Name: Strawberry Pineapple Pound Cake
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: 1 cup unsalted butter, at room temperature; 1 1/4 cups granulated sugar; 4 large eggs; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon salt; 1 cup fresh strawberries, diced; 1/2 cup canned crushed pineapple, well drained; Optional: powdered sugar or glaze (made from 1/2 cup powdered sugar + 1–2 tablespoons pineapple juice)

This Strawberry Pineapple Pound Cake is a moist, buttery loaf bursting with sweet strawberries and tropical pineapple. It’s rich yet refreshing—a perfect balance of summery fruit flavors and comforting cake texture.

Why You’ll Love This Recipe

I love how this pound cake combines classic buttery richness with bursts of juicy strawberries and tangy pineapple. Each slice is tender and full of fruity flavor, making it ideal for a brunch treat or an after-dinner dessert. Plus, it’s simple to bake and looks beautiful when served!

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Unsalted butter, at room temperature
Granulated sugar
Eggs
Vanilla extract
All-purpose flour
Baking powder
Salt
Fresh strawberries, diced
Canned crushed pineapple, well drained
Optional: powdered sugar or pineapple glaze for topping

Directions

Prep the oven and pan. Preheat the oven to 350 °F (175 °C). Grease and flour a 9×5‑inch loaf pan, or line it with parchment.
Cream butter and sugar. In a large bowl, I beat the softened butter and sugar together until light and fluffy—this creates a tender crumb.
Add eggs and vanilla. I then beat in the eggs one at a time, followed by vanilla, ensuring each is fully mixed before adding the next.
Combine dry ingredients. In a separate bowl, I whisk together flour, baking powder, and salt.
Alternate mixing. I add the dry ingredients to the butter mixture in three parts, alternating with any reserved pineapple juice if using, and mix until just combined.
Fold in fruit. Gently fold in the drained crushed pineapple and diced strawberries, taking care not to overmix and color the batter too much.
Bake. I pour the batter into the prepared pan, smooth the top, and bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
Cool. I let the cake rest in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Glaze (optional). Once cooled, I drizzle a simple glaze made from powdered sugar and pineapple juice or sprinkle powdered sugar on top.

Servings and Timing

Servings: Makes about 10–12 slices
Prep time: 15 minutes
Bake time: 60–70 minutes
Cooling time: At least 30 minutes
Total time: Around 1¾ hours

Variations

Glaze flavor twist: Add a splash of rum or coconut extract to the glaze for extra depth.
Nutty crunch: Stir in ½ cup toasted shredded coconut or chopped macadamia nuts.
Whole fruit: Substitute crushed pineapple with small pineapple chunks for more texture.
Healthier swap: Use half whole-wheat flour and replace sugar with coconut sugar for a nuttier flavor and better fiber.

Storage/Reheating

I store the cake in an airtight container at room temperature for up to 3 days. To keep it fresh longer, I refrigerate (up to 5 days) and let slices come to room temperature before serving. For a warm slice, I microwave it for about 10 seconds—just right for soft, comforting cake.

FAQs

1. Can I use frozen strawberries and pineapple?

Yes! I thaw and drain them thoroughly before folding them into the batter to prevent excess moisture.

2. Why did my cake sink in the middle?

I’ve found it usually happens if the oven temperature was too low or I opened the door too early. I make sure the oven is fully preheated and avoid opening the door during baking.

3. How can I keep fruit from sinking?

I lightly toss the fruit in a tablespoon of flour before folding it into the batter—it helps suspend them evenly.

4. Can I bake this in a bundt pan?

Absolutely. I fill a greased bundt pan and bake 10–15 minutes longer, checking for doneness with a toothpick.

5. Is this cake freezer-friendly?

Yes—I wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. To enjoy, I thaw it overnight in the fridge, then let it warm to room temperature.

Conclusion

This Strawberry Pineapple Pound Cake is a delightful fusion of classic comfort and refreshing fruit. I love its buttery texture, vibrant fruit chunks, and ease of baking. It’s ideal for summer entertaining or a simple everyday treat—enjoy every bright, fruity bite!