Moist, Fruity, and Flavorful
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This Strawberry Pineapple Pound Cake is bursting with flavor and moisture. The combination of fresh strawberries, crushed pineapple, and a rich, buttery pound cake base creates a dessert that’s both tender and flavorful. Each bite offers the perfect balance of sweet fruit and classic cake texture.
Delicious Fruit Layer and Swirl
The pineapple-strawberry compote layer adds both visual appeal and fruity richness. The lightly thickened fruit swirls into the batter during baking, creating a marbled effect and juicy pockets of flavor in every slice. It’s a stunning cake for special occasions or simple family desserts.
Simple to Bake, Impressive to Serve
While this cake looks bakery-worthy, it’s surprisingly easy to make at home. From mixing the batter to preparing the fruit compote and glaze, each step is straightforward. Once baked, drizzle with a light pineapple glaze for a professional touch that will impress everyone.
Ingredients
For the Cake:
- 3 cups all-purpose flour
- ½ tsp baking powder
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- ½ tsp almond extract (optional)
- ½ tsp salt
- ½ cup sour cream
- ½ cup crushed pineapple (drained slightly)
- 1 ½ cups fresh strawberries, chopped
- 1 tbsp flour (to toss strawberries)
For the Pineapple-Strawberry Layer:
- ½ cup crushed pineapple (with juice)
- 1 cup fresh strawberries, sliced
- 2 tbsp sugar
- 1 tbsp cornstarch
For the Glaze:
- 1 cup powdered sugar
- 2–3 tbsp pineapple juice or milk
- ½ tsp vanilla extract
- Pinch of salt
Instructions
- Prepare the Fruit Layer – In a small saucepan, combine crushed pineapple, sliced strawberries, sugar, and cornstarch. Heat over medium heat until thickened and bubbling (5–7 minutes). Let cool.
- Make the Cake Batter – Preheat oven to 325°F (163°C). Grease and flour a Bundt or tube pan. Cream butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla and almond extract. Whisk together flour, baking powder, and salt. Gradually add dry ingredients to butter mixture, alternating with sour cream. Fold in drained pineapple and floured strawberries.
- Assemble the Cake – Spoon half the batter into the prepared pan. Add half the fruit compote as a layer. Top with remaining batter and swirl more fruit into the top if desired.
- Bake – Bake 70–80 minutes or until a toothpick inserted comes out clean. Cool in pan 15–20 minutes, then turn onto wire rack.
- Make the Glaze – Mix powdered sugar, pineapple juice (or milk), vanilla, and salt until smooth. Drizzle over cooled cake.
Nutrition Facts (per slice, approx. 1/12 of cake)
- Calories: 380
- Protein: 4g
- Carbs: 55g
- Fat: 16g
- Fiber: 2g
- Sugar: 35g
Can I use frozen strawberries?
Yes, but thaw and drain them first to prevent excess moisture.
Can I make this cake ahead of time?
Yes, store covered at room temperature for 2–3 days or refrigerate for up to 5 days.
Can I use canned pineapple instead of fresh?
Yes! Just drain it slightly before adding to the cake or compote layer.
Can I freeze this cake?
Yes, wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw before serving.
Can I skip the glaze?
Yes, it’s optional. The cake is delicious on its own, but the glaze adds extra sweetness and shine.