I’m going to be straight with you: pound cake is one of my all-time favorite desserts. It’s dense, moist, and substantial—a dessert that actually feels like a proper meal-ender. But sometimes, the classic recipe can feel a little… too classic. That’s why I started experimenting.
This Strawberry Pineapple Pound Cake is the result of that quest for the perfect flavorful twist. It takes the buttery richness of a traditional Southern pound cake and infuses it with the bright, tangy sweetness of summer strawberries and crushed pineapple. The result? A cake that’s unbelievably moist, bursting with tropical flavor, and practically begs for a warm, sunny afternoon.
The secret to its incredible texture is using sour cream, which not only adds a lovely tang but guarantees a crumb so tender it almost melts in your mouth. Whether you’re hosting a summer cookout or just need a stunning weekend treat, this recipe is a must-try.
Why I Love This Recipe
This cake holds a special place in my heart for a few reasons. First, the flavor combination is genuinely addictive. The sweet strawberries, the tart pineapple, and the richness of the butter all play together in perfect harmony. It’s sunny, bright, and deeply comforting all at once.
Second, it’s a showstopper. There’s something so elegant about a Bundt cake, and when you drizzle that simple, tangy pineapple glaze over the top and scatter a few fresh strawberry slices, it looks like it came straight from a bakery. And while the presentation is fancy, the recipe itself is totally straightforward. The process is simple, and it’s highly forgiving, making it perfect for both seasoned bakers and beginners.
Finally, like a lot of great pound cakes, it keeps beautifully. A slice for dessert tonight is great, but a slice with coffee tomorrow morning? Even better.
Ingredients
For the Cake:
| Ingredient | Quantity | Notes |
| Unsalted Butter (softened) | 1 cup (2 sticks) | Needs to be properly softened (room temp) for a fluffy batter. |
| Granulated Sugar | 2 cups | |
| Large Eggs (room temperature) | 4 | Room temperature eggs incorporate better into the batter. |
| All-Purpose Flour | 3 cups | |
| Baking Powder | 1 tsp | |
| Salt | ½ tsp | |
| Sour Cream | 1 cup | The secret to a moist, tender crumb. |
| Vanilla Extract | 1 tsp | Use pure vanilla extract for the best flavor. |
| Fresh Strawberries (chopped) | 1 cup | Small dice is best so they distribute evenly. |
| Crushed Pineapple (drained well) | 1 cup | Crucial: Squeeze out as much liquid as possible! |
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For the Glaze:
| Ingredient | Quantity | Notes |
| Powdered Sugar | 1 cup | |
| Pineapple Juice (from drained pineapple) | 2–3 tbsp | You saved that juice, right? This is why! |
| Sliced Fresh Strawberries | ½ cup | For topping and garnish. |
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Swaps and Notes
- Dairy: If you don’t have sour cream, you can substitute with full-fat plain Greek yogurt. The texture will be slightly denser, but still delicious.
- Fruit: Feel free to swap out the strawberries for chopped peaches, or add shredded coconut for an extra tropical punch.
- Pineapple Prep: I can’t stress this enough—you must drain the crushed pineapple thoroughly. If the batter is too wet, the fruit will sink to the bottom. Use a fine-mesh sieve and press down on the pineapple to extract all excess juice.
- Glaze Consistency: Start with just 2 tablespoons of pineapple juice in your glaze. If it’s too thick, add the third tablespoon slowly. You want a thick, smooth consistency that drizzles slowly.
Step-by-Step Instructions
- Prep the Oven and Pan: Preheat your oven to 325°F (163°C). Thoroughly grease and flour a 10- or 12-cup Bundt or tube pan. This is vital to prevent sticking.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to beat the softened butter and granulated sugar on medium-high speed until the mixture is light, fluffy, and noticeably paler—about 3 to 5 minutes.
- Add Eggs: Beat in the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
- Mix Dry Ingredients: In a separate medium bowl, whisk together the flour, baking powder, and salt.
- Combine Wet and Dry: Reduce the mixer speed to low. Add the dry ingredients to the butter mixture alternately with the sour cream, beginning and ending with the flour mixture. Mix until just combined. Do not overmix! Stir in the vanilla extract.
- Fold in Fruit: Gently fold in the chopped strawberries and well-drained crushed pineapple using a rubber spatula.
- Bake: Pour the batter evenly into the prepared pan. Bake for 60–70 minutes, or until a wooden toothpick inserted into the center of the cake comes out clean.
- Cool: Let the cake cool in the pan for 10 minutes. Carefully invert the cake onto a wire rack to cool completely before glazing.
- Glaze and Serve: Whisk the powdered sugar and pineapple juice until smooth. Drizzle the glaze over the completely cooled cake. Arrange the sliced strawberries over the glaze for garnish. Slice and enjoy!
Tips for Success
- Don’t Rush the Creaming: The creaming of the butter and sugar is what incorporates air and gives your cake its lighter texture. Don’t stop until it’s light and fluffy.
- Keep Ingredients at Room Temp: Room temperature butter and eggs emulsify better, creating a smoother batter that bakes into a moister cake.
- The Tap Test: Before baking, lightly tap the Bundt pan on the counter a couple of times. This helps release any large air pockets that could create large holes in your finished cake.
Serving Suggestions and Pairings
This cake is already perfect on its own, but you can elevate it with some simple additions. A dollop of freshly whipped cream or a scoop of vanilla bean ice cream is always a winner.
For drinks, nothing complements the fruity, tangy notes better than a refreshing glass of Blueberry Lemonade or an iced tea. For an adult pairing, serve with a classic Gin and Tonic or a lightly chilled Prosecco.
Nutritional Information Per Serving
(Based on 16 servings, approximate)
- Calories: 350
- Total Fat: 15g
- Saturated Fat: 9g
- Cholesterol: 70mg
- Sodium: 140mg
- Total Carbohydrates: 50g
- Dietary Fiber: 1g
- Total Sugars: 35g
- Protein: 5g
Storage and Leftover Tips
- Airtight is Key: Store the pound cake, covered tightly, at room temperature for up to 3 days. In warmer, humid climates, it’s best to keep it in the refrigerator.
- Refrigerated Storage: If refrigerated, the cake will last up to 7 days. Allow it to come to room temperature for about 30 minutes before serving for the best flavor and texture.
- Freezing: This pound cake freezes beautifully before it’s glazed. Once cooled completely, wrap it tightly in plastic wrap, followed by a layer of aluminum foil, and freeze for up to 3 months. Thaw overnight at room temperature, then apply the glaze just before serving.
More Recipes You Will Love
If you’re on the hunt for more crowd-pleasing desserts and easy comfort food, check out some of my other favorite recipes:
- For another stunning dessert, you have to try this magical Unicorn Poke Cake.
- If you’re craving some deep chocolate, my recipe for The Best Peanut Butter Brownies I’ve Ever Made is a guaranteed hit.
- Need a savory snack? These Easy Cheesy Chicken Sliders with Marinara Garlic Butter are perfect for game day.
- For a delicious holiday treat, these Pecan Pie Bars are a make-ahead lifesaver.
Final Thoughts
This Strawberry Pineapple Pound Cake isn’t just a recipe; it’s a mood. It’s the sweet taste of summer in every tender, fruity bite. It’s the perfect centerpiece for your next brunch, dinner, or just a Tuesday when you need a little sunshine.
Give it a try and let me know how it goes! What fruit combos are you thinking of trying next? Tag us in your pictures and let me know if you used the sour cream substitution!
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