Strawberry Pineapple Pound Cake

There’s something truly special about a homemade pound cake cooling on the kitchen counter. This Strawberry Pineapple Pound Cake combines the rich, buttery texture of a classic pound cake with sweet strawberries, juicy pineapple, and a delicate strawberry glaze that makes every slice feel like a treat.

I love making this cake when I want something a little more exciting than a traditional pound cake. The layers of fruit add wonderful flavor and moisture, while the glaze brings a beautiful finishing touch. Whether you're serving it for a family gathering, holiday dessert table, or weekend baking project, this cake is always a crowd-pleaser.

Flavor & Texture Highlights

Rich and buttery pound cake base
Sweet strawberry filling with a hint of brightness from lemon juice
Juicy pineapple layer that adds tropical flavor
Moist, tender crumb that stays delicious for days
Light strawberry glaze for the perfect finishing touch
Beautiful presentation when sliced

Why You'll Love This Recipe

This cake delivers the perfect balance of rich, buttery pound cake and fresh fruit flavor. The strawberries create sweet pockets throughout the cake, while the pineapple brings a tropical twist that complements the dense texture beautifully.

It's also a wonderful make-ahead dessert. The flavor develops even more after a few hours, making it ideal for parties, celebrations, and family gatherings.

Best of all, it looks impressive without requiring complicated decorating skills.

What You'll Need to Make This Recipe

Butter and vegetable oil work together to create a cake that's both flavorful and incredibly moist. The butter adds richness while the oil helps keep the cake tender.

Sour cream gives the pound cake a soft texture and subtle tang that balances the sweetness.

Fresh strawberries provide bursts of fruity flavor throughout the cake. Combined with sugar and lemon juice, they create a delicious filling.

Crushed pineapple adds tropical sweetness and extra moisture. Be sure to drain it well before using.

Vanilla and almond extracts enhance the overall flavor and give the cake a bakery-style taste.

Powdered sugar and strawberry puree come together to make a simple glaze that adds sweetness and beautiful color.

Exact ingredient measurements can be found in the recipe card below.

How to Make Strawberry Pineapple Pound Cake Step by Step

Step 1: Prepare the Pan and Oven

Preheat your oven to 325°F (165°C). Generously grease and flour a 10-inch Bundt pan, making sure to coat all the curves and corners to prevent sticking.

Step 2: Make the Strawberry Layer

In a small bowl, combine the sliced strawberries, granulated sugar, cornstarch, and lemon juice. Stir until the berries are evenly coated, then set aside while you prepare the cake batter.

Step 3: Prepare the Pineapple Layer

Mix the well-drained crushed pineapple with the brown sugar in a separate bowl. Stir until combined and set aside.

Step 4: Cream the Butter, Oil, and Sugar

In a large mixing bowl, beat the softened butter, vegetable oil, and sugar together until the mixture becomes light, fluffy, and pale in color.

Step 5: Add the Eggs and Flavorings

Add the eggs one at a time, beating well after each addition. Stir in the sour cream, vanilla extract, and almond extract if using.

Step 6: Add the Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing only until combined. Avoid overmixing for the best texture.

Step 7: Assemble the Layers

Spread half of the cake batter into the prepared Bundt pan. Spoon the strawberry mixture evenly over the batter, followed by the pineapple mixture. Carefully cover everything with the remaining batter and smooth the surface.

Step 8: Bake the Cake

Bake for 75 to 85 minutes, or until a toothpick inserted into the center comes out clean. Every oven varies slightly, so begin checking near the end of the baking time.

Step 9: Cool Completely

Allow the cake to cool in the pan for about 15 minutes before carefully inverting it onto a wire rack. Let it cool completely before glazing.

Step 10: Add the Strawberry Glaze

Whisk together the powdered sugar and strawberry puree. Add milk a teaspoon at a time until the glaze reaches your desired consistency. Drizzle generously over the cooled cake before serving.

Expert Tips

Use room-temperature butter and eggs for a smoother batter.
Drain the pineapple thoroughly to avoid excess moisture.
Do not overmix the batter once the flour is added.
Allow the cake to cool completely before glazing.
For even more strawberry flavor, add a few extra tablespoons of puree to the glaze.

How to Store and Reheat It

Store the cake in an airtight container at room temperature for up to 3 days. If your kitchen is particularly warm, refrigerate it for up to 5 days.

For longer storage, wrap individual slices tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

If you prefer warm cake, microwave individual slices for about 10 to 15 seconds.

What to Serve With

Fresh whipped cream
Vanilla ice cream
Fresh strawberries and pineapple chunks
Hot coffee or tea
A refreshing fruit salad

Frequently Asked Questions

Can I use frozen strawberries?

Yes. Thaw and drain them well before using to prevent excess moisture.

Can I make this cake ahead of time?

Absolutely. In fact, many people find the flavor even better the next day.

Do I have to use almond extract?

No. It is completely optional, but it adds a lovely bakery-style flavor.

Why is draining the pineapple important?

Excess liquid can make the cake overly dense or soggy. Draining helps maintain the perfect texture.

Can I freeze this cake?

Yes. Wrap it tightly and freeze for up to 3 months. Thaw before serving.