Strawberry Pineapple Pound Cake: A Moist and Fruity Dessert Favorite

Introduction

Craving something sweet, fruity, and satisfyingly rich? This Strawberry Pineapple Pound Cake is the answer. It brings together the tangy brightness of pineapple and the sweet, juicy flavor of strawberries into a buttery, moist pound cake that’s a true showstopper for any occasion. Whether you’re baking for a weekend treat or a party-worthy dessert, this cake checks every box: flavor, texture, and aroma.

Looking for inspiration? Try our Homemade Strawberry Cream Cheese Pound Cake for another variation of this fruity favorite.

This strawberry pineapple pound cake combines buttery richness with fresh fruit flavor, perfect for summer desserts.

🔁 Jump To Sections

• Why Strawberry Pineapple Pound Cake is the Perfect Dessert
• Ingredients That Make Strawberry Pineapple Pound Cake Irresistible
• Step-by-Step Guide to Making Strawberry Pineapple Pound Cake
• Secret Techniques for a Moist Pound Cake Every Time
• Strawberry Pineapple Pound Cake Variations to Try
• How Strawberry Pineapple Pound Cake Differs from Regular Cake
• Best Ways to Serve and Store Your Strawberry Pineapple Pound Cake
• Pairing Ideas: What to Serve with Strawberry Pineapple Pound Cake
• FAQs

Why Strawberry Pineapple Pound Cake is the Perfect Dessert

The Sweet-Tart Flavor Profile of Pineapple and Strawberry

Strawberries and pineapple may seem like an unexpected pair, but together they create a magical balance of sweet and tangy. The juicy sweetness of strawberries complements the zesty brightness of pineapple, and when folded into a buttery pound cake batter, the result is a moist and deeply flavorful dessert.

Both fruits caramelize slightly during baking, releasing their natural sugars and adding bursts of flavor in every bite. This unique combo ensures that each slice is just the right mix of rich, fruity, and refreshing.

So, is pineapple and strawberry a good combination? Absolutely. Not only are they delicious together, but their colors and aromas also make the cake visually and sensorially appealing.

Don’t miss our seasonal Pumpkin Chia Pudding if you’re into vibrant, wholesome desserts with strong flavor contrasts.

The Origins and Growing Popularity of Fruit-Based Pound Cakes

Traditional pound cakes were all about simplicity—a pound each of flour, sugar, butter, and eggs. But as baking trends evolved, home bakers and professionals alike began experimenting by adding fruits to enhance the cake’s flavor and moisture.

The strawberry pineapple pound cake is part of this new wave. It delivers a bright, tropical twist on the classic Southern favorite, making it perfect for warm-weather gatherings, potlucks, or even festive brunches.

Thanks to the popularity of real fruit desserts on platforms like Pinterest, YouTube, and Instagram, this cake is becoming a household favorite in modern kitchens.

Strawberry Pineapple Pound Cake: A Moist and Fruity Dessert Favorite

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• Author: Georgina sami
• Total Time: 1 hour 30 minutes
• Yield: 10–12 slices 1x

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Description

A rich, buttery pound cake bursting with juicy strawberries and tangy pineapple, perfect for summer desserts or festive brunches.

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Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 4 large eggs
• 1/2 cup sour cream or buttermilk
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1 cup diced fresh strawberries (or thawed and drained frozen)
• 1/2 cup well-drained crushed pineapple

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Instructions

1. Preheat oven to 325°F (163°C). Grease and flour a Bundt or loaf pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy (about 3–5 minutes).
3. Add eggs one at a time, beating well after each addition.
4. Mix in the vanilla extract and sour cream (or buttermilk) until smooth.
5. In a separate bowl, whisk together flour and baking powder. Gradually add to the wet ingredients, mixing just until combined.
6. Gently fold in the strawberries and pineapple with a spatula, being careful not to overmix.
7. Pour batter into the prepared pan. Tap on the counter to remove air bubbles.
8. Bake for 60–75 minutes, or until a toothpick inserted comes out clean.
9. Cool in pan for 10–15 minutes, then transfer to a wire rack to cool completely.

Notes

Use room temperature ingredients for best results. Drain fruit well to avoid excess moisture. A lemon or pineapple glaze adds a bright finish.

• Prep Time: 20 minutes
• Cook Time: 70 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 390
• Sugar: 28g
• Sodium: 190mg
• Fat: 20g
• Saturated Fat: 12g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 48g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 100mg

Keywords: pound cake, strawberry, pineapple, summer dessert, fruit cake

Ingredients That Make Strawberry Pineapple Pound Cake Irresistible

Fresh vs Canned Pineapple and Strawberry: Which to Use?

When making Strawberry Pineapple Pound Cake, the type of fruit you use can change the flavor, texture, and moisture level of the final cake. Both fresh and canned fruits are great—but they come with different benefits.

Fresh strawberries add a bright, juicy flavor and vibrant color, while fresh pineapple brings in a natural tang that cuts through the buttery richness. However, both can add extra water content, so it’s important to dice them finely and lightly pat dry before adding them to the batter.

If you’re short on time, canned pineapple (especially crushed or tidbits in juice) can be a fantastic substitute. Just make sure to drain it well to avoid a soggy cake. Some bakers even roast or caramelize the fruit lightly before mixing it in to deepen the flavor.

Tip: If using frozen fruit, thaw and drain completely before adding to your mix.

Gather your key ingredients: fresh strawberries, crushed pineapple, eggs, butter, and flour—everything you need for a fruity pound cake.

Essential Ingredients for Moist and Dense Texture

While the star ingredients are strawberry and pineapple, it’s the base that makes this cake so addictive. Here’s what you’ll need for a traditional, rich pound cake texture:

Adding sour cream or buttermilk ensures the cake stays soft and moist without becoming greasy. These ingredients also react with baking soda (if included), creating a gentle rise without compromising the classic pound cake texture.

Discover great ideas like Chocolate Chia Seed Pudding if you enjoy desserts that balance richness and health-conscious ingredients.

Lastly, gently fold the fruit into the batter to avoid smashing the berries or overmixing the dough, which can make the cake dense in a bad way.

Step-by-Step Guide to Making Strawberry Pineapple Pound Cake

Preparation Tips: Getting the Fruit and Batter Just Right

Before you even preheat the oven, preparation is key to achieving a flavorful, moist, and evenly baked strawberry pineapple pound cake.

Follow these prep tips:

• Grease and flour your pan (Bundt or loaf) thoroughly to prevent sticking.
• Dice fresh strawberries and drain pineapple thoroughly.
• If using canned pineapple, pat it dry with a paper towel to avoid adding too much liquid.
• Bring your butter and eggs to room temperature for a smooth, creamy batter.
• Sift dry ingredients like flour and baking powder to eliminate clumps.

Don’t miss our Coffee Chia Seed Pudding if you’re into delicious breakfast-style desserts.

Here’s a quick prep checklist:

Baking Instructions: Temperature, Time, and Tools

Once everything is prepped, it’s time to bake:

Step-by-Step Instructions

1. Preheat oven to 325°F (163°C).
2. In a large bowl, cream butter and sugar together until light and fluffy. This usually takes 3–5 minutes with a hand or stand mixer.
3. Add eggs one at a time, beating well after each addition.
4. Mix in vanilla extract and sour cream (or buttermilk) until smooth.
5. In a separate bowl, whisk together flour and baking powder. Gradually add dry ingredients to the wet, mixing just until combined.
6. Gently fold in the strawberries and pineapple using a spatula. Avoid overmixing to preserve texture.
7. Pour the batter into your prepared pan. Tap gently on the counter to remove air bubbles.
8. Bake for 60 to 75 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.

Tip: For a golden, slightly crisp crust, don’t cover the cake while cooling.

The result? A stunning, fragrant, fruit-filled pound cake with a tight crumb, golden edges, and pockets of juicy strawberry and pineapple in every slice.

Secret Techniques for a Moist Pound Cake Every Time

Why Butter Temperature Matters

One of the most common mistakes bakers make is using butter that’s too cold or fully melted. The right butter temperature is softened, not melted—around 65°F (18°C). This allows for proper creaming with sugar, which traps air and creates a light yet dense crumb.

Creaming the butter and sugar correctly:

• Helps the batter hold its structure
• Adds tiny air pockets that give the cake rise
• Leads to that buttery, velvety texture classic pound cake is known for

If your butter is too cold, it won’t cream well. Too warm? Your cake might collapse.

To test: Press the butter with your finger. It should leave a small dent but still hold its shape.

The Role of Buttermilk, Sour Cream, and Other Moisture-Rich Add-ins

For next-level moisture, adding high-fat dairy is essential. Sour cream and buttermilk not only soften the cake but also contribute a slight tang that balances the sweetness of the fruit.

Here’s a breakdown of popular add-ins and what they do:

Adding one of these ingredients ensures your Strawberry Pineapple Pound Cake never turns out dry—even days after baking.

Don’t miss our reader-favorite Pumpkin Chia Pudding—another moist, flavor-rich dessert made with smart ingredient choices.

Bonus Tip: Let the cake cool completely before wrapping or storing to avoid trapped steam making it soggy.

Moisture Secrets Recap:

• Use room temperature butter
• Cream sugar and butter until fluffy (3–5 minutes)
• Add sour cream or buttermilk to keep texture soft
• Avoid overbaking—check at 60 mins with a toothpick
• Let cake cool on a wire rack, not in the pan too long

These small steps make a big difference and ensure your fruity pound cake is never dry or crumbly.

Strawberry Pineapple Pound Cake Variations to Try

Mini Pound Cakes, Bundt Cake, and Loaf Options

One of the beauties of a pound cake is its versatility. The same batter can be baked in various pans, turning the same recipe into new presentations:

✅ Mini Pound Cakes

Perfect for parties or gifting. Use mini Bundt or cupcake molds and reduce the baking time to 20–25 minutes. These individual-sized cakes are easier to serve and portion.

✅ Bundt Cake Version

A full-size Bundt pan (10–12 cups) gives your cake an elegant, sculpted look. This version is ideal for holidays and formal gatherings. Grease every ridge well, and allow for 65–75 minutes of baking.

✅ Traditional Loaf Style

Go classic with one or two standard loaf pans. Loaves are perfect for slicing and serving with tea or coffee. Bake time is around 55–65 minutes depending on pan size and oven type.

Want to see another twist on fruit-based cake?
Check out our Homemade Strawberry Cream Cheese Pound Cake—rich, tangy, and beautiful.

Frosted, Glazed, or Naked: Top Finishing Ideas

How you finish your pound cake changes its entire vibe. Here are the most-loved options:

🍓 Lemon or Pineapple Glaze

Combine powdered sugar with a few tablespoons of lemon or pineapple juice. Pour it over the cooled cake for a bright, citrusy finish that complements the fruit.

🍓 Cream Cheese Frosting

If you’re going for indulgence, frost the cake with a whipped cream cheese icing. Great for birthday parties or extra-special occasions.

🍓 Naked Cake with Powdered Sugar

Keep it simple and rustic. Dust the top with powdered sugar right before serving. This lets the fruit shine and keeps the cake light and casual.

🍓 Topped with Fruit and Whipped Cream

Serve slices topped with fresh strawberry and pineapple chunks and a dollop of whipped cream for a bakery-style presentation.

Whichever style you choose, each variation of this pound cake delivers in taste and visual appeal.

How Strawberry Pineapple Pound Cake Differs from Regular Cake

Dense Texture, Not Fluffy Layers

Unlike a typical birthday or sponge cake, Strawberry Pineapple Pound Cake is dense and rich. It’s made with more butter and less leavening, giving it that thick, satisfying bite. Regular cakes are lighter, often layered, and topped with sugary frostings. Pound cakes don’t need the extras—the flavor is baked in.

Moisture Comes from Real Fruit

In most cakes, moisture comes from oil or milk. But in a pineapple strawberry pound cake, juicy strawberries and crushed pineapple keep it tender and flavorful. You don’t need syrup or filling—just fresh, well-balanced ingredients and the right baking time.

Don’t miss our Pumpkin Chia Pudding if you’re into desserts that get their moisture and sweetness from natural sources.

In short? Pound cake = compact, buttery, and fruity.
Regular cake = airy, sweet, and layered.

Best Ways to Serve and Store Your Strawberry Pineapple Pound Cake

Serving Ideas for Every Occasion

This cake is versatile—you can dress it up or keep it simple. Here are great ways to serve it:

• Plain or warm with coffee or tea for a cozy treat
• With whipped cream and fresh fruit for a refreshing dessert
• Topped with pineapple glaze for extra flavor
• As a summer brunch item alongside yogurt or berries

No matter the setting, its moist, fruity texture holds up beautifully.

Discover great ideas like our Homemade Strawberry Cream Cheese Pound Cake if you love fruity pound cakes served multiple ways.

Storage Tips for Maximum Freshness

Here’s how to keep your cake fresh, moist, and delicious:

Always let the cake cool fully before wrapping or storing to prevent condensation and sogginess.

Once thawed, a quick 15 seconds in the microwave can bring back that fresh-baked texture!

Pairing Ideas: What to Serve with Strawberry Pineapple Pound Cake

Beverages That Complement Fruity Pound Cake

Pairing the right drink brings out the best in your cake’s fruity flavors. Here are some top choices:

• Iced tea with lemon – Cuts the richness, enhances the fruit
• Sparkling water with berries – Refreshing and light
• White wine (like Riesling or Moscato) – Sweet pairs with sweet
• Cold brew coffee – For contrast and balance

Don’t miss our Coffee Chia Seed Pudding if you love fruity desserts with coffee.

Toppings and Sides That Elevate Your Slice

Want to serve it fancy? Try these:

• Fresh fruit medley (berries, mango, pineapple)
• Whipped cream or coconut cream
• Vanilla bean ice cream
• Drizzle of lemon or pineapple glaze
• Toasted coconut flakes

These pairings amplify the tropical flavors while offering texture, contrast, and color—perfect for parties or brunch spreads.

Frequently Asked Questions (FAQs)

Is pineapple and strawberry a good combination?

Yes, absolutely. The tangy pineapple balances the sweet strawberries, creating a refreshing flavor contrast. When baked, their juices blend beautifully, adding natural moisture and fruity aroma to the pound cake.

What’s the secret to a moist pound cake?

The key lies in using room temperature butter, sour cream or buttermilk, and not overbaking. Gently folding in the fruit and using the creaming method (beating butter and sugar until fluffy) also ensures a soft, rich texture.

How is pound cake different from cake?

Pound cakes are denser and richer due to higher fat content (more butter and eggs). Regular cakes are fluffier and often layered with frosting, while pound cakes rely on texture and flavor within the batter itself.

What are the notes in strawberry pound cake?

Expect notes of ripe berries, buttery richness, and vanilla warmth, with occasional bright citrus tones if you use pineapple or lemon zest. It’s a fruity, aromatic dessert with a nostalgic feel.

Can I use frozen fruit in this pound cake recipe?

Yes, but thaw and drain frozen fruit completely to prevent excess moisture. Patting them dry helps preserve the cake’s structure and prevents sogginess.

How do I know when my pound cake is fully baked?

Insert a toothpick in the center—it should come out clean or with a few moist crumbs. The top should be golden and slightly cracked. Most pound cakes bake for 60–75 minutes at 325°F (163°C).

Conclusion

Strawberry Pineapple Pound Cake is more than just a dessert—it’s a burst of sunshine in every bite. With its rich, buttery base and vibrant fruity layers, this cake hits the sweet spot between indulgence and freshness.

Whether you serve it plain, glazed, or with whipped cream, it’s always a crowd-pleaser. And the best part? It stores well, slices beautifully, and fits into any occasion—casual or classy.

So next time you’re baking, skip the box mix. Grab those strawberries and pineapple, and treat yourself to a homemade classic that’s simple, flavorful, and full of heart.

Looking for more delightful ideas?
Don’t miss our Chocolate Chia Seed Pudding or Pumpkin Chia Pudding for other sweet treats made with wholesome, feel-good ingredients.

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