There’s something about a pound cake that just feels like home—simple, buttery, and always welcome on the table. This strawberry pineapple version is the kind of cake I bake when I want something classic, but with a bright, sunny twist. The pineapple keeps the crumb moist and tender, and the strawberries add little pops of fruity sweetness that make every slice feel extra special.
I love making this for potlucks, family weekends, and summer get-togethers—because it tastes like a celebration without being fussy. And once you drizzle that pineapple glaze over the top? It’s hard to stop at one slice.
Flavor & Texture Highlights
Expect a rich, buttery pound cake with a soft, dense-yet-tender crumb. The pineapple brings gentle tropical sweetness and extra moisture, while the strawberries add bright, fruity bursts throughout. Finished with a tangy-sweet pineapple glaze, every bite is sweet, fresh, and totally crowd-pleasing.
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Why You’ll Love This Strawberry Pineapple Pound Cake
- Moist and buttery every time: Pineapple and sour cream keep the texture soft and rich.
- Perfect flavor combo: Tropical pineapple + sweet strawberries tastes fresh and classic.
- Great for gatherings: Slices beautifully for parties, potlucks, and holidays.
- Glaze makes it “bakery-style”: That pineapple drizzle seals the deal.
- Freezer-friendly: Bake now, serve later (glaze after thawing).
What You’ll Need To Make This Recipe
Note: The full ingredients list with exact measurements is in the recipe card at the bottom.
- Butter
- Granulated sugar
- Eggs
- All-purpose flour
- Baking powder
- Salt
- Crushed pineapple
- Fresh strawberries
- Vanilla extract
- Sour cream
- Powdered sugar (for glaze)
- Pineapple juice (for glaze)
How to Make This Recipe
Note: Please see the recipe card at the bottom for the complete written instructions.
You’ll start by creaming the butter and sugar until light and fluffy—this is what gives pound cake that beautiful, tender structure. Then you’ll add the eggs one by one, followed by alternating the dry ingredients with the sour cream so the batter stays smooth and rich. Finally, you’ll gently fold in the crushed pineapple and diced strawberries, bake until golden and set, and finish with a simple pineapple glaze once the cake is fully cooled.
Storing and Freezing Tips
- Room temperature: Store covered for up to 2 days.
- Refrigerator: Keep in an airtight container for up to 5 days. Let slices sit at room temp for 15–20 minutes before serving for best texture.
- Freezer: Wrap the unglazed cake tightly (plastic wrap + foil) and freeze up to 3 months. Thaw overnight in the fridge, then glaze before serving.
Frequently Asked Questions
Can I use fresh pineapple instead of canned?
Yes. Finely chop fresh pineapple and lightly pat it dry. Canned crushed pineapple is the easiest and most consistent, but fresh works when chopped small.
Do I need to drain the pineapple?
Drain it slightly so it’s not watery, but don’t squeeze it dry. A little juice helps keep the cake moist.
Why did my pound cake crack on top?
That’s normal for pound cakes. The batter is dense, and as it rises, the top often cracks—still bakes up perfectly.
Can I use frozen strawberries?
You can, but thaw them first and pat them dry well. Frozen berries release extra liquid and can soften the crumb if they’re too wet.
How do I keep the strawberries from sinking?
Dice them small and gently toss them with a teaspoon of flour from the measured flour before folding into the batter. It helps them stay suspended.
Conclusion
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