The Best Strawberry Pineapple Pound Cake You’ll Ever Bake Recipe

If you’ve been on the lookout for a show-stopping dessert that bursts with vibrant fruit flavors and moist, tender crumb, you’re in for a treat. This article unveils The Best Strawberry Pineapple Pound Cake You’ll Ever Bake Recipe, a delightful fusion of juicy strawberries and tropical pineapple woven into a classic pound cake. It’s a heavenly balance of sweetness and a hint of tang, perfect for celebrations, afternoon tea, or simply whenever you crave a slice of pure happiness. Trust me, once you try this cake, it will quickly become a cherished favorite to bake again and again.

Ingredients You’ll Need

This recipe shines because it uses simple, wholesome ingredients that are easy to find yet essential for creating the cake’s incredible texture and flavor. Each component plays a vital role in ensuring the cake is moist, flavorful, and beautifully golden.

• 3 cups all-purpose flour: Provides the structure and body of the cake.
• 2½ cups granulated sugar: Sweetens the cake while lending moisture and a tender crumb.
• 1 cup unsalted butter, softened: Adds rich flavor and helps keep the cake moist.
• ½ cup vegetable oil: Works with butter to ensure the cake stays delightfully tender.
• 5 large eggs, room temperature: Bind the ingredients and add richness.
• 1 cup sour cream: Contributes moisture and a subtle tang for balance.
• 1 tsp vanilla extract: Enhances the overall sweetness with a smooth aroma.
• ½ tsp almond extract (optional): Introduces a lovely hint of nuttiness that complements the fruit.
• 1 tsp baking powder: Helps the cake rise perfectly.
• ¼ tsp salt: Enhances all flavors and balances sweetness.
• 1½ cups fresh strawberries, sliced: For the luscious strawberry layer within the cake.
• 2 tbsp granulated sugar (for strawberries): Sweetens the strawberry filling without overpowering it.
• 1 tbsp cornstarch: Thickens the strawberry filling to a perfect jam-like consistency.
• ½ tsp lemon juice: Brightens and lifts the flavor of the strawberry filling.
• 1 can (20 oz) crushed pineapple, well-drained: Adds tropical sweetness and moisture.
• 2 tbsp brown sugar: Adds depth and caramel notes to the pineapple layer.
• 1 cup powdered sugar: For the decadent strawberry glaze on top.
• 2 tbsp strawberry puree (fresh or from jam): Imparts vibrant color and an intensified strawberry flavor in the glaze.
• 1–2 tsp milk, as needed: Adjusts the glaze to just the right consistency for drizzling.

How to Make The Best Strawberry Pineapple Pound Cake You’ll Ever Bake Recipe

Step 1: Prepare the Strawberry Filling

Start by combining the sliced strawberries with sugar, lemon juice, and cornstarch in a saucepan over medium heat. Stir gently and cook until the mixture thickens to a glossy, jam-like texture—usually around 5 to 7 minutes. Remove from heat and let it cool completely while you prep other ingredients. This step is the secret to intense, natural strawberry sweetness in the cake layers.

Step 2: Ready the Pineapple Mixture

Drain the crushed pineapple thoroughly to avoid extra moisture in the batter. Mix it with brown sugar until evenly combined. The added brown sugar elevates the pineapple’s caramel undertones that beautifully complement the strawberries.

Step 3: Preheat and Prepare Your Pan

Set your oven to 325°F (163°C). Generously grease and flour a 10-inch bundt pan, ensuring every nook is coated to help your cake release effortlessly after baking.

Step 4: Cream the Butter, Oil, and Sugar

In a large mixing bowl, beat the softened butter and vegetable oil with granulated sugar until the mixture is light, fluffy, and pale in color—this usually takes about 3 to 5 minutes. This creaming process traps air which is vital for a light cake texture.

Step 5: Add Eggs and Flavorings

Add the eggs one at a time, beating thoroughly after each to maintain a smooth batter. Then mix in the sour cream, vanilla extract, and, if using, almond extract to infuse the cake with layers of rich aroma and moisture.

Step 6: Combine Dry Ingredients

Whisk together the flour, baking powder, and salt in a separate bowl. Gradually fold the dry mixture into the wet ingredients until just combined. Overmixing here can make the cake dense, so be gentle.

Step 7: Layer the Batter and Fruit Fillings

Pour about one-third of the batter into the prepared bundt pan. Layer half of the strawberry mixture evenly over the batter, then spread half of the pineapple mixture on top of the strawberries. Repeat this layering with another one-third of the batter, the remaining strawberry and pineapple mixtures, then finish with the last third of batter, smoothing the top carefully.

Step 8: Bake to Perfection

Tap the pan gently on the counter to release trapped air bubbles before placing it in the oven. Bake for 75 to 85 minutes, or until a toothpick inserted into the center comes out clean. This slow, steady bake ensures the cake cooks evenly and stays deliciously moist.

Step 9: Cool and Invert

Allow the cake to cool in the pan for 15 to 20 minutes before inverting it onto a wire rack or serving plate. Let it cool completely because the glaze adheres best to a fully cooled cake.

Step 10: Prepare and Drizzle the Strawberry Glaze

Whisk powdered sugar and strawberry puree together until smooth, adding milk as needed to achieve a perfect drizzle consistency. Pour this luscious glaze over the cooled cake, letting it cascade down the sides. For a beautiful finishing touch, top with fresh strawberries if you like.

How to Serve The Best Strawberry Pineapple Pound Cake You’ll Ever Bake Recipe

Garnishes

Fresh strawberries placed on top of the glaze add a fresh burst of flavor and a visually stunning touch. You can also sprinkle some toasted coconut flakes or crushed pistachios around the plate for an added texture that pairs wonderfully with the tropical notes.

Side Dishes

This pound cake pairs beautifully with a scoop of vanilla ice cream or a dollop of freshly whipped cream. A cup of lightly brewed tea or chilled sparkling lemonade makes the perfect accompaniment, cooling the palate and balancing the richness of the cake.

Creative Ways to Present

For a festive touch, slice the cake and layer it with whipped cream and fresh fruit to create an elegant trifle. Or serve individual slices topped with a drizzle of warmed pineapple sauce for a gorgeous dessert that looks as incredible as it tastes.

Make Ahead and Storage

Storing Leftovers

Your leftover cake stays fresh for up to 4 days when stored in an airtight container at room temperature. Make sure to keep it covered to prevent it from drying out and to preserve its moist, tender crumb.

Freezing

To enjoy this cake even weeks later, wrap it tightly in plastic wrap and then foil before freezing. It keeps well for up to 3 months. When ready to eat, thaw overnight in the refrigerator for the best texture.

Reheating

If you prefer your cake slightly warm, gently reheat slices in the microwave for 10 to 15 seconds. Avoid overheating as it can dry out the cake. Warming brings out the fresh fruit aromas and softens the glaze invitingly.

FAQs

Can I use frozen strawberries instead of fresh?

While fresh strawberries yield the best flavor and texture in this recipe, you can use frozen ones if fresh are out of season. Just be sure to thaw and drain them well to minimize extra moisture in the filling.

Is it necessary to use both butter and vegetable oil?

Yes, using both butter and oil gives you the perfect balance of flavor and moistness. Butter adds rich taste and oil ensures the crumb stays tender and doesn’t dry out.

Can I substitute the sour cream?

You can substitute sour cream with full-fat Greek yogurt or crème fraîche for similar moisture and slight tang. Just make sure whatever you use is at room temperature for proper mixing.

What if I don’t have a bundt pan?

If you don’t have a bundt pan, you can bake this cake in two 9×5-inch loaf pans. Just adjust the baking time slightly; start checking around 60 minutes for doneness.

How should I store the glazed cake?

Once glazed, it’s best to store the cake loosely covered at room temperature for up to 2 days or refrigerated for longer freshness. The glaze helps keep the cake moist, but refrigeration may slightly firm it up.

Final Thoughts

There’s something truly magical about The Best Strawberry Pineapple Pound Cake You’ll Ever Bake Recipe. It combines the nostalgic comfort of pound cake with a tropical twist that brightens every bite. Whether you’re baking to impress or simply treat yourself, this recipe promises smiles, sweet memories, and a slice of pure joy. So grab your apron, gather those fresh fruits, and let’s bake something unforgettable today!

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