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

If you love the rich, buttery crumb of a classic pound cake but crave something fruity and refreshing, this Strawberry Pineapple Pound Cake is the dessert for you. Bursting with layers of sweet strawberries and tangy pineapple, then finished with a strawberry glaze, this cake is as beautiful as it is delicious.

Perfect for summer gatherings, holiday tables, or whenever you want to impress with a showstopping cake, this recipe is a true crowd-pleaser.

📝 Ingredients

For the Pound Cake
3 cups all-purpose flour
2½ cups granulated sugar
1 cup unsalted butter, softened
½ cup vegetable oil
5 large eggs, room temperature
1 cup sour cream
1 tsp vanilla extract
½ tsp almond extract (optional)
1 tsp baking powder
¼ tsp salt

For the Strawberry Layer
1½ cups fresh strawberries, sliced
2 tbsp granulated sugar
1 tbsp cornstarch
½ tsp lemon juice

For the Pineapple Layer
1 can (20 oz) crushed pineapple, well-drained
2 tbsp brown sugar

For the Strawberry Glaze
1 cup powdered sugar
2 tbsp strawberry puree (fresh or from jam)
1–2 tsp milk, as needed for consistency

👩‍🍳 Instructions

Step 1: Prepare the Fruit Layers
For the strawberries: In a saucepan over medium heat, combine sliced strawberries, sugar, lemon juice, and cornstarch. Cook until the strawberries soften and the mixture thickens, about 5–7 minutes. Remove from heat and allow to cool completely.
For the pineapple: Drain crushed pineapple thoroughly. Mix with brown sugar in a small bowl and set aside.

Step 2: Preheat and Prepare the Pan
Preheat oven to 325°F (163°C). Grease and flour a 10-inch bundt pan generously, or use baking spray with flour for easy release.

Step 3: Make the Pound Cake Batter
In a large mixing bowl, cream softened butter, oil, and sugar until light and fluffy (about 3–5 minutes). Add eggs one at a time, beating well after each addition. Mix in sour cream, vanilla extract, and almond extract. In a separate bowl, whisk together flour, baking powder, and salt. Gradually fold dry ingredients into the wet mixture until just combined—do not overmix.

Step 4: Layer the Cake
Spoon ⅓ of the batter into the bundt pan. Spread half the strawberry mixture and half the pineapple mixture over the batter. Add another ⅓ of the batter, then the remaining fruit. Finish with the last ⅓ of the batter, smoothing the top. Tap the pan gently on the counter to remove air bubbles.

Step 5: Bake and Cool
Bake for 75–85 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15–20 minutes, then carefully invert onto a wire rack or serving plate. Allow to cool completely before glazing.

Step 6: Make the Strawberry Glaze
In a bowl, whisk powdered sugar and strawberry puree until smooth. Add milk one teaspoon at a time to reach a pourable consistency. Drizzle over the cooled cake and garnish with fresh strawberries if desired.

⏱️ Baking Timeline

Prep Time: 25 minutes
Cook Time: 75–85 minutes
Cooling & Glazing: 30 minutes
Total Time: ~2 hours 15 minutes
Servings: 12–14 slices

🍴 Serving Suggestions

Serve as the centerpiece dessert for summer parties or holiday gatherings
Pair with a scoop of vanilla or coconut ice cream for extra indulgence
Slice and enjoy with a cup of coffee or tea for a sweet afternoon treat

💡 Tips for Success

Make sure fruit layers are cooled before layering into the cake to prevent sogginess
Drain pineapple very well—excess liquid can weigh down the batter
Use fresh, ripe strawberries for the best flavor and color
If your cake browns too quickly, tent with foil during the last 20 minutes of baking
Pound cakes improve in flavor after resting overnight—cover tightly and let it sit before serving for deeper taste

❓ FAQs

Q: Can I use frozen fruit?
Yes, but thaw and drain thoroughly before using.

Q: Can I make this in loaf pans instead of a bundt pan?
Yes, divide batter into two 9×5-inch loaf pans and reduce baking time to about 55–65 minutes.

Q: Can I skip the glaze?
Of course—the cake is delicious on its own, but the glaze adds a fruity, bakery-style finish.

📌 Final Thoughts

This Strawberry Pineapple Pound Cake is rich, moist, and bursting with fruity layers. The combination of buttery pound cake, sweet strawberries, tangy pineapple, and a pretty pink glaze makes it a dessert worth sharing. Bake it once, and it’s sure to earn a permanent spot in your recipe collection. 🍓🍍✨