Strawberry Pineapple Pound Cake Recipe

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If you are looking for a dessert that somehow manages to be delightfully rich, fruit-forward, and utterly irresistible, then this Strawberry Pineapple Pound Cake Recipe is exactly what you need. Imagine a buttery, tender pound cake bursting with luscious layers of fresh strawberries and tropical pineapple, all finished with a glossy strawberry glaze that adds just the right touch of sweetness and color. Whether for a sunny brunch, a cozy afternoon tea, or a festive gathering, this cake promises smiles in every bite and will quickly become one of your favorite homemade treats.

Ingredients You’ll Need

Getting the ingredients right is key to mastering this recipe, and thankfully, they’re all pantry-friendly essentials that come together beautifully to create amazing flavor and texture. Each item plays an important role, whether it’s enriching the cake’s crumb or adding fresh, tangy bursts of fruit throughout.

• 3 cups all-purpose flour: Provides the perfect structure and crumb for a dense yet tender pound cake.
• 2½ cups granulated sugar: Sweetens the cake while helping to create a soft texture and golden crust.
• 1 cup unsalted butter, softened: Adds richness and moisture that pound cake is famous for.
• ½ cup vegetable oil: Keeps the cake irresistibly moist and tender.
• 5 large eggs, room temperature: Bind everything together and contribute to the cake’s fluffy, luscious crumb.
• 1 cup sour cream: Offers a slight tang and extra moisture, balancing the sweetness perfectly.
• 1 tsp vanilla extract: Brings warmth and depth to the cake’s flavor.
• ½ tsp almond extract (optional): Adds a subtle nutty note that pairs beautifully with the fruit.
• 1 tsp baking powder: Helps the cake rise evenly and stay light.
• ¼ tsp salt: Enhances all the flavors by cutting through the sweetness.
• 1½ cups fresh strawberries, sliced: Bursts of juicy freshness folded into the cake’s layers.
• 2 tbsp granulated sugar (for strawberries): Macerates strawberries to intensify their natural sweetness.
• 1 tbsp cornstarch: Thickens the strawberry mixture creating a luscious, jam-like texture.
• ½ tsp lemon juice: Adds brightness and helps balance the fruit’s sweetness.
• 1 can (20 oz) crushed pineapple, well-drained: Adds tropical sweetness and texture in every bite.
• 2 tbsp brown sugar: Sweetens pineapple with a touch of molasses flavor.
• 1 cup powdered sugar: For the delicious, smooth strawberry glaze finish.
• 2 tbsp strawberry puree (fresh or from jam): Infuses the glaze with natural strawberry flavor and color.
• 1–2 tsp milk, as needed: Adjusts glaze consistency perfectly for drizzling.

How to Make Strawberry Pineapple Pound Cake Recipe

Step 1: Prepare the Strawberry Mixture

Start by cooking the sliced strawberries with sugar, lemon juice, and cornstarch over medium heat until the mixture thickens into a luscious jam-like texture. This step intensifies the strawberries’ natural sweetness and ensures they won’t sink to the bottom of the cake during baking. Once thickened, set it aside to cool and get ready to lovingly layer your cake with this fresh burst of flavor.

Step 2: Sweeten the Pineapple

While your strawberries are thickening, mix the well-drained crushed pineapple with brown sugar. This simple combination enhances the pineapple’s tropical sweetness and adds a caramel-like richness that perfectly complements the strawberry layer. Set this aside—it’s about to bring tropical magic to the cake.

Step 3: Prep Your Pan and Oven

Preheat your oven to 325°F (163°C). Generously grease and flour a 10-inch bundt pan so your perfectly baked cake releases easily once it’s done. This little bit of prepwork ensures your beautiful creation won’t stick and break apart when you’re ready to serve.

Step 4: Cream the Butter, Oil, and Sugar

In a large mixing bowl, cream together the softened butter, vegetable oil, and granulated sugar until the mixture is light, fluffy, and full of air. This important step helps develop a tender crumb and gorgeous rise in your pound cake. Beat for about 3 to 5 minutes for the best results.

Step 5: Add Eggs and Flavorings

Incorporate the eggs one at a time, making sure each is fully blended before adding the next. This ensures a smooth, emulsified batter that rises perfectly. Then mix in the sour cream, vanilla extract, and if using, almond extract to layer on delicious aromatic flavors that bring the whole cake together.

Step 6: Combine the Dry Ingredients

Whisk together the all-purpose flour, baking powder, and salt in a separate bowl. Gradually introduce these dry ingredients into your wet mixture, stirring gently until just combined. Overmixing can toughen the cake, so aim for smooth batter with no streaks of flour remaining.

Step 7: Layer the Batter and Fruit Mixtures

Spoon a third of the batter into your prepared bundt pan, then top with half of the strawberry mixture, followed by half of the pineapple mixture. Repeat these layers, and finally cover with the remaining batter, smoothing out the top. This layering is what creates the incredible swirl of flavors in every slice.

Step 8: Bake to Perfection

Tap the pan gently on the counter to pop air bubbles, then place it in the oven. Bake for 75 to 85 minutes or until a toothpick inserted into the cake comes out clean. The low-and-slow baking allows the cake to develop a moist crumb that still holds the integrity of its warm fruit layers.

Step 9: Cool Before Unmolding

Once baked, let the cake cool in the pan for 15 to 20 minutes before inverting it onto a wire rack or serving plate. This resting period helps the cake firm up slightly so it won’t fall apart when you take it out. Then allow it to cool completely before glazing.

Step 10: Make the Strawberry Glaze and Drizzle

Whisk powdered sugar together with the strawberry puree until you get a smooth, vibrant glaze. Add milk a teaspoon at a time to reach the perfect drizzling consistency. Pour the glaze over the cooled cake, letting it stream down the sides for a beautiful, luscious finish. Top with extra fresh strawberries if you want to impress!

How to Serve Strawberry Pineapple Pound Cake Recipe

Garnishes

Simple garnishes can elevate your cake from delicious to stunning. Fresh strawberry slices, pineapple chunks, or even a few sprigs of mint on top add bursts of color and hints of freshness that complement the cake’s rich flavor perfectly. For an extra-special touch, sprinkle some toasted coconut flakes or chopped toasted almonds to mirror that almond extract undertone.

Side Dishes

This pound cake pairs beautifully with lightly whipped cream or a scoop of vanilla ice cream for a classic treat. For a refreshing twist, serve alongside a fresh fruit salad or a tangy citrus sorbet which contrasts the cake’s buttery sweetness. A cup of hot tea or coffee also highlights the cake’s intricate flavor layers superbly.

Creative Ways to Present

For a party or special occasion, slice the cake into thick wedges and serve on pretty dessert plates with edible flowers scattered around. You could also turn slices into mini trifles layered with whipped cream and extra fruit. Another fun idea is to cut cubes and thread onto skewers alternating with fresh berries for a playful dessert display.

Make Ahead and Storage

Storing Leftovers

You can store leftover pound cake at room temperature for up to two days if wrapped tightly in plastic wrap or kept in an airtight container. For longer freshness, keep it refrigerated for up to five days. This cake stays moist and flavorful even chilled, making it easy to enjoy at a leisurely pace.

Freezing

If you want to preserve your cake for even longer, wrap slices tightly in plastic wrap then place in a freezer-safe bag or container. Frozen pound cake keeps wonderfully for up to three months. Thaw overnight in the fridge before serving to retain its tender texture and fresh fruit flavors.

Reheating

To enjoy the cake warm, reheat slices in a microwave for 15 to 20 seconds or briefly in a preheated oven at 300°F (150°C) for 10 minutes. This brings back the cake’s buttery softness and makes the glaze slightly melty, making every bite taste like it was fresh from the oven.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, frozen strawberries can be used if fresh are not available, but be sure to thaw and drain them well before cooking to prevent excess moisture from affecting the cake texture.

Is it necessary to use both butter and oil?

Using both butter and oil balances flavor and moisture perfectly— butter for richness and oil for a tender, moist crumb that pound cake fans adore.

Can I substitute crushed pineapple with fresh pineapple?

Fresh pineapple can be used but be sure to finely chop and drain it well to avoid excess moisture that could make the cake soggy.

What if I don’t have almond extract?

Almond extract is optional and can be left out without impacting the overall flavor too much. The vanilla and fruit provide plenty of delicious aroma.

Can this cake be made into cupcakes?

Absolutely! Fill cupcake liners about two-thirds full with batter and layer the strawberry and pineapple mixtures similarly. Bake at 325°F (163°C) for around 22-28 minutes or until a toothpick comes out clean.

Final Thoughts

This Strawberry Pineapple Pound Cake Recipe is truly a treasure to keep in your baking repertoire. It combines the nostalgic comfort of classic pound cake with the bright, tropical flavors that make every slice feel like a celebration. So grab your ingredients and get ready to bake a cake that will have everyone asking for seconds — you’ll be glad you did!

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