Pineapple Strawberry Pound Cake Recipe

Why You’ll Love This Recipe

The combination of juicy pineapple and fresh strawberries creates a perfectly balanced cake that’s not too sweet but bursting with tropical flavor. With a soft crumb and an easy-to-make glaze, this pound cake is a crowd-pleaser for any occasion. It’s perfect for brunches, parties, or a simple afternoon snack with a cup of tea or coffee. The glaze adds just the right amount of sweetness to finish the cake off with a touch of indulgence.

Ingredients

For the Cake:

• 1 cup unsalted butter, softened

• 1 3/4 cups granulated sugar

• 4 large eggs

• 1 tsp pure vanilla extract

• 3 cups all-purpose flour

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp salt

• 1 cup crushed pineapple, drained (reserve juice for glaze)

• 1 cup diced fresh strawberries (plus extra for garnish)

• 1/2 cup buttermilk

For the Glaze:

• 1 cup powdered sugar

• 2-3 tbsp reserved pineapple juice (or milk, if needed)

Optional:

• Fresh strawberry slices for garnish

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Step 1: Preheat and Prepare

• Preheat your oven to 325°F (165°C).

• Grease and flour a 10-inch Bundt pan or a 9×5-inch loaf pan.

• Drain the crushed pineapple and reserve the juice for the glaze. Pat the pineapple dry with a paper towel to remove excess moisture.

Step 2: Make the Cake Batter

• In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.

• Beat in the eggs one at a time, followed by the vanilla extract.

• In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

• Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients, mixing until just combined.

• Gently fold in the drained crushed pineapple and diced strawberries. Be careful not to overmix.

Step 3: Bake the Cake

• Pour the batter into the prepared pan and smooth the top with a spatula.

• Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.

• Let the cake cool in the pan for 10 minutes, then carefully transfer it to a wire rack to cool completely.

Step 4: Make the Glaze

• In a small bowl, whisk together the powdered sugar and 2 tablespoons of reserved pineapple juice until smooth. Add more juice, 1 teaspoon at a time, to reach your desired consistency.

• Drizzle the glaze evenly over the cooled cake.

Step 5: Garnish and Serve

• Slice the cake and garnish with fresh strawberry slices or additional diced fruit for a pop of color.

• Serve as a dessert or snack with a dollop of whipped cream or a scoop of vanilla ice cream, if desired.

Servings and Timing

• Servings: 10-12 slices

• Prep Time: 20 minutes

• Cook Time: 60-70 minutes

• Total Time: 1 hour 20-30 minutes

Variations

• Tropical Twist: Add shredded coconut or chopped macadamia nuts to the batter for extra texture and a more tropical flavor.

• Different Fruit: Swap out the strawberries for raspberries or blueberries, or add a mix of tropical fruits like mango or kiwi.

• Spiced Version: Add a pinch of ground cinnamon or nutmeg to the batter for a warm, spiced flavor.

Storage/Reheating

• Storage: Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days.

• Freezing: This cake freezes well! Wrap individual slices in plastic wrap and freeze for up to 3 months. To serve, thaw at room temperature for about 30 minutes before eating.

FAQs

1. Can I use frozen strawberries?

Fresh strawberries are preferred for their texture, but if you use frozen strawberries, make sure to thaw and drain them to prevent excess moisture in the batter.

2. Can I make this cake without buttermilk?

If you don’t have buttermilk, you can substitute it with regular milk mixed with 1 tablespoon of lemon juice or vinegar to create a similar tangy effect.

3. Can I add more fruit to the cake?

Absolutely! You can increase the amount of pineapple or strawberries for a fruitier flavor or try adding other fruits like peaches or blueberries.

4. How do I know when the cake is fully baked?

The cake is done when a toothpick inserted into the center comes out clean. If the cake is still wet, continue baking for 5-10 minute intervals, checking for doneness.

5. Can I skip the glaze?

The glaze adds a nice sweetness and shine, but the cake is delicious without it as well. You can enjoy it plain or dusted with powdered sugar.

6. How do I store leftover cake?

Wrap the leftover cake in plastic wrap or store it in an airtight container to keep it fresh. It can be stored at room temperature for up to 3 days or refrigerated for up to 5 days.

7. Can I make this cake ahead of time?

Yes, this cake can be made up to 2 days in advance. Just store it tightly wrapped or in an airtight container.

8. Can I freeze this cake?

Yes, this cake freezes well! Wrap it tightly in plastic wrap and freeze for up to 3 months. Thaw it at room temperature before serving.

9. How can I make the cake fluffier?

Make sure not to overmix the batter, as this can lead to a denser texture. Folding in the fruit gently and ensuring you use room temperature butter and eggs will also help create a lighter cake.

10. Can I make this cake into cupcakes?

Yes, you can make mini versions of this cake by dividing the batter into muffin tins. Bake at the same temperature, but reduce the baking time to about 20-25 minutes, or until a toothpick comes out clean.

Conclusion

Pineapple Strawberry Pound Cake is a refreshing, fruity twist on a classic dessert. The moist, tender crumb paired with the sweet, tangy glaze makes this cake perfect for any spring or summer occasion. Whether you’re serving it for a special gathering or enjoying a slice with your afternoon coffee, this cake will surely become a family favorite!

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