If you love traditional pound cake but want something a little more vibrant and fruity, this Pineapple Strawberry Pound Cake is for you. A rich, buttery cake base is blended with sweet crushed pineapple and swirled with fresh or jammy strawberries, making each bite tangy, sweet, and melt-in-your-mouth soft.
Whether you’re hosting brunch, need a dessert for a cookout, or just want a slice of summer on your plate, this cake is as pretty as it is delicious.
Why I Love This Recipe
This cake brings the best of both worlds: the dense, tender texture of a classic pound cake and the bright, fresh flavorof pineapple and strawberries. The cream cheese in the batter adds tang and richness, while the pineapple keeps it ultra-moist without being soggy.
It’s a showstopper cake that doesn’t need frosting—just a dusting of powdered sugar, a glaze drizzle, or fresh fruit on top.
Ingredients
For the Pound Cake:
- 1 cup unsalted butter, softened
- 1 (8 oz) package cream cheese, softened
- 3 cups granulated sugar
- 6 large eggs, at room temperature
- 3 cups all-purpose flour, sifted
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional)
- ½ cup crushed pineapple, drained (reserve juice)
For the Strawberry Swirl (optional but recommended):
- ¾ cup fresh strawberries, diced (or ½ cup strawberry jam)
- 2 tablespoons sugar (if using fresh berries)
- 1 teaspoon lemon juice
Swaps and Notes
- Strawberries: Jam gives a more intense swirl, but fresh diced strawberries give a chunkier, fresher bite.
- No almond extract? Just use a little extra vanilla or add lemon zest.
- Add a glaze: Whisk 1 cup powdered sugar with 2–3 tablespoons reserved pineapple juice for a simple drizzle.
Step-by-Step Instructions
🔹 Step 1: Preheat and Prep
Preheat your oven to 325°F (163°C).
Grease and flour a 10-inch bundt or tube pan.
🔹 Step 2: Make the Strawberry Swirl
If using fresh strawberries:
In a small saucepan, cook strawberries, sugar, and lemon juice over medium heat for 5–7 minutes until thickened. Let cool.
🔹 Step 3: Cream the Butter and Sugar
In a large bowl, cream butter and cream cheese together until smooth and fluffy.
Gradually add sugar, beating well until light and airy.
🔹 Step 4: Add Eggs and Extracts
Add eggs one at a time, beating well after each.
Mix in vanilla extract and almond extract.
🔹 Step 5: Mix in Dry Ingredients and Pineapple
Sift together flour and salt. Add to the wet mixture gradually.
Fold in the drained pineapple just until incorporated.
🔹 Step 6: Layer and Swirl
Pour half the batter into the prepared pan.
Spoon in strawberry mixture or jam and swirl lightly with a knife.
Add remaining batter on top and smooth the surface.
🔹 Step 7: Bake
Bake for 1 hour 15 minutes to 1 hour 30 minutes, or until a toothpick comes out clean.
Let cool in the pan for 15 minutes before turning out onto a wire rack to cool completely.
Tips for Success
- Don’t overmix: Especially after adding the flour—just fold gently until combined.
- Use room temperature ingredients: This helps everything mix more smoothly and evenly.
- Let it rest: Cool fully before slicing to let the flavors settle and the crumb set.
Serving Suggestions and Pairings
Enjoy a slice on its own or pair it with:
- A dollop of whipped cream or a scoop of vanilla ice cream
- Fresh fruit or a drizzle of reserved pineapple juice glaze
- Blueberry Lemonade – for the ultimate fruit-forward pairing
- Easy Coconut Macaroons – for a tropical dessert board
- No-Bake Oreo Cream Pie – perfect for a party dessert lineup
- Chocolate Chip Cookie Dough Brownie Bombs – for contrast with deep chocolate richness
Storage and Leftovers
- Room Temp: Store covered for up to 3 days.
- Fridge: Keeps well in the fridge for up to 1 week—just bring to room temp before serving.
- Freezer: Wrap slices individually or the whole cake tightly and freeze for up to 2 months.
More Recipes You’ll Love
For more fruity, rich, or summery treats, try:
- Blueberry Lemonade
- Easy Coconut Macaroons
- No-Bake Oreo Cream Pie
- Chocolate Chip Cookie Dough Brownie Bombs
Final Thoughts
This Pineapple Strawberry Pound Cake is sweet, buttery, and bright—with just the right touch of tropical flair. Whether you serve it at brunch, a birthday, or just because, it’s the kind of cake that tastes like sunshine and keeps everyone coming back for seconds.
Tried it? Tag @chefmaniac and show us your fruity, swirly masterpiece! 🍍🍓🍰
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