🍓🍍 Pineapple Strawberry Pound Cake
Introduction
This Pineapple Strawberry Pound Cake is what summer dessert dreams are made of. Buttery and rich like a classic pound cake, it’s brightened with bursts of juicy strawberry and tangy crushed pineapple. It’s easy to make, stunning to serve, and totally delicious with or without the optional glaze. Perfect for brunches, birthdays, or anytime you want a slice of something sweet and fruity.
Why I Love This Recipe
It’s light enough to serve in the sunshine and indulgent enough for cake lovers. The fruit adds a natural sweetness and pop of color that makes this loaf feel extra special. It’s a great alternative to frosted layer cakes or pies—just like chocolate chip cookie bites, this recipe is low-effort and high-reward.
🛒 Ingredients
For the Cake:
- 1 cup unsalted butter, softened
- 1½ cups granulated sugar
- 4 large eggs, room temperature
- 1 tsp vanilla extract
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ½ cup crushed pineapple, drained (reserve juice for glaze)
- 1 cup fresh strawberries, diced (plus extra for garnish)
Optional Glaze:
- 1 cup powdered sugar, sifted
- 2–3 tbsp reserved pineapple juice (or milk)
👨🍳 Instructions
1️⃣ Preheat & Prep
Preheat oven to 325°F (165°C). Grease and flour a loaf pan or line with parchment for easy removal.
2️⃣ Cream Butter and Sugar
In a large bowl, beat butter and sugar for 2–3 minutes until light and fluffy.
3️⃣ Add Eggs and Vanilla
Add eggs one at a time, beating well after each addition. Stir in vanilla.
4️⃣ Mix Dry Ingredients
In a separate bowl, whisk together flour, baking powder, and salt.
5️⃣ Combine Batter
Gradually add dry ingredients to the wet mixture on low speed. Mix until just combined.
6️⃣ Fold in the Fruit
Gently fold in drained pineapple and diced strawberries. Don’t overmix or the fruit may break down and make the batter watery.
7️⃣ Bake
Pour the batter into the prepared pan. Smooth the top and bake for 60–70 minutes, or until a toothpick comes out mostly clean.
Cool in the pan for 10 minutes, then move to a wire rack to cool completely.
8️⃣ Make the Glaze (Optional)
Whisk powdered sugar with pineapple juice or milk until smooth. Drizzle over cooled cake.
9️⃣ Garnish & Serve
Top with more fresh strawberries or a sprinkle of powdered sugar. Slice and enjoy!
💡 Tips for Success
- Drain pineapple well to avoid a soggy cake.
- Toss strawberries in a little flour before folding in to prevent them from sinking.
- Want more texture? Add chopped nuts or coconut flakes.
- Store in fridge if glazed and using fresh fruit garnish.
🍽️ Serving Ideas
- Pair with fresh whipped cream or ice cream
- Serve at room temp or slightly chilled
- Include in a dessert tray with Easter cookies or pumpkin delight
- Enjoy with coffee, tea, or even brunch cocktails
This also makes a great addition to a no-bake dessert spread with edible cookie dough or no-bake Oreo cream pie.
❄️ Storage & Make-Ahead Tips
- Room temp: Store in an airtight container for 2 days
- Fridge: Keeps up to 5 days, especially if glazed
- Freezer: Wrap tightly and freeze unglazed for up to 1 month
- Make-ahead: Bake the day before and glaze the next day for best presentation
🍴 More Recipes You’ll Love
Love easy, fruit-forward sweets? Don’t miss these:
- These Easter Cookies Everyone Will Be Talking About
- This Pumpkin Delight Dessert Is My Favorite No-Bake Fall Treat
- These Chocolate Chip Cookie Bites Are My Favorite Little Treat to Bake Anytime
- This No-Bake Oreo Cream Pie Is My Favorite Quick Dessert Hack
- This Edible Cookie Dough Is My Favorite No-Bake Treat for Late-Night Cravings
🧾 Final Thoughts
This Pineapple Strawberry Pound Cake is buttery, fruity, and made to impress—whether you’re sharing it at a spring gathering or just enjoying a slice with your morning coffee. It’s easy to make, packed with fresh flavor, and a guaranteed crowd-pleaser.
💬 What’s Your Favorite Pound Cake Add-In?
Tried this one? Tag @ChefManiac or share your twist in the comments! Want a printable version or recipe card? Just let me know—I’d be happy to create one for you.
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