This Strawberry Pineapple Pound Cake is an irresistible blend of buttery cake and tangy fruit layers, grounded in nostalgic flavor yet styled for modern simplicity. Imagine a lush pound cake with a tender crumb, neatly flanked by layers of juicy, thickened strawberries and warmly sweet pineapple. A glossy strawberry glaze finishes the cake with just the right amount of sweetness and charm.
This version delivers balanced richness from butter, oil, eggs, and sour cream, while distinctly flavored fruit layers transform every slice into a celebratory bite. Despite its elegant appearance, the recipe remains accessible—perfect for everyday indulgence or to bring a festive flourish to brunch, gatherings, or dessert tables.
Why This Recipe Works
- Textural delight: Moist cake paired with tender, fruity fillings offers varied mouthfeel.
- Balanced richness: Oils and sour cream enhance moisture without heaviness.
- Visual appeal: Fruit layers elevate aesthetics, making presentation effortless.
- Minimal fuss, maximum impression: Simple steps achieve striking results.
- Adaptable & forgiving: Flexible prep and storage let you adjust timing to suit your schedule.
Ingredients
Cake Base
- All-purpose flour
- Granulated sugar
- Softened butter
- Vegetable oil
- Eggs (room temperature)
- Sour cream
- Vanilla extract (plus optional almond extract)
- Baking powder
- Salt
Strawberry Layer
- Fresh sliced strawberries
- Sugar
- Cornstarch
- Lemon juice
Pineapple Layer
- Well-drained crushed pineapple
- Brown sugar
Strawberry Glaze
- Powdered sugar
- Strawberry puree or jam
- Milk (optional, for consistency)
Step‑by‑Step Instructions
-
Make Strawberry Layer
In a saucepan, combine strawberries, sugar, lemon juice, and cornstarch. Cook until thickened (5–7 minutes), then cool completely. -
Prepare Pineapple
Drain crushed pineapple thoroughly, then stir in brown sugar. Set aside. -
Mix Cake Batter
Preheat oven to 325°F. Grease and flour a 10-inch Bundt pan. Cream together butter, oil, and sugar until pale. Add eggs one at a time. Blend in sour cream and extracts. In a separate bowl, whisk flour, baking powder, and salt. Add to wet ingredients gradually, mixing until just combined. -
Layer Cake
Spoon one-third of the batter into the prepared pan. Add half of both strawberry and pineapple fillings. Repeat with second third of batter and remaining fruit layers. Top with final batter. Tap pan gently to eliminate air bubbles. -
Bake and Cool
Bake for 75–85 minutes until a toothpick inserted into the center comes out clean. Cool in pan for 15–20 minutes, then invert onto a rack to cool completely. -
Glaze
Combine powdered sugar and strawberry puree (thin with milk if necessary). Drizzle glaze over the cooled cake. Optionally garnish with fresh strawberry slices.
Tips for Perfect Results
- Prevent sinking fruit: Pat berries dry and lightly coat them with a bit of flour or cornstarch, then fold them into the batter last. This helps the fruit remain suspended and prevents discoloration or soggy bottoms. Adding plain batter at the bottom layer also cushions and supports heavier fruit. (Expert advice from Southern Living)
- Create a clean crack: For a bakery-style crack down the center, run a buttered knife or offset spatula through the top of the cake batter just before baking.
- Even baking: Tap the filled pan gently on the counter to release all air pockets and distribute fruit evenly.
Make‑Ahead & Storage
- Fruit layers can be prepared a day ahead and refrigerated. Assemble and bake when ready.
- Storage: Store the cooled, glazed cake covered at room temperature for up to two days or in the refrigerator for up to five days. To freeze, wrap well and store for up to three weeks; glaze after thawing.
What to Serve With
- A scoop of whipped cream or vanilla ice cream enhances the fruit flavors.
- Fresh berries or tropical fruit elevate the summery notes.
- Serve with coffee, tea, or mimosa for brunch perfection.
Final Thoughts
This Strawberry Pineapple Pound Cake feels like a warm, sunlit slice of nostalgia—rich yet bright, with layers that surprise and delight. Its buttery base becomes a canvas for vivid fruit fillings, while the strawberry glaze ties everything together with sweet elegance. Though its presentation might look like a bakery masterpiece, the steps are simple, the ingredients are approachable, and the result is unforgettable.
The balance of fat and acidity, sweet and tart, makes this cake endlessly versatile—equally at home as a comforting midday treat or as the star of a gathering. I hope you find yourself returning to this cake recipe again and again, whether you’re dazzling guests or indulging in quiet moments.
Strawberry Pineapple Pound Cake
Ingredients
Cake Base
- All-purpose flour
- Granulated sugar
- Softened butter
- Vegetable oil
- Eggs room temperature
- Sour cream
- Vanilla extract plus optional almond extract
- Baking powder
- Salt
Strawberry Layer
- Fresh sliced strawberries
- Sugar
- Cornstarch
- Lemon juice
Pineapple Layer
- Well-drained crushed pineapple
- Brown sugar
Strawberry Glaze
- Powdered sugar
- Strawberry puree or jam
- Milk optional, for consistency
Instructions
Make Strawberry Layer
- In a saucepan, combine strawberries, sugar, lemon juice, and cornstarch. Cook until thickened (5–7 minutes), then cool completely.
Prepare Pineapple
- Drain crushed pineapple thoroughly, then stir in brown sugar. Set aside.
Mix Cake Batter
- Preheat oven to 325°F. Grease and flour a 10-inch Bundt pan. Cream together butter, oil, and sugar until pale. Add eggs one at a time. Blend in sour cream and extracts. In a separate bowl, whisk flour, baking powder, and salt. Add to wet ingredients gradually, mixing until just combined.
Layer Cake
- Spoon one-third of the batter into the prepared pan. Add half of both strawberry and pineapple fillings. Repeat with second third of batter and remaining fruit layers. Top with final batter. Tap pan gently to eliminate air bubbles.
Bake and Cool
- Bake for 75–85 minutes until a toothpick inserted into the center comes out clean. Cool in pan for 15–20 minutes, then invert onto a rack to cool completely.
Glaze
- Combine powdered sugar and strawberry puree (thin with milk if necessary). Drizzle glaze over the cooled cake. Optionally garnish with fresh strawberry slices.
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