Strawberry Pineapple Pound Cake: A Tropical Twist on a Classic Dessert
This Strawberry Pineapple Pound Cake is a showstopping dessert that combines the rich, buttery goodness of a classic pound cake with vibrant layers of fresh strawberries and sweet pineapple. Topped with a luscious strawberry glaze, this bundt cake is perfect for spring gatherings, summer picnics, or any occasion that calls for a deliciously fruity treat. Let’s dive into this easy-to-follow recipe that’s sure to impress your family and friends!
Why You’ll Love This Strawberry Pineapple Pound Cake
- Moist and Flavorful: The combination of sour cream and butter ensures a tender, melt-in-your-mouth texture.
- Tropical Vibes: Fresh strawberries and sweet pineapple add a burst of summer flavor.
- Stunning Presentation: The vibrant fruit layers and glossy strawberry glaze make this cake a centerpiece dessert.
- Perfect for Any Occasion: Ideal for birthdays, potlucks, or a cozy family dessert.
Ingredients
For the Pound Cake
- 3 cups all-purpose flour
- 2½ cups granulated sugar
- 1 cup unsalted butter, softened
- ½ cup vegetable oil
- 5 large eggs, room temperature
- 1 cup sour cream
- 1 tsp vanilla extract
- ½ tsp almond extract (optional, for a subtle nutty flavor)
- 1 tsp baking powder
- ¼ tsp salt
For the Strawberry Layer
- 1½ cups fresh strawberries, sliced
- 2 tbsp granulated sugar
- 1 tbsp cornstarch
- ½ tsp lemon juice
For the Pineapple Layer
- 1 (20 oz) can crushed pineapple, well-drained
- 2 tbsp brown sugar
For the Strawberry Glaze
- 1 cup powdered sugar
- 2 tbsp strawberry puree (made from fresh strawberries or high-quality jam)
- 1–2 tsp milk (adjust for desired consistency)
Instructions
Step 1: Prepare the Fruit Layers
- Strawberry Layer: In a medium saucepan over medium heat, combine sliced strawberries, sugar, cornstarch, and lemon juice. Cook for 5–7 minutes, stirring occasionally, until the strawberries break down and the mixture thickens. Set aside to cool completely.
- Pineapple Layer: Drain the crushed pineapple thoroughly using a fine mesh strainer or cheesecloth. Mix with brown sugar in a small bowl and set aside.
Step 2: Preheat and Prep
- Preheat your oven to 325°F (163°C).
- Grease and flour a 10-inch bundt pan generously, or use a baking spray with flour to prevent sticking.
Step 3: Make the Pound Cake Batter
- In a large mixing bowl, use an electric mixer to cream together butter, vegetable oil, and granulated sugar until light and fluffy (about 3–5 minutes).
- Add eggs one at a time, beating well after each addition.
- Mix in sour cream, vanilla extract, and almond extract (if using).
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing to keep the cake tender.
Step 4: Assemble the Cake
- Spoon ⅓ of the batter into the prepared bundt pan, spreading it evenly.
- Dollop half of the strawberry mixture and half of the pineapple mixture over the batter, keeping the fruit away from the pan’s edges to prevent sticking.
- Add another ⅓ of the batter, followed by the remaining fruit mixtures.
- Top with the final ⅓ of the batter, smoothing the surface.
- Gently tap the pan on the counter to release air bubbles.
Step 5: Bake and Cool
- Bake for 75–85 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 15–20 minutes, then carefully invert onto a wire rack or serving plate to cool completely.
Step 6: Add the Strawberry Glaze
- In a small bowl, whisk together powdered sugar and strawberry puree until smooth.
- Add milk 1 tsp at a time to reach a drizzling consistency.
- Drizzle the glaze over the cooled cake. For a beautiful finish, garnish with fresh strawberry slices.
Tips for the Perfect Strawberry Pineapple Pound Cake
- Drain the Pineapple Well: Excess liquid can make the cake soggy. Press the pineapple in a strainer to remove as much juice as possible.
- Cool the Strawberry Mixture: Ensure the strawberry layer is fully cooled before layering to prevent melting the batter.
- Room Temperature Ingredients: Using room-temperature eggs and butter helps create a smoother batter.
- Storage: Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Bring to room temperature before serving for the best flavor.
Serving Suggestions
- Serve with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
- Pair with a refreshing iced tea or a tropical cocktail for a summery vibe.
- This cake is a fantastic centerpiece for brunches, baby showers, or family gatherings.
Recipe Notes
- Make-Ahead: Prepare the fruit layers a day in advance and store them in the refrigerator to save time.
- Freezing: Wrap the unglazed cake tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge and add the glaze before serving.
- Substitutions: Swap almond extract for more vanilla extract if preferred, or use Greek yogurt in place of sour cream for a tangier flavor.
Nutritional Information (Per Slice, Approx.)
- Calories: 450–500 kcal
- Servings: 12–16 slices
- Note: Nutritional values are estimates and vary based on exact ingredient measurements and portion sizes.
Try This Strawberry Pineapple Pound Cake Today!
This Strawberry Pineapple Pound Cake is a delightful blend of rich, buttery cake and bright, fruity layers that’s sure to become a favorite. Whether you’re baking for a special occasion or just craving something sweet, this recipe is easy to follow and guaranteed to impress. Share your creation with us on social media using #StrawberryPineapplePoundCake!
