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Here’s a summery and super moist Strawberry Pineapple Pound Cake that’s packed with fruity flavor and topped with a sweet glaze. 🍓🍍 This is the kind of cake that turns heads at potlucks, brunches, or as a bright holiday dessert.
🍓🍍 Strawberry Pineapple Pound Cake
🕒 Prep Time: 20 minutes
⏱️ Bake Time: 60–70 minutes
🍽️ Serves: 12–16
📝 Ingredients
For the Cake
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1 cup unsalted butter, softened
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2 cups granulated sugar
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4 large eggs
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1 tsp vanilla extract
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3 cups all-purpose flour
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½ tsp baking powder
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½ tsp salt
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1 cup crushed pineapple, drained
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1 cup chopped fresh or frozen strawberries (lightly coated in 1 tbsp flour)
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½ cup sour cream or plain Greek yogurt
For the Glaze (Optional but delicious)
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1 cup powdered sugar
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2–3 tbsp pineapple juice or milk
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Optional: chopped strawberries or pineapple for garnish
👩🍳 Instructions
🔹 1. Preheat & Prep
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Preheat oven to 325°F (165°C)
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Grease and flour a bundt pan or loaf pan
🔹 2. Cream the Butter & Sugar
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In a large bowl, beat butter and sugar until light and fluffy (about 3–4 minutes)
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Add eggs one at a time, mixing well after each
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Stir in vanilla
🔹 3. Mix Dry & Wet
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In a separate bowl, whisk flour, baking powder, and salt
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Add dry ingredients to the butter mixture, alternating with the sour cream
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Fold in pineapple and floured strawberries gently
🔹 4. Bake
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Pour into prepared pan
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Bake for 60–70 minutes, or until a toothpick inserted comes out clean
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Let cool in the pan for 15 minutes, then turn out onto a rack to cool completely
🔹 5. Glaze
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Whisk powdered sugar and pineapple juice until smooth
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Drizzle over the cooled cake
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Garnish with fresh fruit if desired
🍴 Tips
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Coating strawberries in flour helps prevent them from sinking
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Use canned crushed pineapple in juice (drain well)
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Want a brighter pink color? Add a drop of natural red food coloring to the batter
Would you like a version with a cream cheese swirl, or want to turn this into cupcakes or a layer cake?