The Ultimate Moist Strawberry Pineapple Pound Cake Recipe

There is something about the aroma of a pound cake in the oven that feels like a warm hug. But when you add the bright, tropical sweetness of pineapple and the tart, juicy burst of fresh strawberries, that classic comfort transforms into a celebration. This Strawberry Pineapple Pound Cake is a recipe born from a desire to capture the essence of a summer afternoon in a single, golden slice. It is dense yet tender, with a buttery crumb that practically melts, punctuated by bits of fruit that keep every bite interesting.

Why You’ll Love This

• A Tropical Escape: The combination of strawberry and pineapple brings a vibrant, vacation-like flavor to a traditional Southern staple.

• Stays Moist for Days: Unlike some pound cakes that can turn dry, the acidity and moisture from the fruit ensure this cake remains soft and delicious well after day one.

• The Perfect Texture: You get that iconic, slightly crusty golden exterior that gives way to a velvety, rich interior.

• Crowd-Pleasing Versatility: It is elegant enough for a bridal shower but simple enough for a Sunday backyard barbecue.

A Surprising Success

I once shared this cake with a neighbor who claimed to be a “fruit-in-dessert skeptic.” He usually preferred his cakes chocolatey and plain, often pushing aside anything with a berry or a citrus notes. Out of politeness, he took a thin sliver. Five minutes later, he was back in the kitchen, plate in hand, asking if there was enough left for a “real piece.” He couldn’t get over how the pineapple didn’t overwhelm the cake but instead worked behind the scenes to make the crumb incredibly tender. It is now the only fruit-based cake he asks for by name.

What Makes It Special

• Creamy Unsalted Butter: This is the backbone of the flavor. Using high-quality butter provides that rich, nostalgic taste that defines a true pound cake.

• Crushed Pineapple: By using crushed pineapple rather than chunks, the fruit distributes evenly, ensuring every forkful is infused with moisture.

• Fresh Summer Strawberries: These provide beautiful gems of color and a necessary tartness that cuts through the richness of the sugar and butter.

• Pure Vanilla Extract: A generous pour of vanilla rounds out the fruit notes and anchors the sweetness.

Making It Happen

The process starts with patience. You begin by creaming the softened butter and sugar together for several minutes. You are looking for a pale, fluffy texture—this aeration is what gives the cake its lift since we aren’t relying heavily on leavening agents. One by one, you crack the eggs into the bowl, allowing each to be fully incorporated before adding the next. This creates a stable emulsion that results in a professional-grade crumb.

Once your base is smooth and velvety, you gently fold in your dry ingredients. The magic happens at the very end when you introduce the fruit. You’ll want to be gentle here; fold in the drained pineapple and chopped strawberries by hand so you don’t overwork the gluten or crush the berries. As it bakes, the kitchen will fill with a scent that is part bakery, part tropical garden. The cake emerges from the oven with a deep golden hue, requiring just a bit of rest before it can be turned out of the pan.

You Must Know

• Drain the Pineapple Thoroughly: Use a fine-mesh sieve to press out as much juice as possible from the crushed pineapple. Too much extra liquid can make the cake soggy or cause it to sink.

• Room Temperature Ingredients are Non-Negotiable: For the butter and eggs to incorporate properly without curdling, they must be at room temperature.

• Don’t Rush the Creaming: Spend at least 3 to 5 minutes beating the butter and sugar. It should look like thick whipped cream before you move on.

Serving Ideas

This cake is a star on its own, but a few additions can elevate it further. Serve a thick slice with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream. For a sophisticated touch, a drizzle of simple lemon glaze adds a nice zing.

Drink Pairings:

• Cold Brew Coffee: The bitterness of the coffee balances the sweet fruit.

• Sparkling Rosé: The berry notes in the wine complement the fresh strawberries perfectly.

• Iced Hibiscus Tea: A refreshing, floral pairing for a summer afternoon.

Make It Different

• The Citrus Twist: Swap the vanilla extract for almond extract or add a tablespoon of lime zest to the batter for a “Tropical Punch” flavor.

• Gluten-Free Option: This recipe works surprisingly well with a high-quality 1-to-1 gluten-free flour blend.

• Add Some Crunch: Fold in half a cup of sweetened shredded coconut or toasted macadamia nuts for extra texture.

Storage and Reheating

Storage: Wrap the cooled cake tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days. For longer storage, keep it in the refrigerator for up to a week.

Reheating: If you like your pound cake warm, place a slice in the microwave for about 10–15 seconds. It revives the butter and makes the cake feel like it just came out of the oven.

Success Tips

To ensure your cake doesn’t stick to the pan, I recommend using a baking spray that contains flour, or the traditional method of greasing with shortening and dusting with flour. Pay special attention to the center tube of the bundt pan. Also, allow the cake to cool in the pan for exactly 10 to 15 minutes—any longer and the sugar may begin to “glue” the cake to the sides as it cools.

Frequently Asked Questions

Can I use frozen strawberries?

It is best to use fresh strawberries. Frozen berries release too much moisture as they thaw, which can bleed color into the batter and affect the bake time.

Do I need to peel the pineapple?

This recipe calls for canned crushed pineapple for consistency and ease. If using fresh, pulse it in a food processor until finely crushed and drain it well.

Why did my cake overflow the pan?

Pound cake batter is heavy. Ensure you are using a standard 10 or 12-cup Bundt pan. Do not fill the pan more than 3/4 of the way full.

How do I know when it is perfectly done?

Insert a long wooden skewer into the thickest part of the cake. It should come out clean or with just a few moist crumbs attached. If you see wet batter, give it another 5 minutes.

Can I bake this in loaf pans?

Yes, this recipe will fill two standard 9×5 loaf pans. Adjust the baking time to approximately 45–55 minutes.

Strawberry Pineapple Pound Cake

• Prep time: 20 minutes

• Cook time: 60–75 minutes

• Total time: 1 hour 35 minutes

• Servings: 12–14 slices

• Category: Dessert

• Difficulty: Intermediate

• Cuisine: American / Southern

• Yield: 1 Large Bundt Cake

• Equipment: 10 or 12-cup Bundt pan, Stand mixer or hand mixer, Fine-mesh strainer.

Ingredients

• 1 ½ cups unsalted butter, softened to room temperature

• 3 cups granulated sugar

• 6 large eggs, room temperature

• 3 cups all-purpose flour, sifted

• ½ teaspoon salt

• ¼ teaspoon baking soda

• 1 cup sour cream or plain Greek yogurt

• 1 teaspoon pure vanilla extract

• 1 can (20 oz) crushed pineapple, very well drained

• 1 ½ cups fresh strawberries, hulled and finely chopped

• 1 tablespoon all-purpose flour (to toss with strawberries)

Directions

1. Prepare the Oven and Pan: Preheat your oven to 325°F (165°C). Generously grease and flour a 10 or 12-cup Bundt pan.

2. Cream Butter and Sugar: In a large bowl or stand mixer, beat the butter and sugar on medium-high speed until light and fluffy (about 5 minutes).

3. Add Eggs: Incorporate the eggs one at a time, beating well after each addition and scraping down the sides of the bowl.

4. Dry Ingredients: In a separate bowl, whisk together the 3 cups of flour, salt, and baking soda.

5. Alternate Addition: Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Begin and end with the flour. Mix until just combined.

6. Prep the Fruit: Ensure the pineapple is squeezed dry. Toss the chopped strawberries in 1 tablespoon of flour (this prevents them from sinking to the bottom).

7. Fold: Using a spatula, gently fold the pineapple, strawberries, and vanilla extract into the batter.

8. Bake: Pour the batter into the prepared pan and smooth the top. Bake for 60 to 75 minutes, or until a skewer comes out clean.

9. Cool: Let the cake cool in the pan for 15 minutes before carefully inverting it onto a wire rack to cool completely.

Notes

• If the top of the cake begins to brown too quickly, loosely tent it with aluminum foil after the 45-minute mark.

• Always sift your flour for pound cakes to ensure a delicate, lump-free texture.

Nutrition (Per Serving)

• Calories: 410 kcal

• Total Fat: 22g

• Carbohydrates: 52g

• Protein: 5g

• Sugar: 34g