Strawberry Pineapple Pound Cake Recipe

Ingredients

For the Cake

1 cup (2 sticks) unsalted butter, softened

2 cups granulated sugar

4 large eggs

1 tsp vanilla extract

1 tsp almond extract (optional, for extra depth)

3 cups all-purpose flour

1 tsp baking powder

½ tsp salt

1 cup sour cream

1 cup crushed pineapple, drained

1 ½ cups fresh strawberries, sliced

For the Glaze

1 cup powdered sugar

2–3 tbsp pineapple juice (or milk)

½ tsp vanilla extract

Directions

Preheat the Oven – Set your oven to 350°F (175°C). Grease and flour a Bundt or tube pan.

Cream Butter & Sugar – In a large mixing bowl, beat butter and sugar until light and fluffy (about 3–4 minutes).

Add Eggs & Flavoring – Beat in eggs one at a time, followed by vanilla and almond extracts.

Mix Dry Ingredients – In a separate bowl, whisk together flour, baking powder, and salt.

Combine Wet & Dry – Alternate adding flour mixture and sour cream to the batter, starting and ending with flour. Mix until just combined.

Add Fruits – Gently fold in pineapple and strawberries. Avoid overmixing to keep the fruit pieces intact.

Bake – Pour batter into the prepared pan and bake for 60–70 minutes or until a toothpick comes out clean.

Cool & Glaze – Let the cake cool for 15 minutes before inverting it onto a plate. Mix glaze ingredients and drizzle over the cooled cake.

Tips & Variations

Extra Moist: Replace half of the sour cream with Greek yogurt for a tangy twist.

Berry Mix: Add blueberries along with strawberries for more fruity bursts.

Coconut Touch: Sprinkle shredded coconut on top before serving for a tropical vibe.

Gluten-Free: Swap the flour with a 1:1 gluten-free baking mix.

If you love moist cakes, don’t miss this Lemon Cream Cake Recipe — it’s fluffy, tangy, and a coffee-time favorite.

Storage

Room Temperature: Store in an airtight container for up to 3 days.

Refrigerator: Keeps fresh for up to 6 days.

Freezer: Wrap slices individually and freeze for up to 3 months.

Time & Yield

Prep Time: 20 minutes

Cook Time: 65 minutes

Total Time: 1 hour 25 minutes

Servings: 12 slices

Course: Dessert

Cuisine: American

Calories: ~410 kcal per slice

Tools Used

Bundt or tube cake pan

Electric mixer

Mixing bowls

Whisk and spatula

Final Thoughts

This Strawberry Pineapple Pound Cake is the kind of dessert that makes people ask for seconds (and the recipe). The combination of sweet strawberries, tangy pineapple, and buttery cake creates a perfect balance of flavors and textures. It’s beautiful enough for special occasions yet simple enough to bake on a weekend afternoon.

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