Sweet, fruity, and oh-so-satisfying, this Pineapple Strawberry Pound Cake is a vibrant twist on a classic dessert. Imagine the rich, buttery texture of traditional pound cake swirled with juicy strawberries and tropical pineapple, yes, it’s every bit as dreamy as it sounds. Whether you’re hosting a brunch, planning a summer picnic, or just craving something sweet and sunshine-y, this cake brings major feel good vibes in every slice. And the best part? It’s easy enough for a beginner baker, but delicious enough to wow a crowd. Trust me, you’re going to love this!
Why You’ll Love This Recipe
Tropical Meets Classic : The combo of pineapple and strawberry brings a fresh, fruity upgrade to the timeless pound cake.
Moist and Buttery Texture : This cake is ultra-rich with a melt-in-your-mouth crumb that stays moist for days.
Perfect for Any Occasion : Serve it at brunch, for dessert, or even as a sweet afternoon snack with tea.
Make-Ahead Friendly : It holds up beautifully, making it a great option for prepping ahead.
Crowd-Pleaser : Bright, bold flavors and a stunning presentation make it a guaranteed hit.
Ingredients You’ll Need
Unsalted Butter
Room temperature is key for creaming, this gives the cake its signature tender crumb.
Granulated Sugar
Sweetens the cake and helps create that golden, slightly crisp crust.
Eggs
Provide structure and richness use large, room temperature eggs for best results.
All-Purpose Flour
The base of the batter sifted for a light and airy texture.
Baking Powder & Salt
A tiny bit of lift and balance to all that sweetness.
Crushed Pineapple (with juice)
Adds juicy bursts of flavor don’t drain it! The juice adds extra moisture.
Fresh Strawberries
Chopped into small pieces choose ripe, sweet berries for the best flavor.
Vanilla Extract
Deepens the flavor and adds warmth.
Sour Cream or Greek Yogurt
This helps the cake stay moist and tender with a slight tang that enhances the fruit.
Full ingredient measurements are listed in the recipe card below!
Step-by-Step Instructions
1. Prep Your Pan and Ingredients
Preheat your oven to 325°F (165°C) and generously grease and flour a bundt pan or loaf pan. Set out your butter and eggs to bring them to room temp if they’re still cold.
2. Cream the Butter and Sugar
In a large mixing bowl, beat the butter and sugar together until light, fluffy, and pale about 3-5 minutes. This step is key for that perfect pound cake texture.
3. Add the Eggs and Vanilla
Beat in the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract.
4. Mix in the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. Slowly add the dry mixture to the wet, mixing just until combined.
5. Fold in the Fruit and Sour Cream
Gently fold in the crushed pineapple (juice and all), chopped strawberries, and sour cream. The batter will be thick don’t worry, that’s normal!
6. Pour and Bake
Pour the batter evenly into your prepared pan. Tap it gently on the counter to remove any air bubbles. Bake for 60–75 minutes, or until a toothpick inserted comes out clean. If the top browns too quickly, tent with foil halfway through.
7. Cool and Glaze (Optional)
Let the cake cool in the pan for 15 minutes, then invert onto a wire rack. For extra flair, drizzle with a simple glaze made from powdered sugar and pineapple juice.
Serving and Storage Tips
Serving Suggestions
Serve slices slightly warm or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream. A cup of tea or a tropical cocktail wouldn’t hurt either!
How to Store Leftovers
Wrap the cooled cake tightly in plastic wrap or keep it in an airtight container. It’ll stay moist and delicious for up to 4 days at room temperature.
Freezing Tips
This cake freezes beautifully. Wrap slices individually in plastic and foil, then freeze for up to 2 months. Thaw at room temperature for a quick treat.
Reheating Instructions
Microwave a slice for 10–15 seconds or warm it in a 300°F oven for 5–10 minutes to bring back that fresh-baked feel.
Helpful Notes
Use Freshly Chopped Strawberries : Frozen strawberries tend to bleed and water down the batter.
Don’t Overmix : Once you add the flour, mix just until combined to avoid a tough cake.
Try a Citrus Zing : Add a little lemon or lime zest to brighten up the flavors even more.
Make It a Glazed Showstopper : Whip up a pineapple-strawberry glaze for a colorful finishing touch.
Frequently Asked Questions (FAQs)
Can I use pineapple juice instead of water in a box cake mix?
Yes, you totally can! Swapping water for pineapple juice adds a lovely tropical flavor and extra moisture to your cake. Just be sure the juice is 100% pure and not too sugary, or it might throw off the texture a bit.
Why is my pineapple upside down cake soggy?
That usually happens when there’s too much juice or syrup in the fruit layer. Make sure to lightly drain your pineapple and pat it dry before layering it in the pan. Also, avoid overbaking—it can cause the top to weep as it cools.
Is it better to bake pound cake at 325 or 350?
325°F is the sweet spot for pound cakes. It allows the dense batter to bake slowly and evenly, giving you that rich, buttery crumb without a dry or cracked top. Baking at 350°F can cook the outside too fast, leaving the inside underdone.
Does pineapple pound cake need to be refrigerated?
Not necessarily! If you’re planning to eat it within 3–4 days, you can keep it at room temperature, tightly wrapped. For longer storage or if your kitchen is warm, refrigerate it to keep it fresh—just bring it to room temp before serving for the best texture.
Final Thoughts
This Pineapple Strawberry Pound Cake is the kind of dessert that feels like sunshine in every bite. It’s got that rich, buttery base we all love, but the juicy bursts of fruit take it to a whole new level. Whether you’re baking for friends, family, or just for yourself (no judgment here!), this cake is guaranteed to bring a smile. Give it a try, and don’t forget to share a slice—and maybe the recipe too! And if you’re in the mood for more sweet inspiration, check out these Carrot Cake Bars with Cream Cheese Frosting they’re a total crowd-pleaser!
Pineapple Strawberry Pound Cake
Equipment
- Bundt Pan or Loaf Pan
- Mixing Bowls
- Electric Mixer
- Whisk
Ingredients
Cake Batter
- 1 cup unsalted butter room temperature
- 2 cups granulated sugar
- 4 eggs room temperature
- 2 cups all-purpose flour sifted
- 1.5 tsp baking powder
- 0.5 tsp salt
- 1 cup crushed pineapple with juice
- 1 cup fresh strawberries chopped
- 1 tsp vanilla extract
- 1 cup sour cream or Greek yogurt
Instructions
- Preheat oven to 325°F (165°C) and grease and flour a bundt or loaf pan.
- In a large bowl, beat butter and sugar until light and fluffy (3–5 minutes).
- Beat in eggs one at a time, then add vanilla extract.
- In another bowl, whisk flour, baking powder, and salt. Gradually add to wet ingredients.
- Fold in crushed pineapple, chopped strawberries, and sour cream. Batter will be thick.
- Pour batter into prepared pan, tap to remove air bubbles, and bake for 60–75 minutes. Tent with foil if browning too fast.
- Cool in pan 15 minutes, then invert onto wire rack. Optionally, glaze with powdered sugar and pineapple juice.