Let me introduce you to one of my absolute favorite showstopper desserts: Strawberry Pineapple Pound Cake. This luscious creation is the ultimate treat for anyone who loves a moist, buttery cake with playful pops of fruit and a sweet-tart strawberry glaze. The combination of strawberries and pineapple brings a juicy freshness that pairs beautifully with the richness of the pound cake, making it perfect for spring gatherings, special occasions, or when you want to make an ordinary day feel like a celebration!

Strawberry Pineapple Pound Cake Recipe - Recipe Image

Ingredients You’ll Need

It’s truly amazing how a handful of pantry staples and fresh fruit combine to make Strawberry Pineapple Pound Cake such a delight. Each ingredient matters, whether it’s for ultimate moisture, a good crumb, or those unmistakable fruity bursts. Here’s what you’ll need (and why you’ll love every addition):

All-purpose flour: Gives the cake its signature dense but tender crumb that holds up beautifully to layering with fruit.
Granulated sugar: Brings plenty of sweetness and ensures a golden, caramelized crust.
Unsalted butter (softened): Adds richness and unbeatable buttery flavor—softened butter helps everything blend smoothly.
Vegetable oil: Keeps the pound cake extra moist, even days after baking.
Large eggs (room temperature): Essential for structure and that velvety texture only good pound cake can deliver.
Sour cream: The secret to a tender crumb and subtle tang that backs up the fruity layers.
Vanilla extract: Boosts every flavor and makes the cake smell utterly irresistible.
Almond extract (optional): Just a splash adds a mysterious, nutty depth that’s so worth it!
Baking powder: Gives the cake a little lift—no one wants a doorstop pound cake.
Salt: Balances sweetness and brightens all the flavors.
Fresh strawberries (sliced): These make for that gorgeous jammy swirl and give the cake an unmistakable summer vibe.
Cornstarch: Helps thicken the strawberry layer, so it won’t sink through the batter.
Lemon juice: Adds brightness and a little zip to the strawberry mixture.
Crushed pineapple (well-drained): Sweet, tangy fruitiness that pairs perfectly with strawberries.
Brown sugar: Adds caramel notes to the pineapple, amping up the flavor of the fruit layer.
Powdered sugar: The base of your glaze for that beautiful drizzle.
Strawberry puree (fresh or from jam): Takes the glaze over the top with color and flavor—use up any extra strawberries here!
Milk: Just a touch to get your glaze to that drizzly, picture-perfect consistency.

How to Make Strawberry Pineapple Pound Cake

Step 1: Prepare the Fruit Layers

Let’s kick things off by turning our strawberries into a quick jammy layer. Heat the sliced strawberries, granulated sugar, cornstarch, and lemon juice in a saucepan until the fruit is soft and the mixture is thick—think pie-filling consistency. This makes pockets of jam throughout the pound cake. For the pineapple, drain it well (you don’t want a soggy cake!), then stir together with brown sugar. Set both fruits aside to cool.

Step 2: Preheat and Prepare the Pan

Oven time! Preheat yours to 325°F, then take extra care to butter and flour every nook and cranny of your bundt pan. No one wants a beautiful Strawberry Pineapple Pound Cake ruined by sticking, so use plenty of butter or a baking spray with flour—trust me on this!

Step 3: Make the Pound Cake Batter

In your largest mixing bowl, cream together the softened butter, oil, and sugar until it’s pale and fluffy—about 3–5 minutes. Beat in the eggs, one at a time, then blend in the sour cream, vanilla, and almond extracts. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add dry to wet ingredients while mixing gently so you don’t overwork the batter. Stop as soon as it’s just combined.

Step 4: Layer the Cake

Time for the magic! Spoon one-third of the cake batter into your bundt pan, then scatter half the strawberry mixture and half the pineapple mixture over it. Repeat with another layer of batter and fruit, then finish with the last of the batter on top. Smooth it out, give the pan a gentle tap to release any big air pockets, and admire those pretty layers peeking through.

Step 5: Bake and Cool

Place the cake in your preheated oven and bake for 75–85 minutes, or until a toothpick comes out clean (a few moist crumbs are okay). Let it cool in the pan about 15–20 minutes—this helps it firm up a bit and come out in one gorgeous piece. Gently invert the cake onto a wire rack and let it cool completely before glazing.

Step 6: Make the Strawberry Glaze

While your Strawberry Pineapple Pound Cake cools, whisk up a simple glaze by combining powdered sugar and strawberry puree. Add milk just a teaspoon at a time until it’s smooth and easy to drizzle. Pour it generously over your cooled cake, then scatter on extra sliced strawberries for a dazzling finish!

How to Serve Strawberry Pineapple Pound Cake

Garnishes

A finishing touch can turn your Strawberry Pineapple Pound Cake into a true masterpiece. Try a big pile of fresh sliced strawberries on top, a sprinkling of toasted coconut, or even a little zest of lemon or lime for added zing. Want to go all out? A swirl of homemade whipped cream makes each bite extra dreamy.

Side Dishes

If you’re serving this cake at a brunch or party, pair it with crisp fruit salads, vanilla ice cream, or a light citrusy sorbet. For a sophisticated afternoon tea, add a spread of mild cheeses and some delicate finger sandwiches—the fruity sweetness of the cake brings everything together beautifully.

Creative Ways to Present

Think beyond basic slices! Try cutting your Strawberry Pineapple Pound Cake into generous cubes and serve as part of a dessert trifle with layers of whipped cream and fruit. Or, toast slices under the broiler for a minute and serve warm with a scoop of ice cream. The striking swirls inside each slice are a jaw-dropping centerpiece whether on a simple platter or in a tower of mini cake rounds.

Make Ahead and Storage

Storing Leftovers

To keep your Strawberry Pineapple Pound Cake ultra-soft, wrap slices tightly in plastic wrap or keep the whole cake in an airtight container at room temperature for up to three days. The flavors continue to meld, making each slice even better the next day.

Freezing

Freeze the whole cake (unglazed) or individual slices wrapped well in both plastic wrap and foil for up to two months. When you’re ready, just thaw in the fridge overnight—glaze fresh before serving for the best texture and shine.

Reheating

For a fresh-from-the-oven feel, pop a slice of Strawberry Pineapple Pound Cake in the microwave for about 10 seconds. It’ll be beautifully soft and aromatic, just waiting for that cup of tea or scoop of cold ice cream.

FAQs

Can I use frozen strawberries if fresh aren’t available?

Absolutely! Just thaw them first and drain off any excess liquid before cooking with sugar and cornstarch for the fruit layer. The flavor will still shine through, but you may want to simmer a bit longer to thicken the mixture.

What if I don’t have a bundt pan?

No worries! You can use two loaf pans instead—just check for doneness after 55–60 minutes, since loaf shapes often bake faster. The results are just as delicious (and a little easier to share).

How do I prevent my fruit layers from sinking or mixing too much into the batter?

Make sure your strawberry mixture is fully cooled and use crushed (not just chopped) pineapple that’s well-drained—excess moisture can cause layering issues. Gently dollop the fruit so it sits in pockets without sinking.

Can I make this cake gluten free?

Yes! Swap in a good quality 1:1 gluten-free flour blend. The sour cream and fruit help keep things moist, so your gluten-free Strawberry Pineapple Pound Cake will come out surprisingly tender.

Is the almond extract necessary?

No—but if you have it, add it! Almond extract lends a subtle, nutty backdrop that highlights both strawberry and pineapple flavors. If you prefer to skip it or need to avoid nuts, just use a little extra vanilla instead.

Final Thoughts

Bring a little sunshine to your baking routine and surprise your loved ones with this truly irresistible Strawberry Pineapple Pound Cake. I can’t wait for you to taste those vibrant layers and share the joy—don’t forget to snap a picture before everyone digs in because this cake is just as stunning to look at as it is scrumptious to eat!