Pineapple Strawberry Pound Cake 2025

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Ever wish you could bottle up summer and serve it on a plate? Say hello to Pineapple Strawberry Pound Cake a sun-kissed treat bursting with sweet strawberries and the tropical zing of pineapple. Whether you’re hosting brunch, planning a picnic, or just trying to impress your family on a random Wednesday (because why not?), this cake is the sweet little victory you didn’t know your week needed.

This recipe feels like something Grandma Mary would’ve made after a long day in the garden fresh, simple, and absolutely full of love. It’s a dessert that gives you that cozy “home” feeling while still giving tropical vacation vibes. And bonus? It comes together easily without any fuss, using pantry staples and a handful of fresh ingredients.

Why You’ll Love This Pineapple Strawberry Pound Cake

Besides the fact that it smells like heaven and tastes like a vacation?

It’s wildly flavorful – the crushed pineapple and chopped strawberries melt right into the batter, giving every bite a juicy pop.
Great for all seasons – strawberries in summer, pineapple any time of year.
Simple to make, easy to love – no complicated steps, no fancy tools just a round cake pan, a bowl, and a craving for something sweet.

How to Make This Pineapple Strawberry Pound Cake

This moist, fruity cake starts with a rich buttery base just like any good Southern-style pound cake should. But the magic? That happens when the fresh strawberries and pineapple are folded in. Here’s how to make it happen:

Cream the butter and sugar: In a large mixing bowl, beat together softened butter and sugar until it’s light, fluffy, and honestly smells like the start of something wonderful.
Add the eggs: Crack in your eggs one at a time, mixing well between each. It’ll look glossy and rich at this stage that’s exactly what you want.
Mix the dry ingredients: In a separate bowl, whisk together your flour, baking powder, and salt. If you’re going gluten-free, just swap in a gluten-free flour blend here it works beautifully.
Combine the wet ingredients: In a small bowl, stir together sour cream, pineapple juice, and vanilla. That little hit of pineapple juice gives the batter a subtle, sunny brightness.
Bring it all together: Alternately add the dry ingredients and sour cream mixture into your creamed butter mixture, starting and ending with the dry ingredients. Mix just until combined no overbeating here.
Fold in the fruit: Gently fold in the diced fresh strawberries and diced pineapple. You want pockets of fruit in every bite, not a purée, so be kind with your spatula.
Pour and bake: Spoon the batter into a well-greased round cake pan (or a bundt pan if you’re feeling fancy). Bake at 350°F for 50–60 minutes or until a toothpick comes out clean and the top is golden and proud.
Cool and glaze (optional): Let the cake cool in the pan for 10 minutes, then turn it out to finish cooling on a rack. A drizzle of powdered sugar glaze never hurt anybody especially if you whip it up with a little extra pineapple juice.

Nutrition Facts (per slice)

Serving Size: 1 slice (1/12 of the cake)
Calories: ~360
Total Fat: 17g

Saturated Fat: 10g
Trans Fat: 0g
Cholesterol: 95mg
Sodium: 180mg
Total Carbohydrates: 49g
Dietary Fiber: 1g
Total Sugars: 29g
- Added Sugars: 22g
  Protein: 5g

Vitamin C: 20% DV (thanks to those sweet strawberries and pineapple!)
Calcium: 4% DV
Iron: 8% DV
Potassium: 120mg

Tips for Perfect Pound Cake Every Time

Room temperature ingredients make a huge difference especially your butter, eggs, and sour cream.
Want more pineapple flavor? Toss in an extra tablespoon of crushed pineapple (drained) to up the tropical factor.
Don’t rush the baking. If the top is browning too quickly, just tent it with foil and keep going. Pound cake takes its time, and it’s worth the wait.

How to Serve, Store & Prep Ahead

This Pineapple Strawberry Pound Cake is the kind of dessert that plays well with others. Top it with whipped cream or serve it with a scoop of vanilla ice cream and a few extra fresh strawberries on the side. Hosting brunch? Pair it with mimosas and watch it disappear.

To store: Wrap leftovers tightly in plastic wrap or keep them in an airtight container. It stays fresh at room temp for up to 3 days, or in the fridge for 5.

To freeze: Yes, you can! Just slice, wrap in foil or freezer wrap, and stash it in a zip-top bag. Thaw overnight in the fridge and warm slightly before serving.

To prep ahead: Bake the cake the night before your gathering it actually tastes better the next day once the flavors meld. And trust me, the fruity aroma will make your whole kitchen smell like a spa day.

A Little Slice of Our Story

This cake reminds me of one summer when my daughter Mia decided to “help” me in the kitchen by tossing strawberries into literally everything. One day she dropped them into my classic pound cake batter along with a few rogue pieces of pineapple from her snack plate and, well, let’s just say the kitchen gods smiled. Now it’s a family favorite that always brings us back to giggles, sticky fingers, and barefoot baking afternoons.

FAQ: Let’s Tackle Your Questions

Can I use canned pineapple instead of fresh?

Absolutely! Just make sure it’s crushed pineapple or finely chopped, and drain the juice (unless you want it in the batter).

What’s the best substitute for sour cream?

Greek yogurt (full-fat) works like a charm. It keeps the cake moist and still gives you that slight tang.

Can I make this with frozen strawberries?

Yes but thaw and drain them first so they don’t water down your batter. Chopped strawberries are best when they’re not too juicy.

How do I make this gluten-free?

Use a good gluten-free flour blend (like Bob’s Red Mill or King Arthur) and make sure it includes xanthan gum or add ½ tsp if not.

Can I bake this in a bundt pan instead?

You sure can! Just grease it well and keep an eye on the bake time it might need a few extra minutes.

Can I add nuts or coconut?

Go for it! Chopped pecans or shredded coconut would be dreamy here. Toast them first for a little extra flavor punch.

Is this cake overly sweet?

Not at all. The fruit adds natural sweetness, and the sour cream balances it out. But if you’re craving extra indulgence, a glaze or powdered sugar dusting seals the deal.

Conclusion

Craving something fruity, cozy, and totally irresistible? You have to try this Pineapple Strawberry Pound Cake. It’s bursting with juicy strawberries, the tropical zing of crushed pineapple, and all the comforting vibes of a classic homemade dessert. Whether you’re baking for a potluck, a birthday bash, or just want a sweet slice with your afternoon tea, this one’s a winner.

And while you’re in the kitchen, don’t miss out on Paula Deen’s 5 Minute Fudge Recipe a rich, chocolatey treat that pairs perfectly with your pound cake indulgence.

So go ahead, grab that round cake pan, preheat the oven, and let the baking magic begin!

The ingredients and exact quantities are listed below in the recipe card so scroll on down and let the baking begin!