This strawberry pineapple pound cake is a moist, buttery dessert bursting with tropical sweetness. Juicy strawberries and crushed pineapple are folded into a rich, tender crumb, making this cake perfect for gatherings, celebrations, or a simple treat with tea or coffee.
Why You’ll Love This Recipe
This cake delivers a perfect balance of richness and fruit freshness. The combination of butter and oil keeps it soft for days, while the strawberries and pineapple add natural sweetness and moisture. It’s easy to prepare, bakes beautifully, and tastes just as good on day three as it does fresh from the oven.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the pound cake batter
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 cup unsalted butter, softened
½ cup vegetable oil
2½ cups granulated sugar
5 large eggs, at room temperature
2 teaspoons vanilla extract
½ cup whole milk
For the fruit
1 cup crushed pineapple, well drained
1 cup fresh strawberries, hulled and finely chopped
Optional pan preparation
1 tablespoon butter for greasing the pan
1 tablespoon flour for dusting the pan
Directions
Preheat the oven to 325°F (165°C). Grease and flour a 10-inch bundt pan or tube pan and set aside.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, about 3–4 minutes.
Add the vegetable oil and mix until fully incorporated.
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Add the dry ingredients to the batter in three additions, alternating with the milk, beginning and ending with the flour mixture. Mix just until combined.
Gently fold in the crushed pineapple and chopped strawberries, making sure they are evenly distributed.
Pour the batter into the prepared pan and smooth the top.
Bake for 80–90 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely before slicing.
Servings and timing
Servings: 12 generous slices
Preparation time: 20 minutes
Baking time: 80–90 minutes
Cooling time: 30 minutes
Total time: approximately 2 hours
Variations
You can replace strawberries with raspberries or diced peaches for a different fruit flavor. For a citrus twist, add 1 tablespoon of lemon zest to the batter. If you prefer a glaze, drizzle a simple icing made from powdered sugar and pineapple juice over the cooled cake.
Storage/Reheating
Store the cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. To reheat, warm individual slices in the microwave for 10–15 seconds to restore softness.
FAQs
Can I use frozen strawberries instead of fresh?
Yes, but thaw them completely and pat them dry to remove excess moisture before adding them to the batter.
Do I need to drain the pineapple?
Yes, draining the pineapple well is important to prevent the cake from becoming too wet.
Can I make this cake without a bundt pan?
Yes, you can use two loaf pans. Adjust the baking time to 60–70 minutes and check for doneness.
Why is my pound cake dense?
Overmixing the batter or using cold ingredients can cause a dense texture. Make sure ingredients are at room temperature and mix gently.
Can I reduce the sugar?
You can reduce the sugar by up to ½ cup, but the texture and sweetness may change slightly.
Is this cake suitable for freezing?
Yes, wrap the cooled cake tightly in plastic wrap and freeze for up to 2 months.
How do I keep the fruit from sinking?
Finely chopping the fruit and lightly coating it with a small amount of flour helps keep it evenly distributed.
Can I add nuts to this recipe?
Yes, chopped walnuts or pecans can be added, up to ½ cup, for extra texture.
What type of milk works best?
Whole milk provides the richest texture, but low-fat milk can also be used.
How do I know when the cake is fully baked?
A toothpick inserted into the center should come out clean or with a few moist crumbs.
Conclusion
This strawberry pineapple pound cake is a delightful blend of classic comfort and fruity freshness. With its moist crumb, vibrant flavors, and simple preparation, it’s a recipe you’ll return to whenever you want a reliable and impressive homemade cake.
This strawberry pineapple pound cake is a moist, buttery dessert bursting with tropical sweetness. Juicy strawberries and crushed pineapple are folded into a rich, tender crumb, making it ideal for gatherings or a simple treat.
Ingredients
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 cup unsalted butter, softened
½ cup vegetable oil
2½ cups granulated sugar
5 large eggs, at room temperature
2 teaspoons vanilla extract
½ cup whole milk
1 cup crushed pineapple, well drained
1 cup fresh strawberries, hulled and finely chopped
1 tablespoon butter (for greasing pan, optional)
1 tablespoon flour (for dusting pan, optional)
Instructions
Preheat the oven to 325°F (165°C). Grease and flour a 10-inch bundt or tube pan and set aside.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the softened butter and sugar until light and fluffy, about 3–4 minutes.
Add the vegetable oil and mix until fully incorporated.
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Add the dry ingredients to the batter in three additions, alternating with the milk, beginning and ending with the flour. Mix just until combined.
Gently fold in the crushed pineapple and chopped strawberries until evenly distributed.
Pour the batter into the prepared pan and smooth the top.
Bake for 80–90 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
You can substitute strawberries with raspberries or peaches.
Add 1 tablespoon lemon zest for a citrusy twist.
Drizzle a glaze made with powdered sugar and pineapple juice over the cooled cake for added sweetness.
Finely chop fruit and lightly flour it to prevent sinking.
Store at room temperature for up to 2 days or refrigerate for up to 5 days.
To reheat, microwave individual slices for 10–15 seconds.
