I love how this pound cake brings together the rich, buttery texture of a classic bake with the fresh brightness of strawberries and the tropical sweetness of pineapple. It’s moist, flavorful, and perfect for both everyday treats and special occasions.

Strawberry Pineapple Pound Cake

Why I’ll Love This Recipe

This recipe wins me over every time with its simple ingredients and standout flavor. I get the comforting, dense crumb of a traditional pound cake, but with a burst of fruit that makes it feel lighter and more refreshing. It’s great to make ahead, easy to slice, and always a hit whether I’m serving it at brunch, dessert, or just sneaking a slice with coffee.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3 cups all-purpose flour
2½ cups granulated sugar
1 cup unsalted butter, softened
½ cup vegetable oil
4 large eggs
1 cup crushed pineapple (with juice)
1 cup fresh strawberries, chopped
1 teaspoon vanilla extract
1 cup sour cream
1½ teaspoons baking powder
½ teaspoon salt

Directions

I preheat the oven to 325°F and grease a bundt or loaf pan thoroughly.
In a large bowl, I beat the butter and sugar until light and fluffy. Then I add the oil and mix until well combined.
I add the eggs one at a time, mixing well after each addition, and stir in the vanilla.
In another bowl, I whisk together the flour, baking powder, and salt.
I slowly mix the dry ingredients into the wet mixture until just combined.
Then I fold in the sour cream, followed by the crushed pineapple (with juice) and chopped strawberries.
I pour the batter into the prepared pan and smooth the top.
I bake it for 60 to 75 minutes, or until a toothpick inserted in the center comes out clean.
Once baked, I let the cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.

Servings and timing

Servings: 12 slices
Prep time: 15 minutes
Bake time: 60–75 minutes
Total time: About 90 minutes

Variations

I sometimes use Greek yogurt instead of sour cream for a tangier taste.
Lemon zest added to the batter gives a citrusy twist.
A glaze made with powdered sugar and pineapple juice drizzled on top adds extra sweetness and shine.
I’ve also tried adding chopped nuts like pecans for added crunch.

Storage / reheating

I let the cake cool completely, then store it in an airtight container at room temperature for up to 2 days.
For longer storage, I refrigerate it for up to 5 days and bring it to room temperature before serving.
I freeze individual slices wrapped in plastic wrap and stored in a freezer bag for up to a month. A quick warm-up in the microwave brings them back to life.

FAQs

How do I keep the cake from becoming too dense?

I make sure not to overmix the batter and measure my flour carefully by spooning it into the measuring cup and leveling it off.

Can I use frozen strawberries?

Yes, I thaw them completely and pat them dry with paper towels before folding them in. That helps prevent too much moisture in the batter.

Can I bake this in a loaf pan instead of a bundt pan?

Yes, I divide the batter into two loaf pans and adjust the baking time to about 50–60 minutes, checking for doneness with a toothpick.

Do I need to drain the crushed pineapple?

No, I use the pineapple with its juice—it helps keep the cake moist and flavorful.

What’s the best way to serve this cake?

I like it plain, but it’s also great with a dollop of whipped cream or a scoop of vanilla ice cream for a more decadent dessert.

Conclusion

This Strawberry Pineapple Pound Cake is a perfect balance of comfort and freshness. I enjoy making it when I want something easy yet impressive, and the flavor always delivers. From its soft, fruity interior to its sweet golden crust, it’s a treat I’ll happily bake again and again.