Indulge in a slice of Strawberry Pineapple Pound Cake, where sweet strawberries meet zesty pineapple for a delightful treat. This scrumptious dessert is perfect for any occasion, bringing together the best of both fruits in a moist, buttery cake that will leave your taste buds dancing with joy.

Why You’ll Love This Recipe

Perfectly Balanced Flavors: The sweetness of strawberries complements the tanginess of pineapple, creating a harmonious blend that tantalizes the palate.
Moist and Tender Texture: This pound cake is incredibly moist thanks to the fruit, ensuring every bite is a delightful experience.
Simple to Make: With straightforward steps and easy-to-find ingredients, you’ll have this delicious Strawberry Pineapple Pound Cake ready in no time.
Versatile for Any Occasion: Whether it’s a summer picnic or a cozy family gathering, this cake is sure to impress your guests.
Customizable: Feel free to tweak the recipe to suit your preferences, making it a fun and personal baking adventure.

Ingredients You’ll Need

Gathering the right ingredients is key to creating a flawless Strawberry Pineapple Pound Cake. Each component plays a vital role in enhancing the flavor, texture, and overall appeal of this delightful dessert.

All-Purpose Flour: This forms the base of your cake, giving it structure without being too heavy.
Granulated Sugar: Essential for sweetness, it also helps create that lovely golden crust on the cake.
Butter: Using unsalted butter adds richness and a moist texture that makes every bite melt in your mouth.
Eggs: They provide moisture and help bind the ingredients together, giving your cake a lovely rise.
Fresh Strawberries: The star of the show, these will add a burst of flavor and vibrant color to your pound cake.
Canned Pineapple: This adds a tropical twist and moisture, making the cake irresistibly delicious.
Baking Powder: It’s crucial for helping your cake rise and achieve a light, airy texture.
Vanilla Extract: A touch of vanilla enhances the overall flavor, making it even more delightful.

Note: the full ingredients list, including measurements, is provided in the recipe card directly below.

Variations for Strawberry Pineapple Pound Cake

This recipe is wonderfully adaptable, allowing you to customize it based on your taste preferences, dietary needs, or what you have on hand. Here are some fun variations to consider.

Substitute Fruits: Swap strawberries and pineapple for other fruits like blueberries or peaches for a different flavor profile.
Add Nuts: Chopped walnuts or pecans can add a delightful crunch and depth of flavor to the cake.
Gluten-Free Option: Use a gluten-free flour blend to make this cake suitable for those with gluten sensitivities.
Extra Zest: Add lime or lemon zest for a citrusy kick that pairs beautifully with the fruits.
Frosting Variations: Top with cream cheese frosting or a light glaze to elevate the cake even more.

Delightful Strawberry Pineapple Pound Cake Recipe

How to Make Strawberry Pineapple Pound Cake

Step 1: Preheat the Oven

Set your oven to 350°F (175°C) to ensure it’s hot and ready for your delicious creation. Greasing a loaf pan will help your cake slide out effortlessly once baked.

Step 2: Prepare the Fruit

Wash and slice fresh strawberries, and if using canned pineapple, drain it well. This will prevent excess moisture in your cake.

Step 3: Cream the Butter and Sugar

In a mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This step is crucial for a tender cake.

Step 4: Add Eggs and Vanilla

Beat in the eggs, one at a time, followed by the vanilla extract, mixing well until fully incorporated and smooth.

Step 5: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour and baking powder. Gradually add this mixture to the wet ingredients, mixing until just combined.

Step 6: Fold in the Fruits

Gently fold in the prepared strawberries and pineapple, ensuring they are evenly distributed without overmixing.

Step 7: Bake the Cake

Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for about 60-70 minutes or until a toothpick inserted in the center comes out clean.

Step 8: Cool and Serve

Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack. Let it cool completely before slicing to enjoy.

Pro Tips for Making Strawberry Pineapple Pound Cake

Use Room Temperature Ingredients: Bringing eggs and butter to room temperature helps them blend more easily, resulting in a smoother batter.
Don’t Overmix: Mixing too much after adding the flour can lead to a dense cake, so mix just until combined.
Check for Doneness: Ovens can vary, so start checking your cake a few minutes before the suggested baking time.
Let It Rest: Allowing the cake to sit for a bit after baking helps improve the texture and flavor.
Store Properly: Keep your cake in an airtight container to maintain its moisture and flavor.

How to Serve Strawberry Pineapple Pound Cake

Garnishes

Consider garnishing your cake with a dusting of powdered sugar, fresh mint leaves, or a dollop of whipped cream to add an elegant touch.

Side Dishes

This pound cake pairs wonderfully with a scoop of vanilla ice cream or a side of fresh fruit salad for a balanced dessert experience.

Creative Ways to Present

For a beautiful presentation, slice the cake and layer it with whipped cream and sliced strawberries on a dessert plate, creating an attractive and inviting display.

Make Ahead and Storage

Storing Leftovers

Store any leftover Strawberry Pineapple Pound Cake in an airtight container at room temperature for up to three days, or refrigerate it for up to a week.

Freezing

This cake freezes well! Wrap it tightly in plastic wrap and then in aluminum foil before placing it in the freezer. It can last for up to three months.

Reheating

To enjoy your frozen cake, simply thaw it in the fridge overnight, then warm individual slices in the microwave for a few seconds before serving.

FAQs

Can I use frozen strawberries?

Yes, you can use frozen strawberries. Just make sure to thaw and drain them before adding to the batter to avoid excess moisture.

Is it possible to make this cake without eggs?

Absolutely! You can replace each egg with a quarter cup of unsweetened applesauce or a flaxseed meal mixture for a vegan option.

Can I use fresh pineapple instead of canned?

Definitely! Fresh pineapple works beautifully in this recipe, just make sure to chop it finely for even distribution.

How can I tell when the cake is done baking?

Insert a toothpick into the center of the cake; it should come out clean or with a few moist crumbs attached, indicating the cake is perfectly baked.

Can I make this in a bundt pan?

Yes, you can use a bundt pan for a fun shape! Just be sure to adjust the baking time, as it may require a few extra minutes.

Final Thoughts

This Strawberry Pineapple Pound Cake is a beloved recipe that combines the freshest flavors in a delightful way. I encourage you to try making it yourself—it’s a treat that will surely bring smiles and satisfaction to your family and friends. Happy baking!

Strawberry Pineapple Pound Cake

Author: Anna
Prep Time: 20 minutes
Cook Time: 70 minutes
Total Time: 90 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

Ingredients

Scale

Dry Ingredients

2 cups All-Purpose Flour
2 tsp Baking Powder
1 1/2 cups Granulated Sugar

Wet Ingredients

1 cup Unsalted Butter, softened
4 large Eggs
1 tsp Vanilla Extract

Fruits

1 cup Fresh Strawberries, sliced
1 cup Canned Pineapple, drained

Instructions

Preheat the Oven: Set your oven to 350°F (175°C) to ensure it’s hot and ready for your delicious creation. Greasing a loaf pan will help your cake slide out effortlessly once baked.
Prepare the Fruit: Wash and slice fresh strawberries, and if using canned pineapple, drain it well. This will prevent excess moisture in your cake.
Cream the Butter and Sugar: In a mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This step is crucial for a tender cake.
Add Eggs and Vanilla: Beat in the eggs, one at a time, followed by the vanilla extract, mixing well until fully incorporated and smooth.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and baking powder. Gradually add this mixture to the wet ingredients, mixing until just combined.
Fold in the Fruits: Gently fold in the prepared strawberries and pineapple, ensuring they are evenly distributed without overmixing.
Bake the Cake: Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for about 60-70 minutes or until a toothpick inserted in the center comes out clean.
Cool and Serve: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack. Let it cool completely before slicing to enjoy.

Notes

Use Room Temperature Ingredients: Bringing eggs and butter to room temperature helps them blend more easily, resulting in a smoother batter.
Don’t Overmix: Mixing too much after adding the flour can lead to a dense cake, so mix just until combined.
Check for Doneness: Ovens can vary, so start checking your cake a few minutes before the suggested baking time.
Let It Rest: Allowing the cake to sit for a bit after baking helps improve the texture and flavor.
Store Properly: Keep your cake in an airtight container to maintain its moisture and flavor.