Pineapple Strawberry Pound Cake

This Pineapple Strawberry Pound Cake is a moist, fruity twist on the classic pound cake. Packed with juicy pineapple and fresh strawberries, it bursts with tropical sweetness and vibrant flavor. Topped with a simple glaze, this cake is perfect for spring and summer gatherings or as an everyday treat.

Servings & Time

• Serves: 10–12
• Prep Time: 20 minutes
• Cook Time: 60–70 minutes

Ingredients

For the Cake:

• 1 cup unsalted butter, softened
• 1 ¾ cups granulated sugar
• 4 large eggs
• 1 teaspoon pure vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup crushed pineapple, drained (reserve juice for glaze)
• 1 cup diced fresh strawberries (plus extra for garnish)
• ½ cup buttermilk

For the Glaze:

• 1 cup powdered sugar
• 2–3 tablespoons reserved pineapple juice (or milk, if needed)
• Optional: Fresh strawberry slices for garnish

Instructions

Step 1: Preheat and Prepare

1. Preheat your oven to 325°F (165°C).
2. Grease and flour a 10-inch Bundt pan or a 9×5-inch loaf pan.
3. Drain the crushed pineapple, reserving the juice for the glaze. Pat the pineapple dry with a paper towel to remove excess moisture.

Step 2: Make the Cake Batter

1. In a large mixing bowl, cream the softened butter and sugar together until light and fluffy (about 2–3 minutes).
2. Beat in the eggs one at a time, followed by the vanilla extract.
3. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients, mixing until just combined.
5. Gently fold in the drained crushed pineapple and diced strawberries. Be careful not to overmix.

Step 3: Bake the Cake

1. Pour the batter into the prepared pan and smooth the top with a spatula.
2. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
3. Let the cake cool in the pan for 10 minutes, then carefully transfer it to a wire rack to cool completely.

Step 4: Make the Glaze

1. In a small bowl, whisk together the powdered sugar and 2 tablespoons of reserved pineapple juice until smooth.
2. Add more juice, 1 teaspoon at a time, until you reach your desired consistency.
3. Drizzle the glaze evenly over the cooled cake.

Step 5: Garnish and Serve

1. Slice the cake and garnish with fresh strawberry slices or additional diced fruit for a pop of color.
2. Serve as a dessert or snack with a dollop of whipped cream or a scoop of vanilla ice cream, if desired.

Tips for Success

• Use fresh ingredients – Fresh pineapple and strawberries provide the best flavor and texture. Avoid frozen fruit, as it can release too much moisture.
• Add-ins – Stir in shredded coconut or chopped nuts for extra texture and flavor.
• Make it ahead – The cake can be made up to 2 days in advance. Store it tightly wrapped at room temperature or in the refrigerator.
• Freeze option – Wrap individual slices in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.

Nutritional Information (per slice, serves 12)

• Calories: ~350
• Protein: ~5g
• Carbohydrates: ~55g
• Fat: ~14g

Enjoy this Pineapple Strawberry Pound Cake as a sweet, fruity treat that’s perfect for any occasion. Its moist crumb and tropical flavors make it a delightful addition to your dessert table!