Strawberry Pineapple Pound Cake

 

Strawberry Pineapple Pound Cake: A Sweet Slice of Sunshine

If you're looking for a dessert that tastes like summer in every bite, look no further than this Strawberry Pineapple Pound Cake. It's a soft, buttery classic pound cake swirled with juicy strawberries and sweet pineapple — the kind of cake that disappears fast at potlucks, brunches, and family gatherings.

This recipe is simple enough for a weeknight treat, yet pretty enough to serve at a special occasion. Whether you're baking it to celebrate the season or just need something sweet to brighten your day, this fruity twist on traditional pound cake won’t disappoint.

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Why You’ll Love This Cake

• Moist and rich: Thanks to butter, eggs, and fruit, every slice is perfectly tender.

• Tropical meets classic: The combo of strawberries and pineapple adds a fun, fruity twist to a beloved Southern favorite.

• No fancy tools required: Just a loaf pan or bundt pan and basic pantry ingredients.

• Versatile: Serve it plain, with whipped cream, or topped with a simple glaze.

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Ingredients

Here’s everything you need to bake this fruity pound cake:

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

• 1/2 tsp baking powder

• 1/4 tsp salt

• 1/2 cup crushed pineapple (drained well)

• 1 cup fresh strawberries, chopped (or use frozen, thawed and drained)

Optional Glaze:

• 1 cup powdered sugar

• 2–3 tbsp pineapple juice or milk

• 1/4 tsp vanilla extract

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How to Make Strawberry Pineapple Pound Cake

1. Prep Your Ingredients

Preheat your oven to 325°F (163°C). Grease and flour a bundt or loaf pan. Make sure your butter is soft, eggs are at room temperature, and your fruit is well-drained to avoid excess moisture in the cake.

2. Cream the Butter and Sugar

In a large bowl, cream together the butter and sugar until light and fluffy (about 3–5 minutes). This step is key to getting that perfect pound cake texture.

3. Add Eggs and Vanilla

Beat in the eggs, one at a time, scraping down the bowl as needed. Stir in the vanilla extract.

4. Mix the Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry mixture to the wet, mixing just until combined.

5. Fold in the Fruit

Gently fold in the chopped strawberries and crushed pineapple. Be careful not to overmix — you want the fruit evenly distributed without making the batter too runny.

6. Bake

Pour the batter into the prepared pan and smooth the top. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

7. Add Glaze (Optional)

Once the cake is completely cool, drizzle with a simple glaze made from powdered sugar, pineapple juice, and a touch of vanilla.

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Tips for Success

• Drain the fruit well: Too much juice can make the cake soggy.

• Use fresh fruit when possible: For the brightest flavor and best texture.

• Don’t overmix: Once you add the flour, mix just until combined to keep the cake tender.

• Make ahead: This cake tastes even better the next day as the flavors meld!

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Serving Suggestions

This Strawberry Pineapple Pound Cake is delicious on its own, but you can also serve it with:

• A dollop of whipped cream

• A scoop of vanilla or coconut ice cream

• Fresh fruit on the side

• A sprinkle of toasted coconut for tropical flair

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Final Thoughts

Strawberry Pineapple Pound Cake is one of those desserts that feels like a warm hug — simple, satisfying, and full of joy. It’s the kind of recipe that’s passed down and requested over and over again, especially when strawberries are ripe and pineapples are sweet.

Whether you're baking for brunch, a picnic, or just treating yourself, this cake brings fruity flavor and old-fashioned charm to every occasion.