Strawberry Pineapple Pound Cake – Moist, Fruity & Irresistible 🍓🍍

Introduction

This Strawberry Pineapple Pound Cake is a moist and buttery dessert infused with the tropical sweetness of pineapple and the bright, juicy flavor of strawberries. Perfect for spring and summer gatherings, afternoon tea, or as a show-stopping holiday dessert, it’s a pound cake that’s as beautiful as it is delicious. The dense yet tender crumb soaks up all the fruity flavors, making every slice irresistible.

Ingredients (Serves 10–12)

For the Cake

• 1 cup (2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 3 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup crushed pineapple, drained
• 1 cup diced fresh strawberries
• 1/2 cup whole milk

Optional Glaze

• 1 cup powdered sugar
• 2–3 tbsp pineapple juice or milk
• 1/2 tsp vanilla extract
• Extra diced strawberries for garnish

Tips for Success

1. Drain the pineapple well to avoid excess moisture in the cake.
2. Toss diced strawberries in a little flour before folding them in to prevent sinking.
3. Use room-temperature butter and eggs for a smoother batter.
4. Cool completely before glazing to avoid melting the glaze.

Step-by-Step Instructions

1. Preheat oven to 325°F (165°C). Grease and flour a 10-inch bundt or tube pan.
2. In a large mixing bowl, cream together 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 a separate bowl, whisk together flour, baking powder, and salt.
5. Gradually add dry ingredients to the creamed mixture, alternating with milk, beginning and ending with flour mixture.
6. Gently fold in crushed pineapple and diced strawberries until evenly distributed.
7. Pour batter into prepared pan and smooth the top.
8. Bake for 70–80 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.

Optional Glaze

1. Whisk together powdered sugar, pineapple juice (or milk), and vanilla until smooth.
2. Drizzle over cooled cake and garnish with extra diced strawberries.

Nutritional Information (per slice, approximate)

• Calories: 410
• Total Fat: 18g
• Saturated Fat: 11g
• Cholesterol: 100mg
• Sodium: 210mg
• Total Carbohydrates: 57g
• Sugars: 35g
• Protein: 5g

*Values will vary depending on glaze use and fruit sweetness.*

Make It Lighter / Variations

1. Replace part of the butter with unsweetened applesauce for a lighter version.
2. Use coconut milk instead of dairy milk for a tropical twist.
3. Substitute blueberries or raspberries for the strawberries for variety.

Storage

• Store covered at room temperature for up to 3 days.
• Refrigerate for up to 5 days for longer freshness.
• Freeze (without glaze) for up to 2 months; thaw before glazing and serving.

Keywords: strawberry pineapple pound cake, tropical pound cake recipe, fruity bundt cake, summer dessert