Strawberry Pineapple Pound Cake: A Moist, Tropical Twist on a Classic Dessert

Introduction

Strawberry Pineapple Pound Cake is a delightful fusion of classic comfort baking and bright tropical flavours. This cake brings together the sweetness of ripe strawberries and the juicy tang of pineapple, folded into a rich, buttery pound cake base. The result is a dessert that feels familiar yet refreshing, perfect for spring gatherings, summer celebrations, or simply enjoying with a cup of tea. I first tested this recipe when looking for a way to elevate a traditional pound cake, and the fruit combination added both moisture and natural sweetness without overpowering the cake’s structure. Each slice is tender, fragrant, and beautifully balanced, with bursts of fruit in every bite. Whether baked in a loaf pan or a bundt tin, this strawberry pineapple pound cake is a crowd-pleasing dessert that looks impressive while remaining easy to prepare.

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Why You’ll Love This Recipe

This cake is moist, flavourful, and easy to make with simple ingredients. The fruit keeps the crumb soft while adding natural sweetness and colour. It stores well, slices beautifully, and works equally well as a dessert or a sweet breakfast treat.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

All-Purpose Flour
All-purpose flour provides the structure needed for a classic pound cake while still allowing the fruit to shine without making the crumb dense.

Butter
Butter gives the cake its rich flavour and tender texture. Creaming it properly helps create a light yet sturdy crumb.

Granulated Sugar
Sugar sweetens the cake and contributes to its golden exterior and soft interior.

Eggs
Eggs bind the ingredients together and add richness, helping the cake rise evenly during baking.

Strawberries
Fresh strawberries add sweetness, moisture, and bursts of flavour throughout the cake. Chopping them finely helps distribute them evenly.

Pineapple
Crushed pineapple adds tropical flavour and keeps the cake exceptionally moist. Properly draining it prevents excess liquid.

Milk
Milk smooths the batter and helps create a tender crumb without making the cake heavy.

Vanilla Extract
Vanilla enhances the overall flavour and complements the fruit beautifully.

Baking Powder
Baking powder provides gentle lift, ensuring the cake bakes evenly.

Salt
Salt balances the sweetness and sharpens the flavours.

Directions

Preheat the oven to 170°C and grease a loaf or bundt pan thoroughly.
In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk, mixing just until combined.
Fold in the chopped strawberries and well-drained pineapple gently to avoid overmixing.
Pour the batter into the prepared pan and smooth the top. Bake for 60–70 minutes, or until a skewer inserted into the centre comes out clean. Allow the cake to cool before removing from the pan.

Equipment needed

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.

 3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results.

Servings and timing

This recipe yields about ten slices. Preparation time is approximately 20 minutes, with a baking time of 60–70 minutes and cooling time of 20 minutes.

Storage/reheating

Store the cake in an airtight container at room temperature for up to three days or refrigerate for up to five days. Bring to room temperature before serving for best texture.

Variations and Customizations

Strawberry Pineapple Pound Cake is easy to adapt to suit different tastes. For extra citrus brightness, a small amount of lemon or orange zest can be added to the batter. I have also tried glazing the cake with a light vanilla or cream cheese glaze, which added an elegant finish without overpowering the fruit.
If fresh fruit is unavailable, frozen strawberries can be used, provided they are thawed and well drained. Coconut flakes or chopped nuts such as pecans can be folded in for added texture. For a lighter flavour profile, you can reduce the sugar slightly and allow the fruit to take centre stage. These variations make the cake versatile while maintaining its moist, tender crumb.

Nutrition and Dietary Info

This cake provides carbohydrates for energy and natural fruit sugars alongside fats from butter and eggs. Portion control is recommended due to its richness. Reduced-sugar or dairy-free substitutions can be used if needed.

Expert Tips & Customizations

Proper Fruit Drainage
Drain pineapple thoroughly to prevent excess moisture in the batter.

Gentle Mixing
Fold the fruit in gently to maintain a light texture.

Even Baking
Use the centre rack and avoid opening the oven door early.

FAQs

Can I use canned pineapple?

Yes, crushed canned pineapple works well when properly drained.

Can this cake be frozen?

Yes, wrap tightly and freeze for up to two months.

Do I need to refrigerate it?

Only if storing longer than three days.

Can I add a glaze?

Yes, a light vanilla or cream cheese glaze pairs beautifully.

Why is my cake dense?

Overmixing or excess fruit moisture can cause density.

Can I make this in a bundt pan?

Yes, adjust baking time slightly and test for doneness.

Can I reduce the sugar?

Yes, slightly, without affecting structure.

Are fresh strawberries required?

Fresh are best, but frozen can be used if drained.

Can I add coconut?

Yes, shredded coconut complements the tropical flavours.

How do I know when it is done?

A skewer inserted into the centre should come out clean.

Conclusion

Strawberry Pineapple Pound Cake is a beautifully balanced dessert that combines rich, buttery texture with bright, fruity flavours. Its moist crumb, versatility, and elegant presentation make it suitable for both casual and special occasions. With simple ingredients and reliable results, this cake is a wonderful way to bring a touch of tropical sweetness to your baking.

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