If you’re craving a dessert that’s bursting with summery flavor and looks like a showstopper on any table, this Strawberry Pineapple Pound Cake is about to become your go-to treat. Imagine tender, golden cake swirled with ribbons of sweet strawberry and juicy pineapple, all crowned with a glossy, pink strawberry glaze. Every bite brings you a dreamy blend of tart and sweet, soft crumb, and nostalgic bakery aroma. Whether you’re making this for a celebration, potluck, or a weekend splurge, get ready for everyone to ask for the recipe after just one taste!

Strawberry Pineapple Pound Cake Recipe - Recipe Image

Ingredients You’ll Need

This recipe is delightfully straightforward, letting each ingredient shine and contribute something special. From the richness of butter and sour cream to the fruit-forward layers and bright glaze, every component works together to create a truly memorable Strawberry Pineapple Pound Cake.

All-purpose flour: Provides the cake’s structure while keeping it tender—don’t pack it down when measuring.
Granulated sugar: Sweetens the cake and balances the tart fruit layers perfectly.
Unsalted butter, softened: Ensures richness and a velvety crumb; make sure it’s fully softened for the best texture.
Vegetable oil: Keeps the crumb extra moist and luscious for days.
Large eggs, at room temperature: Bind everything together and add a lovely golden color.
Sour cream: Adds tang and extra moisture, giving your pound cake that signature dense-yet-tender bite.
Vanilla extract: Rounds out all the flavors; use pure extract for the best results.
Almond extract (optional): Adds a subtle nutty note for an extra depth of flavor.
Baking powder: Provides just the right amount of lift.
Salt: Sharpens all the sweet flavors; don’t skip it.
Fresh strawberries, sliced: Bring juicy sweetness and a vibrant swirl.
Cornstarch: Helps thicken the strawberry layer so it stays distinct.
Lemon juice: Balances and brightens the strawberries for a fresh, lively note.
Canned crushed pineapple, well-drained: Adds a tropical punch and pretty golden pockets within the cake.
Brown sugar: Caramelizes slightly with the pineapple, deepening the fruit flavor.
Powdered sugar: Essential for the velvety strawberry glaze.
Strawberry puree (fresh or from jam): Colors the glaze a gorgeous pink and boosts berry flavor.
Milk: Adjusts the glaze consistency and gives it a lovely sheen.

How to Make Strawberry Pineapple Pound Cake

Step 1: Prepare the Fruit Layers

Start by creating the two fruit fillings that make the Strawberry Pineapple Pound Cake so special. For the strawberries, simmer them with sugar, cornstarch, and a splash of lemon juice until they’re syrupy-thick and jammy. The key is to let it completely cool, so it won’t sink or bleed into the cake. For the pineapple, make sure it’s drained super well to prevent any sogginess, then stir it with brown sugar for extra caramel notes. Set these aside—they’ll soon become your swirled masterpiece!

Step 2: Preheat and Prepare the Pan

Preheat your oven to 325°F (163°C), so it’s nice and hot when you’re ready to bake. Generously grease and flour a 10-inch bundt pan, or use a baking spray with flour for easy unmolding. Proper prepping here is absolutely crucial—trust me, you want every gorgeous shape of this pound cake to slide right out, leaving nothing behind.

Step 3: Make the Pound Cake Batter

Next, cream together the softened butter, oil, and sugar until it’s light and fluffy—think nearly cloud-like in texture. Add the eggs one by one, letting each fully integrate before adding the next. Sour cream and vanilla (and almond, if using) go in next, bringing richness and depth. Whisk together your dry ingredients, then gently mix them into the wet just until everything’s combined. Over-mixing can make the cake tough, so go easy!

Step 4: Layer the Cake

Spoon about a third of the batter into your prepared bundt pan, then dollop half the strawberry mixture and half the pineapple mixture over it. Repeat the layers, finishing with the last of the batter on top. Smooth gently, then tap the pan on the counter to get rid of any hidden air pockets—this will give the Strawberry Pineapple Pound Cake that perfect, even crumb when you slice it.

Step 5: Bake and Cool

Slide your assembled cake into the oven and let it bake for 75 to 85 minutes, until a toothpick emerges clean from the center (a few moist crumbs are okay). Cool the cake in the pan for about 15 to 20 minutes, then invert it onto a wire rack. Let it cool completely for the most impressive slices and a firm texture that stands up to the glaze.

Step 6: Make the Strawberry Glaze

Whisk together powdered sugar and strawberry puree until you have a perfectly smooth, pourable glaze; thin it with a little milk if needed. Once the cake is completely cool, drizzle the glazed pink goodness over the top. Top with extra fresh strawberries for an extra boost of color and a tantalizing hint at what’s inside!

How to Serve Strawberry Pineapple Pound Cake

Garnishes

Dress up your Strawberry Pineapple Pound Cake with a tumble of fresh sliced strawberries or even a handful of diced pineapple on top. A dusting of powdered sugar just before serving adds a light touch of elegance, while a sprig of mint can give a pop of green and an aromatic finish.

Side Dishes

Pair each slice with a scoop of vanilla ice cream, a dollop of whipped cream, or a few spoonfuls of Greek yogurt for an indulgent touch. A handful of fresh berries or pineapple pieces on the side can also amplify those bright, fruity flavors.

Creative Ways to Present

For parties, try slicing the cake and serving each portion on individual dessert plates with a swirl of extra strawberry glaze. You can also cut the pound cake into cubes and use it in a trifle layered with whipped cream and more fruit. Or, for a cute brunch presentation, slice thinly and plate with a mound of citrus salad for a colorful spring spread.

Make Ahead and Storage

Storing Leftovers

Store any leftover Strawberry Pineapple Pound Cake tightly covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days. If chilled, let slices come to room temperature before serving for the best flavor and texture.

Freezing

This cake freezes beautifully! Wrap individual slices (or the whole, unglazed cake) tightly in plastic wrap, then foil. Freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature before glazing and serving.

Reheating

Gently reheat leftover slices in the microwave for about 10-15 seconds, just enough to take the chill off and restore that fresh-baked softness. If you prefer, you can also warm slices in a low oven (300°F/150°C) for a few minutes. Be sure to add glaze after reheating if possible, for the prettiest finish!

FAQs

Can I use frozen strawberries instead of fresh?

Yes, you can use frozen strawberries for the fruit layer and glaze. Just thaw and drain them well before cooking to avoid excess liquid in your Strawberry Pineapple Pound Cake.

What if I don’t have a bundt pan?

No bundt pan? No problem! Divide the batter and fruit layers between two loaf pans, and bake for slightly less time (check at the hour mark). You’ll still get those gorgeous fruity swirls and pound cake texture.

Can I make the fruit layers ahead of time?

Absolutely! Save yourself some time by making the strawberry and pineapple fillings up to two days in advance. Just cover and refrigerate until you’re ready to assemble the cake.

How do I know when the pound cake is fully baked?

Test the cake with a long toothpick or skewer in the thickest part—if it comes out clean or with just a few moist crumbs (but no raw batter), your Strawberry Pineapple Pound Cake is perfectly baked. Make sure not to overbake, which can dry out the crumb.

Can I make this cake gluten-free?

Yes, you can swap in a good 1-to-1 gluten-free all-purpose flour blend. Check the texture as you go, though, since gluten-free flours can sometimes absorb liquid differently.

Final Thoughts

This Strawberry Pineapple Pound Cake brings together everything delightful about homemade baking—bright fruit, buttery richness, and a truly memorable presentation. Give it a try the next time you want to wow your friends or treat yourself to something special. I promise it’ll earn a spot among your top favorite desserts!