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Strawberry Pineapple Pound Cake

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This Strawberry Pineapple Pound Cake is a moist, buttery loaf filled with juicy strawberries and tropical pineapple. It’s rich yet refreshing—a perfect fusion of summer fruit and classic pound cake.

  • Author: Ella
  • Prep Time: 15 minutes
  • Cook Time: 70 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 10–12 slices
  • Category: Dessert
  • Method: Baked
  • Cuisine: American
  • Diet: Vegetarian

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)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper.
  2. In a large bowl, beat butter and sugar until light and fluffy.
  3. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
  4. In another bowl, whisk together flour, baking powder, and salt.
  5. Add dry ingredients to the wet mixture in three parts, mixing gently until just combined. Optionally use reserved pineapple juice for added moisture.
  6. Fold in diced strawberries and crushed pineapple gently to avoid overmixing.
  7. Pour batter into prepared pan, smooth top, and bake for 60–70 minutes or until a toothpick comes out clean.
  8. Cool in pan for 10 minutes, then transfer to wire rack to cool completely.
  9. Once cooled, drizzle with glaze or dust with powdered sugar if desired.

Notes

  • Add a splash of rum or coconut extract to glaze for tropical flavor.
  • Stir in 1/2 cup toasted coconut or chopped macadamia nuts for extra texture.
  • Use flour-coated fruit to prevent sinking.
  • Can be baked in a bundt pan—extend bake time by 10–15 minutes.
  • Wrap tightly and freeze for up to 2 months.

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