve with a cup of coffee, iced tea, or lemonade for a perfect afternoon dessert.
- Garnish with extra strawberries, pineapple tidbits, or mint sprigs for a stunning presentation.
Storage and Make-Ahead Tips
- Room Temperature: Store covered in an airtight container for up to 3 days.
- Refrigerator: Keeps fresh for up to 5 days—bring to room temperature before serving.
- Freezing: Wrap individual slices tightly and freeze for up to 2 months. Thaw overnight before serving.
- Make Ahead: The cake tastes even better the next day as the flavors deepen and meld together.
Nutritional Information (Per Slice, Based on 12 Servings)
- Calories: 510
- Protein: 5g
- Fat: 23g
- Carbohydrates: 70g
- Sugar: 45g
- Sodium: 190mg
FAQs
Can I use a cake mix instead of making it from scratch?
Yes, a butter or yellow cake mix works as a shortcut. Just follow the box directions and layer with the fruit as described.
Can I use canned strawberry pie filling instead of homemade?
Absolutely—it’s convenient and delicious, though homemade offers a fresher flavor.
Can I bake this in loaf pans instead of a bundt pan?
Yes, divide the batter between two loaf pans and bake for 50–60 minutes.
How do I prevent the fruit from sinking?
Thickening the fruit mixtures and layering them carefully keeps them suspended within the cake.
Can I make this gluten-free?
Yes, simply substitute with a 1:1 gluten-free flour blend designed for baking.
Can I add nuts for crunch?
Definitely! Add ½ cup of chopped pecans or macadamia nuts to the batter or sprinkle them on top of the glaze.
Conclusion
The Strawberry Pineapple Pound Cake is a celebration of color, flavor, and Southern comfort. Its buttery, tender crumb pairs beautifully with the bright notes of fruit and the sweet, glossy strawberry glaze that ties it all together. Every slice bursts with summer freshness and homemade charm.