Strawberry Pineapple Pound Cake 🍓🍍

Some days just call for cake. Not the fancy-schmancy kind that needs a blowtorch or a culinary degree—but the comforting, fruit-studded kind that smells like sunshine and tastes like memories. This Strawberry Pineapple Pound Cake is just that. Bursting with real strawberries and sweet crushed pineapple, it’s like a vacation for your taste buds (no TSA line required).

I made this last Sunday while my toddler tried to “help” by sneaking strawberries out of the bowl. The whole kitchen smelled like a summer picnic. And when my husband walked in from mowing the lawn, he legit stopped mid-step and said, “What is that smell?” That’s when you know it’s good.

If you’re in the mood for a cake that’s moist, nostalgic, and dressed in a tropical glaze, this is the recipe for you.

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Why You’ll Love This Strawberry Pineapple Pound Cake

• Moist & buttery with a soft crumb that’s never dry.
• Packed with fruit—every bite has a burst of strawberry and pineapple.
• Easy to bake with no mixer drama or exotic ingredients.
• Crowd-pleasing for brunches, potlucks, or just Tuesday nights.
• Perfectly sweet, not cloying—balanced with tangy fruit.

If you’re a fan of my Cream Cheese Strawberry Muffins or love a good fruity glaze like on the Lemon Yogurt Loaf, this cake will absolutely steal your heart.

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Ingredients

For the Cake:

• 2 ½ cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 cup unsalted butter, at room temperature
• 4 large eggs, at room temperature
• 1 tsp vanilla extract
• 1 tsp baking powder
• ¼ tsp salt
• 1 cup crushed pineapple, drained
• 1 ½ cups fresh strawberries, chopped

For the Glaze:

• 1 cup powdered sugar
• 2 tbsp pineapple juice (from the can or fresh)
• 2 tbsp milk

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Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 loaf or bundt pan. Don’t skip this—no one likes a stuck cake!
2. Cream butter and sugar in a large bowl for 3–4 minutes until fluffy. Beat in eggs one at a time, then stir in vanilla.
3. Mix dry ingredients (flour, baking powder, salt) in another bowl. Add to wet ingredients in thirds, alternating with pineapple.
4. Fold in strawberries gently with a spatula.
5. Pour batter into pan and smooth the top. Bake 50–60 minutes or until a toothpick comes out clean. Tent with foil if browning too fast.
6. Cool the cake in the pan for 10 minutes, then transfer to a wire rack.
7. Make the glaze: whisk powdered sugar, pineapple juice, and milk. Drizzle over the cooled cake.

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Melania’s Tips for Perfect Strawberry Pineapple Pound Cake

• Drain the pineapple well or it’ll throw off the moisture.
• Use room temperature eggs and butter—your batter will mix more evenly.
• Gently fold in strawberries to keep them pretty and pink, not mushed.

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Bake It With the Littles

Little hands love pouring, stirring, and—let’s be honest—sneaking strawberries. Let your kiddos:

• Mix the glaze (great for motor skills!)
• Line the pan with butter and flour
• Decorate the top with extra strawberry slices before baking

Plus, baking together = sweet memories and sticky fingers.

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Meal-Prep Magic

This cake stays lovely at room temp for 3 days (wrap it tight!).
Want to save it longer?

• Refrigerate for up to 1 week
• Freeze slices between parchment paper for up to 3 months

Thaw overnight on the counter or zap in the microwave for 15 seconds to bring back that “just baked” warmth.

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Healthier Swaps Without Losing the Magic

Trying to lighten things up? I got you.

• Swap ½ the butter for Greek yogurt
• Use coconut sugar instead of granulated (gives a lovely flavor too!)
• Try whole wheat pastry flour for a fiber boost
• Sub almond milk in the glaze for dairy-free vibes

It’ll still be decadent, pinky promise.

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Leftover Remix

Got extra cake? Here’s how to make the most of it:

• Toaster treat: Toast slices and spread with cream cheese (so good)
• Cake parfaits: Layer with whipped cream and berries in a mason jar
• Ice cream sandwich: Slice thin, freeze, then sandwich with vanilla ice cream

Basically, cake = versatile queen.

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Gift It Like a Pro

Wrap it in parchment, tie with twine, and add a cute handwritten tag (or let your kids draw one!). Perfect for:

• New neighbors
• Teacher appreciation
• Mom friends who just need a “you got this” slice

Pair with a small jar of the glaze for bonus points.

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FAQs

Can I use frozen strawberries?
Yes, but thaw and drain them first to avoid excess moisture.

Can I make this gluten-free?
Use a 1:1 gluten-free flour blend and check your baking powder.

Can I skip the glaze?
Sure—but it adds a lovely tangy-sweet finish. Highly recommend.

Can I double this for a party?
Absolutely! Bake in two pans or one large bundt. Just extend the baking time and test with a skewer.

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Final Thought

This Strawberry Pineapple Pound Cake is more than just a sweet treat—it’s a slice of sunshine, a taste of joy, and a reminder that sometimes the simplest things bring the biggest smiles. Bake it for yourself, your people, or just because it’s Thursday. You deserve it.

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