Strawberry Pineapple Pound Cake

I was cleaning out my freezer last week and found a bag of strawberries I’d forgotten about, plus a can of crushed pineapple that had been sitting in my pantry forever. Instead of throwing them into a smoothie like usual, I decided to experiment with a pound cake recipe I’d been wanting to try.

Best decision I’ve made in months. This cake turned out so incredibly moist and flavorful that my teenage son asked me to make another one before the first one was even gone. Coming from a kid who usually lives on pizza and cereal, that’s saying something.

The tropical flavor combination works so much better than I expected, and now I’m kicking myself for not trying this sooner. It’s become my new go-to dessert when I want something that looks impressive but doesn’t require any fancy techniques.

Recipe Tips for Success

Make sure your crushed pineapple is well-drained. I actually press it between paper towels to get out as much juice as possible. Too much liquid will make your cake heavy and dense.

Don’t overmix once you add the fruit. Gentle folding is key to keeping those strawberry pieces intact and preventing the batter from getting tough.

Room temperature ingredients mix better and give you a smoother batter. Take your butter, eggs, and sour cream out about an hour before you start baking.

What You’ll Need

This recipe uses ingredients you can find at any grocery store, though the fresh fruit makes all the difference.

All-purpose flour and leavening agents give you that classic pound cake structure. Butter and sugar get creamed together for the tender crumb.

Sour cream keeps this cake moist for days. Fresh strawberries and well-drained crushed pineapple add the tropical flavor.

Ingredient FAQ

Can I use frozen strawberries instead?

I wouldn’t recommend it. Frozen strawberries release too much water when they thaw and can make your cake soggy and dense.

What if I can’t find crushed pineapple?

You can use pineapple tidbits and chop them up smaller. Just make sure to drain them really well and pat them dry with paper towels.

Can I use Greek yogurt instead of sour cream?

Plain Greek yogurt works fine as a substitute. Use the same amount and make sure it’s full-fat for best results.

Do I have to make the glaze?

The cake is delicious without it, but the glaze really takes it to the next level. It’s worth the extra few minutes to make it.

How to Make Strawberry Pineapple Pound Cake – Step by Step

1. Get everything ready

Preheat your oven to 350°F and grease your pan really well. I use butter and then dust it with flour to make sure nothing sticks.

2. Mix your dry ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this aside while you work on the wet ingredients.

3. Cream butter and sugar

In your large mixing bowl, beat the softened butter and sugar together until it’s light and fluffy. This takes about 3-4 minutes with an electric mixer.

4. Add eggs and vanilla

Beat in the eggs one at a time, making sure each one is fully mixed in before adding the next. Then stir in the vanilla extract.

5. Mix in the sour cream

Add the sour cream and beat until it’s completely incorporated. The mixture might look a little curdled, but that’s normal.

6. Combine wet and dry ingredients

Gradually add your flour mixture to the wet ingredients, mixing just until everything comes together. Don’t overmix or your cake will be tough.

7. Fold in the fruit

Gently fold in the drained pineapple and chopped strawberries. Be careful not to mash the strawberries or overmix the batter.

8. Bake the cake

Pour the batter into your prepared pan and smooth the top. Bake for 55-65 minutes, until a toothpick comes out clean.

9. Cool and glaze

Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack. Once it’s completely cool, whisk together the glaze ingredients and drizzle it over the top.

Variations to Try

This basic recipe is perfect for experimenting with different fruit combinations. Try blueberries and lemon, or peaches and raspberries for something different.

You could add a teaspoon of coconut extract to play up the tropical theme, or some lime zest to brighten up all those flavors.

For a richer version, substitute some of the milk in the glaze with heavy cream. It makes it more luxurious and helps it stick to the cake better.

Storage and Freezing

This cake keeps beautifully at room temperature for up to 3 days when wrapped tightly in plastic wrap. The fruit actually helps keep it moist longer than regular pound cake.

You can freeze individual slices wrapped in plastic wrap and foil for up to 3 months. Just thaw them at room temperature when you’re ready to eat them.

Can I Make Substitutions?

Can I use a different pan size?

This recipe works great in a bundt pan too. Just keep an eye on the baking time as it might be done a few minutes sooner.

What about making it gluten-free?

I haven’t tested this with gluten-free flour, but a good all-purpose blend should work. You might need to add a little extra liquid.

Can I reduce the sugar?

You could probably reduce it by about 1/4 cup, but remember that the fruit adds natural sweetness too. I’d try the recipe as written first.

What if I don’t have a stand mixer?

A hand mixer works fine, it just takes a little longer to get the butter and sugar properly creamed. Make sure everything is really soft before you start.

Exact Measurements

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• 1/2 cup crushed pineapple, well-drained
• 1 cup fresh strawberries, chopped
• 2 tablespoons milk
• 1 cup powdered sugar (for glaze)
• 1 tablespoon pineapple juice (for glaze)
• Fresh strawberry slices and pineapple tidbits for garnish

Frequently Asked Questions

How do I know when it’s done baking?

The toothpick test is your best friend here. It should come out clean or with just a few moist crumbs. The top should be golden brown and spring back when lightly touched.

Why did my cake sink in the middle?

Usually this happens from overmixing the batter or opening the oven door too early. Make sure not to mix too vigorously once you add the flour.

Can I double this recipe?

Sure, just make sure you have two pans ready. Don’t try to bake it all in one larger pan because it won’t cook evenly.

How far ahead can I make this?

You can bake the cake up to 2 days ahead and add the glaze the day you’re serving it. Store it wrapped at room temperature.

What’s the best way to drain the pineapple?

I dump it into a fine mesh strainer and press it with the back of a spoon. Then I spread it on paper towels and pat it dry.

How to Make It

Start by getting your oven preheated and your pan greased. Mix all your dry ingredients in one bowl and set them aside.

Cream your butter and sugar until fluffy, then add eggs one at a time. Mix in the sour cream and vanilla until smooth.

Gradually add your flour mixture, then gently fold in the well-drained fruit. Pour into your pan and bake until a toothpick comes out clean.

Let it cool completely before adding the glaze made from powdered sugar, pineapple juice, and milk.