Strawberry Pineapple Pound Cake | Moist Summer Fruit Cake

A Pound Cake That Tastes Like Summer

There’s something timeless about pound cake. It’s buttery, dense, comforting , a dessert that never really goes out of style. But if you’re looking to give it a fresh, vibrant upgrade that feels perfect for any season, this Strawberry Pineapple Pound Cake might just be the recipe you’ve been waiting for.

With the natural sweetness of strawberries, the tropical tang of crushed pineapple, and the rich texture of classic pound cake, this version is both nostalgic and exciting. It’s the kind of dessert that feels indulgent yet light enough to enjoy with your morning coffee or as an after-dinner treat.

And the best part? It’s incredibly easy to make at home with just a few baking tips and pantry staples.

Why You’ll Love This Recipe

This recipe has been optimized not only for flavor but for real life. It’s simple, flexible, and perfect for anyone , whether you’re a confident baker or trying your first homemade cake.

Here’s why it’s worth trying:

• Combines two fruits for a naturally sweet, moist crumb
• No artificial flavors or cake mix , just real ingredients
• Bakes beautifully in a loaf or bundt pan
• Freezes well for make-ahead desserts
• Ideal for brunch, picnics, or potlucks

Ingredients You’ll Need

Most of the ingredients are likely already in your kitchen:

• 1 cup unsalted butter (softened)
• 2 cups granulated sugar
• 4 large eggs
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ cup sour cream or Greek yogurt
• 1 teaspoon vanilla extract
• 1 cup diced fresh strawberries
• 1 cup crushed pineapple, drained

Optional glaze:

• 1 cup powdered sugar
• 2 tablespoons pineapple juice
• 1 teaspoon lemon zest (optional)

Baking Instructions

Prep Time: 20 minutes
Cook Time: 60–70 minutes
Total Time: About 1 hour 30 minutes (including cooling)
Servings: 10

Step-by-Step Directions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or a 10-cup bundt pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy (about 3–5 minutes). This step helps create the classic pound cake texture.
3. Add the eggs one at a time, beating well after each. Stir in vanilla extract.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Add the dry ingredients to the wet mixture in batches, alternating with the sour cream. Mix until just combined.
6. Gently fold in the diced strawberries and crushed pineapple. Don’t overmix to avoid breaking down the fruit.
7. Pour the batter into the prepared pan and smooth the top. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10–15 minutes, then turn it out onto a wire rack to cool completely.
9. If desired, whisk together glaze ingredients and drizzle over the cooled cake.

Pro Baking Tips & Kitchen Hacks

• Don’t skip draining the pineapple. Too much moisture will make your cake soggy and undercooked in the middle.
• Toss the strawberries in a little flour before folding into the batter. This helps prevent them from sinking to the bottom.
• Use full-fat sour cream or Greek yogurt for richness and moisture that lasts for days.
• Freeze slices individually for a quick dessert you can reheat in the microwave or toaster oven.
• Store covered at room temperature for up to 3 days or in the fridge for up to a week.

Serving Suggestions

This cake is great on its own, but you can elevate it even more with:

• A scoop of vanilla ice cream or whipped cream
• A few extra fresh strawberries and pineapple on the side
• A drizzle of homemade strawberry syrup or honey

It also pairs beautifully with iced coffee, herbal tea, or even a crisp white wine for brunch events.

Frequently Asked Questions

Can I use canned pineapple and frozen strawberries?
Yes. Just make sure to thaw and drain them well to avoid excess moisture.

What’s the best pan to use for this cake?
A loaf pan gives a classic look, but a bundt pan makes it more elegant for events.

Can I make this cake gluten-free?
Yes. Use a 1:1 gluten-free baking flour with xanthan gum already included.

How do I know when the cake is fully baked?
Insert a toothpick into the center. If it comes out clean or with a few moist crumbs, it’s ready. If it’s wet, give it more time.

Can I make this recipe ahead?
Absolutely. This cake stays moist for several days and can be frozen for up to 2 months.

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Ready to bake something that’s fresh, flavorful, and guaranteed to impress? Try this Strawberry Pineapple Pound Cake today , and don’t forget to bookmark the recipe for later!