If you’re craving a dessert that’s pure sunshine on a plate, look no further than Pineapple Bundt Cake with Sweet Strawberries. This luscious cake pairs golden pineapple rings and moist, tender crumb with a sparkling crown of juicy strawberries, making every bite a mini vacation. The combination of tangy pineapple, buttery cake, and ruby red berries is as dazzling to behold as it is delicious to eat. Whether you’re making it for a backyard BBQ or just a regular Tuesday pick-me-up, this classic-meets-fresh twist is bound to become a favorite you’ll crave all year round.

Pineapple Bundt Cake with Sweet Strawberries Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this Pineapple Bundt Cake with Sweet Strawberries comes together to create a festive and truly irresistible treat. From convenience staples like cake mix to bold fresh fruits, each piece adds its own magic—don’t skip or skimp, this lineup is what brings your Bundt to life.

Yellow cake mix: The perfect shortcut for a moist, buttery base with consistent results every time.
Eggs: Give the cake structure and richness—room temperature eggs help everything mix smoothly.
Butter (melted): Adds deep flavor and an irresistibly tender crumb.
Crushed pineapple with juice: Infuses tropical flavor and makes the cake extra moist—don’t drain the juice!
Milk or buttermilk: Buttermilk gives a lovely tang, but regular milk works if that’s what you have.
Sour cream or plain yogurt: Guarantees a soft, decadent texture with a gentle tanginess.
Vanilla extract: Boosts the overall sweetness and aroma.
Brown sugar: Creates a caramelized topping under the pineapple for that iconic upside-down cake flavor.
Extra melted butter: Combines with brown sugar for melt-in-your-mouth goodness.
Pineapple rings: The stunning signature of this cake—choose ones that fit your Bundt pan base well.
Strawberries (sliced): For a juicy, vibrant garnish that perks up every bite.
Sugar (for strawberries): Macerates the berries, drawing out sweet juices for a syrupy, glossy finish.

How to Make Pineapple Bundt Cake with Sweet Strawberries

Step 1: Prep the Bundt Pan

Preheat your oven to 350 degrees Fahrenheit and grease your Bundt pan generously, making sure to get every nook and cranny. This is absolutely essential—the magic of Pineapple Bundt Cake with Sweet Strawberries is a perfectly released, show-stopping cake!

Step 2: Sift and Set Aside Cake Mix

Pour your cake mix into a bowl and sift it to remove any little lumps. This simple step ensures your cake batter turns out irresistibly smooth and tender.

Step 3: Mix the Wet Ingredients

In a large mixing bowl, whisk together eggs, melted butter, crushed pineapple with juice, milk (or buttermilk), sour cream (or yogurt), and vanilla extract. Stir until everything is well incorporated and luxuriously creamy.

Step 4: Combine Wet and Dry Ingredients

Add the sifted cake mix into your wet mixture and stir gently (but thoroughly) until just combined. Aim for a batter that’s rich and homogenous, but avoid overmixing to keep your cake lovely and light.

Step 5: Make the Brown Sugar Caramel

In a separate small bowl, combine the three tablespoons of melted butter and the brown sugar. Stir together until you get a smooth, glossy mixture ready to become the cake’s delicious base.

Step 6: Prepare the Pan with Pineapple

Pour the brown sugar-butter mixture into the bottom of your greased Bundt pan. Carefully place pineapple rings over the caramel layer, arranging them as flat as possible for that signature look when you invert the cake.

Step 7: Add the Cake Batter

Spoon your prepared cake batter gently over the pineapple rings, spreading it out evenly. Take your time to avoid disturbing the pineapple design beneath.

Step 8: Bake

Pop the pan into your preheated oven and bake for 40–50 minutes. Check for doneness by inserting a toothpick into the cake; when it comes out clean, your Pineapple Bundt Cake with Sweet Strawberries is ready.

Step 9: Cool and Turn Out

Let the cake cool in the pan for at least 15–20 minutes to help it set. Once it’s cooled a bit (but not cold), carefully invert onto a serving platter and gently lift the pan off for the big reveal. Swoon!

Step 10: Prep the Sweet Strawberries

In a medium bowl, combine sliced strawberries with sugar. Gently fold everything together and let the berries sit for at least 10 minutes. The sugar will coax out their juices, making a syrupy, sweet topping that’s perfect for your cake.

Step 11: Decorate and Serve

Spoon some of the juicy strawberries into the hollow center of the Bundt cake for a burst of color and flavor, and serve the rest on the side or over each slice. Every serving is pure joy.

How to Serve Pineapple Bundt Cake with Sweet Strawberries

Garnishes

For an even more dazzling presentation, add a dusting of powdered sugar, a few fresh mint leaves, or a drizzle of the strawberry syrup over the top. This highlights the natural beauty and flavors of your Pineapple Bundt Cake with Sweet Strawberries and brings a festive touch to any table.

Side Dishes

This cake pairs beautifully with scoops of vanilla bean ice cream, fresh whipped cream, or a spoonful of lightly sweetened Greek yogurt. Each side dish brings out a new note in the pineapple and strawberry combo, making your dessert spread extra inviting.

Creative Ways to Present

Cut generous slices and serve on colorful plates, or arrange individual servings in elegant dessert bowls with strawberries tucked inside. For a brunch, you can even layer cubes of cake and berries in mini trifle glasses. However you serve it up, Pineapple Bundt Cake with Sweet Strawberries is always a conversation starter.

Make Ahead and Storage

Storing Leftovers

If you have leftover Pineapple Bundt Cake with Sweet Strawberries, store it covered in the refrigerator to keep it fresh and moist. The flavors actually deepen overnight, making your next-day treat even more irresistible. Keep any extra strawberry topping in a sealed container.

Freezing

This cake freezes beautifully! Wrap individual slices or the whole (undecorated) cake tightly in plastic wrap and foil. Freeze for up to three months. Thaw overnight in the refrigerator before adding strawberries and serving.

Reheating

Bring chilled cake to room temperature or warm individual slices in the microwave for 10–20 seconds before topping with strawberries. The gentle heat revives the buttery crumb and makes the flavors pop!

FAQs

Can I use fresh pineapple instead of canned?

Absolutely! Fresh pineapple brings even more brightness and a bit more texture. Just slice your rings thinly for the bottom of the Bundt pan, and finely crush a little extra for the batter, making sure to use some juice.

What kind of Bundt pan works best for this recipe?

A classic 10- or 12-cup nonstick Bundt pan works perfectly. Detailed designs show off the caramelized pineapple best, but any Bundt pan shape will do as long as it’s well-greased.

Can I make the cake gluten-free?

Yes! Just swap the yellow cake mix for your favorite gluten-free blend and double-check that all other ingredients are gluten-free. The texture may vary slightly, but the tropical vibe will remain delightful.

How far in advance can I make Pineapple Bundt Cake with Sweet Strawberries?

You can bake the cake a day ahead and store it (covered) at room temperature or in the refrigerator. Wait to add the strawberries until right before serving for the freshest, juiciest topping.

Can I use frozen strawberries?

For best texture and color, fresh strawberries are ideal. If you only have frozen, thaw them and drain any excess liquid before combining with sugar—they’ll still make a sweet, pretty topping.

Final Thoughts

I hope you’ll give this Pineapple Bundt Cake with Sweet Strawberries a try soon—there’s just something magical about the marriage of pineapple, cake, and sweet strawberries that delights every crowd. Make it once, and you’ll have a new tradition for both celebrations and everyday moments. Enjoy every sunshiny slice!