Introduction
If you’re looking for a dessert that combines the rich buttery depth of a classic pound cake with the vibrant, tropical zing of pineapple and the sweet brightness of strawberries, your search ends here This Strawberry Pineapple Pound Cake is a show-stopping treat that delights all the senses Our goal in presenting this recipe is simple: to provide you with a clear, comprehensive guide that yields a tender, moist, aromatic cake, suitable for celebrations, brunches, or a delightful afternoon indulgence
To maximize visibility and revenue through Google AdSense, this article naturally incorporates high‑CPC phrases such as strawberry cake, pound cake, pineapple cake, and cakes with fruit recipes
Why You’ll Love This Cake
This pound cake has a buttery, dense crumb that’s classic and comforting The addition of crushed pineapple and fresh strawberries brings juiciness and fragrance that elevate it beyond ordinary pound cake The tropical elements also lighten the texture and give each bite a refreshing twist Whether served solo, with a dusting of powdered sugar, a tangy glaze, or a dollop of whipped cream, this dessert is both elegant and crowd-pleasing By incorporating cakes with fruit recipes, you engage readers seeking recipes that merge classic baking with fresh fruit flair
Ingredients
Here’s what you’ll need for a standard loaf or bundt pan yield (about 10–12 slices)—these quantities are adapted based on several trusted sources
For the Cake Batter:
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs, preferably room temperature
3 cups all‑purpose flour, sifted if possible
1½ teaspoons baking powder (or 2 teaspoons if using a recipe like Yummy Recipes)
½ teaspoon salt
1 cup sour cream or Greek yogurt (adds moisture and tender texture)
1 cup crushed pineapple, well drained (you can reserve juice for optional glaze)
1 cup fresh strawberries, diced (lightly coated in flour to prevent sinking)
1 teaspoon vanilla extract (optional: ½ teaspoon pineapple extract for extra flavor)
For the Glaze (Optional but recommended):
1 cup powdered sugar
2–3 tablespoons pineapple juice (or milk if needed to thin)
(Optional) ½ teaspoon vanilla extract or a tablespoon of strawberry puree for flavor boost
Equipment
Loaf pan or bundt pan, greased and floured
Large mixing bowls
Electric mixer (or you can opt for hand‑mixing with a spatula/wooden spoon for a more rustic texture)
Spatula or whisk
Wire rack for cooling
Step-by-Step Instructions
Follow this process to achieve the best result:
Preparation:
Preheat oven to 325 °F (165 °C) if following sources like Yummy Recipes or Daily Easy Meals
Grease and lightly flour your pan to ensure easy release
Cake Batter:
Cream the softened butter and sugar together until light and fluffy—this step can take several minutes by hand or be easier with a mixer
Add eggs one at a time, mixing well after each addition to maintain structure
Beat in vanilla (and optional pineapple extract) for aroma
In a separate bowl, whisk together flour, baking powder, and salt; gradually add to the butter mixture, alternating with sour cream, starting and ending with dry ingredients
Gently fold in crushed pineapple (drained) and lightly floured strawberries
Assembly and Baking:
Pour batter into prepared pan and smooth the top
Bake for 60–75 minutes; check doneness with a toothpick—when it comes out clean or with a few moist crumbs, it’s done
If top browns too quickly, tent loosely with foil
Cooling:
Let the cake rest in the pan for about 10–15 minutes
Invert onto a wire rack and cool completely before glazing to avoid melting the glaze
Glazing (Optional):
Whisk powdered sugar with pineapple juice (and optional vanilla or strawberry puree) until smooth
Drizzle over cooled cake and garnish with strawberry slices if desired
Tips for Success
Use room temperature ingredients (butter, eggs, sour cream) for smoother batter and even baking
Drain pineapple thoroughly to avoid excess moisture
Coat strawberries lightly in flour to prevent sinking
Avoid overmixing to keep the cake light and tender
Let cake cool fully before glazing for a neat finish
Adjust bake time if using loaf vs bundt pans or if you add fruit substitutions
Variations & Creative Twists
For tropical flair: fold in shredded coconut or add lemon zest for citrus brightness
Gluten‑free: use a gluten-free flour blend with xanthan gum
Vegan adaptation: swap butter with coconut oil, eggs with flax eggs, and sugar with suitable alternatives
Low-carb version: use almond flour and monk fruit sweetener
Add swirl upgrades: mango puree or lime curd for layered look
Drizzle with chocolate or add whipped cream for indulgence
Storage
Room temperature: store in an airtight container for up to 2 days
Refrigerator: up to 5 days; warm before serving if desired
Freeze: wrap slices or entire loaf tightly and freeze for up to two months; thaw overnight
Nutrition (approximate per slice)
Calories: 350–390 kcal depending on recipe base
Fat: ~18 g, saturated about 10 g
Carbs: ~42–48 g, sugars ~28–30 g
Sodium: ~160–220 mg
Protein: ~5 g
Serving Suggestions
Serve warm with a side of whipped cream, fresh fruit, or a light scoop of vanilla ice cream Great for brunch, afternoon tea, BBQs, or summer gatherings Its visual appeal—the speckled fruit and golden crust—makes it a perfect centerpiece
FAQ Highlights
Can I use frozen strawberries? Yes; thaw and drain before adding
What if I don’t have a bundt pan? Use a loaf pan, muffin tin, or even a Dutch oven for mini portions
How to prevent dryness? Don’t overbake; use sour cream or yogurt to preserve moisture
Conclusion
This Strawberry Pineapple Pound Cake is more than just another dessert—it’s a perfect fusion of classic comfort and vibrant fruit freshness Whether you’re blogging (leveraging high‑CPC strawberry cake, pound cake, pineapple cake, cakes with fruit recipes) or just baking for joy, this recipe delivers both taste and appeal Enjoy a slice of tropical sunshine, anytime