Name: Strawberry Pineapple Pound Cake
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1 ¾ cups granulated sugar; 4 large eggs; 1 ½ cups all-purpose flour; ½ teaspoon baking powder; ¼ teaspoon salt; ½ cup crushed pineapple, drained; 1 cup diced fresh strawberries; 1 teaspoon vanilla extract; ½ teaspoon almond extract (optional); Powdered sugar for dusting (optional)

A rich, buttery pound cake filled with tropical flair, this Strawberry Pineapple Pound Cake brings together the vibrant flavors of crushed pineapple and fresh strawberries. Moist and tender with a golden crust, this cake is perfect for warm-weather gatherings, afternoon tea, or a satisfying sweet treat any day of the week.

Why You’ll Love This Recipe

I love how this pound cake blends the lush sweetness of strawberries with the tangy brightness of pineapple. It’s a simple recipe that delivers impressive flavor and texture. The cake is moist without being heavy, and the fruits add bursts of freshness in every bite. Whether I’m baking it for a spring brunch or slicing it up for a casual dessert, it’s always a crowd-pleaser. Plus, it’s an easy one-bowl recipe that doesn’t require a mixer or fancy ingredients.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup unsalted butter, softened

1 ¾ cups granulated sugar

4 large eggs

1 ½ cups all-purpose flour

½ teaspoon baking powder

¼ teaspoon salt

½ cup crushed pineapple, drained

1 cup diced fresh strawberries

1 teaspoon vanilla extract

½ teaspoon almond extract (optional)

Powdered sugar for dusting (optional)

Directions

I start by preheating the oven to 350°F (175°C) and greasing and flouring a loaf or bundt pan.

In a large mixing bowl, I cream the softened butter and sugar together until the mixture becomes light and fluffy—this takes about 3 to 5 minutes.

I then add the eggs one at a time, beating well after each one.

In a separate bowl, I whisk together the flour, baking powder, and salt.

Gradually, I mix the dry ingredients into the butter mixture, making sure to stir just until everything is combined.

I gently fold in the crushed pineapple, diced strawberries, vanilla extract, and almond extract (if I’m using it).

The batter goes into the prepared pan, and I smooth out the top before placing it in the oven.

I bake it for 55 to 65 minutes, checking with a toothpick to make sure it comes out clean.

After baking, I let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

A dusting of powdered sugar adds a lovely finishing touch before serving.

Servings and timing

Servings: 10

Prep Time: 15 minutes

Cook Time: 60 minutes

Total Time: 1 hour 15 minutes

Calories per serving: Approximately 360 kcal

Variations

I sometimes substitute raspberries or blueberries for the strawberries for a fun twist.

If I want a little extra texture, I’ll fold in some shredded coconut or chopped pecans.

For a citrusy note, I add a teaspoon of lemon zest to brighten the flavor.

A glaze made with pineapple juice and powdered sugar can replace the dusting for a sweeter finish.

When I want a more decadent version, I top it with whipped cream and more fresh fruit.

Storage/Reheating

I store this pound cake tightly wrapped at room temperature for up to 3 days, or in the fridge for up to a week. For longer storage, I wrap slices in plastic wrap and freeze them in an airtight container for up to 3 months. To reheat, I let the cake come to room temperature or warm slices in the microwave for 10–15 seconds.

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FAQs

How do I keep the strawberries from sinking in the batter?

I toss the diced strawberries in a tablespoon of flour before folding them into the batter. This helps distribute them evenly and prevents sinking.

Can I use canned pineapple instead of crushed?

Yes, I can use canned crushed pineapple—just make sure it’s well drained to avoid adding too much moisture to the batter.

Can I make this pound cake gluten-free?

I substitute a 1:1 gluten-free flour blend in place of the all-purpose flour and it works well, though the texture might be slightly different.

Is it okay to use frozen strawberries?

Frozen strawberries work if I thaw them completely and pat them dry before adding to the batter. Otherwise, they release too much water.

What pan size is best for this recipe?

I usually use a standard 9×5-inch loaf pan, but a bundt pan also works beautifully for a more decorative presentation.

Conclusion

This Strawberry Pineapple Pound Cake is a delightful blend of fruity flavors and buttery richness. It’s easy to make, versatile, and always feels like a special treat—whether I’m serving it at a brunch table, taking it to a picnic, or enjoying a slice with my coffee. With its tender crumb and vibrant fruit, it’s a cake I find myself coming back to again and again.

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