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Close-up of a Pineapple Strawberry Pound Cake with a pink glaze dripping down, topped with fresh strawberries, showing a moist, golden crumb.
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Pineapple Strawberry Pound Cake

A moist, buttery pound cake filled with juicy pineapple and fresh strawberries, topped with a sweet pineapple glaze. Perfect for spring brunches and summer picnics!
Prep Time20 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: American
Keyword: Pineapple, Pound Cake, Strawberry
Servings: 8 slices
Calories: 340kcal

Equipment

  • Bundt Pan or Loaf Pan
  • Mixing Bowls
  • Whisk

Ingredients

Cake

  • 1 cup unsalted butter softened
  • 2 cups granulated sugar
  • 4 eggs
  • 2 tsp pure vanilla extract
  • 3 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup buttermilk
  • 1 cup crushed pineapple drained, reserve juice for glaze
  • 1 cup fresh strawberries diced

Glaze

  • 1 cup powdered sugar
  • 2 tbsp reserved pineapple juice or substitute with milk
  • fresh strawberry slices for garnish (optional)

Instructions

  • Preheat the oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan or a 9×5-inch loaf pan.
  • In a bowl, cream the butter and sugar until light and fluffy (about 2-3 minutes).
  • Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  • In another bowl, whisk together flour, baking powder, baking soda, and salt.
  • Gradually add dry ingredients to the wet mixture, alternating with buttermilk. Mix until just combined.
  • Gently fold in crushed pineapple and diced strawberries.
  • Pour batter into the prepared pan and smooth the top.
  • Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
  • Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  • In a bowl, whisk powdered sugar with reserved pineapple juice until smooth.
  • Drizzle glaze over the cooled cake and garnish with fresh strawberry slices.

Notes

For best results, use fresh pineapple and strawberries. Toss strawberries in a tablespoon of flour before adding them to the batter to prevent sinking. Store the cake in an airtight container at room temperature for up to 2 days, or refrigerate for longer shelf life.