Strawberry Pineapple Pound Cake (Printable)

Moist pound cake loaded with fresh strawberries and pineapple, ideal for spring and summer.

# Ingredient List:

→ Fruits

01 - 1 cup fresh strawberries, hulled and diced
02 - 1 cup pineapple, diced (fresh or well-drained canned)

→ Cake Batter

03 - 2 1/2 cups all-purpose flour
04 - 2 teaspoons baking powder
05 - 1/2 teaspoon salt
06 - 1 cup unsalted butter, softened
07 - 2 cups granulated sugar
08 - 4 large eggs, room temperature
09 - 1/4 cup whole milk, room temperature
10 - 1/2 cup sour cream
11 - 2 teaspoons pure vanilla extract

→ Optional Glaze

12 - 1 cup powdered sugar
13 - 2–3 tablespoons pineapple juice (reserved from drained pineapple or fresh)

# How to Make:

01 - Preheat your oven to 350°F. Grease and flour a 9x5-inch loaf pan or a 10-cup bundt pan.
02 - In a medium bowl, toss the diced strawberries and pineapple with 2 tablespoons of the flour to coat. Set aside.
03 - In another bowl, whisk together remaining flour, baking powder, and salt.
04 - In a large bowl, cream the butter and sugar with an electric mixer on medium speed until light and fluffy, about 3–4 minutes.
05 - Add eggs one at a time, beating well after each addition.
06 - Mix in vanilla extract and sour cream.
07 - Gradually add the flour mixture to the wet ingredients, alternating with the milk. Begin and end with the flour mixture. Mix until just combined; do not overmix.
08 - Gently fold in the floured strawberries and pineapple.
09 - Pour the batter into the prepared pan and smooth the top.
10 - Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent with foil after 40 minutes.
11 - Cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
12 - For the glaze (optional): Whisk powdered sugar with pineapple juice until smooth and drizzle over the cooled cake.

# Helpful Tips:

01 -
  • The combination of strawberries and pineapple makes every bite feel like sunshine
  • This cake stays incredibly moist for days, thanks to the sour cream and fruit
  • It is easier than it looks, and the glaze covers any imperfections beautifully
02 -
  • Overmixing the batter makes the cake tough, so stop as soon as the flour disappears
  • The cake is done when the top springs back when lightly pressed and a toothpick comes out clean
  • Cooling the cake completely before glazing prevents the icing from melting into a sticky mess
03 -
  • Use a light-colored metal pan rather than glass, which prevents the edges from over-browning
  • Let your butter soften naturally at room temperature instead of microwaving it, which creates hot spots

Go Back