A few weeks ago, I brought this Strawberry Pineapple Pound Cake to our monthly cooking club. We meet at Diane’s house, she’s the one with the long farmhouse table and the uncanny ability to host twelve people without breaking a sweat.

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Everyone was told to bring a dish that reminded them of summer, and I’ll be honest, I was short on time but not on ambition. I remembered a conversation I had with a retired chef I met on vacation in Savannah last year. He said if you’re ever stuck, take butter, fruit, and flour, and let the oven do the rest.

So I started with that in mind and used what I had: ripe strawberries from the market and a lonely can of crushed pineapple from the pantry. The kitchen smelled so good halfway through baking that my teenage son wandered in twice just to check if it was “for us or someone else.” I barely got it to Diane’s in one piece without slicing into it.

At the club, people kept asking what kind of glaze I used, and I told them, none—just fruit and good butter. One woman wrapped a slice in a napkin “for her husband,” but I watched her eat it in the car before she even left the driveway. That’s when I knew I’d be making this cake again—and probably again after that.

Short Description

A moist and buttery pound cake filled with juicy strawberries and crushed pineapple, baked to golden perfection in a bundt pan for a crowd-friendly treat.

Key Ingredients

1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 cup fresh strawberries, chopped
1 cup crushed pineapple, drained
1 teaspoon vanilla extract

Tools Needed

10-inch bundt pan
Electric mixer or stand mixer
Two large mixing bowls
Whisk
Rubber spatula
Cooling rack
Measuring cups and spoons

Cooking Instructions

Step 1: Prep the Oven and Pan
Preheat the oven to 350°F (175°C). Grease and flour a 10-inch bundt pan, making sure every crevice is coated to prevent sticking.

Step 2: Cream the Butter and Sugar
In a large bowl, use a mixer to cream the softened butter and sugar until light and fluffy—about 3 to 4 minutes. The mixture should look pale and airy.

Step 3: Add the Eggs
Add eggs one at a time, beating well after each one. Scrape the sides of the bowl to keep the mixture smooth and even.

Step 4: Combine the Dry Ingredients
In another bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Step 5: Alternate Dry Ingredients and Buttermilk
Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the dry mix. Stir just until everything is blended—don’t overmix.

Step 6: Add Fruit and Vanilla
Gently fold in the chopped strawberries, crushed pineapple (make sure it’s well drained), and vanilla extract using a spatula. The batter will be thick and fruity.

Step 7: Bake the Cake
Pour the batter into the prepared pan and smooth out the top. Bake for 60 to 70 minutes or until a toothpick inserted in the center comes out clean. The top should be golden and spring back lightly.

Step 8: Cool the Cake
Let the cake cool in the pan for 10 minutes, then carefully invert it onto a wire rack to cool completely.

Why You’ll Love This Recipe

Burst of Flavor: Juicy strawberries and tangy pineapple add a fresh twist to a classic pound cake.

Moist and Buttery Texture: Thanks to the buttermilk and real butter, each slice is tender and rich.

Perfect for Any Occasion: It’s elegant enough for brunch, casual enough for family dinner, and festive for potlucks.

Easy to Make Ahead: Bakes beautifully the day before and keeps its flavor.

No Frosting Needed: It’s so flavorful on its own—just a dusting of powdered sugar, and you’re set.

Mistakes to Avoid & Solutions

Not Draining the Pineapple Well
Problem: Too much moisture leads to a soggy cake.
Solution: Press the crushed pineapple through a fine mesh strainer or squeeze gently with a clean cloth.

Overmixing the Batter
Problem: The cake turns out tough.
Solution: Mix just until the flour disappears, especially after adding the fruit.

Fruit Sinking to the Bottom
Problem: Uneven fruit distribution.
Solution: Lightly toss the strawberries and pineapple in a tablespoon of flour before folding them into the batter.

Cake Sticking to the Pan
Problem: Rough edges or torn cake.
Solution: Grease and flour the pan thoroughly, especially around the center tube.

Undercooked Center
Problem: The cake looks done outside but is raw inside.
Solution: Check doneness with a toothpick and rotate halfway through baking if your oven heats unevenly.

Serving and Pairing Suggestions

Slice and serve warm with a dollop of whipped cream or a scoop of vanilla bean ice cream.

Drizzle with a light glaze made of powdered sugar and pineapple juice.

Add a side of fresh berries and mint for a summer dessert plate.

Serve alongside iced hibiscus tea, fresh lemonade, or sparkling water with fruit.

Perfect for brunch spreads, baby showers, family gatherings, or Sunday dessert.

Storage and Reheating Tips

Room Temperature: Store in an airtight container for up to 3 days.

Refrigerator: Keeps for up to 5 days—bring to room temp before serving.

Freezer: Wrap individual slices or the whole cake in plastic and foil. Freeze for up to 2 months.

To Reheat: Microwave slices for 10–15 seconds. Avoid over-heating to keep it moist.

FAQs

1. Can I use frozen strawberries?
Yes, but thaw and drain them first. Pat them dry with a paper towel to avoid adding too much moisture.

2. Can I use canned pineapple instead of crushed?
If using pineapple chunks, chop them finely and drain well. Crushed works best for even texture.

3. What if I don’t have buttermilk?
Make a quick substitute: mix 1 tablespoon lemon juice or vinegar with 1 cup milk. Let it sit for 5 minutes.

4. Can I make this in a loaf pan?
You can! Divide the batter into two greased loaf pans and reduce the baking time to 50–55 minutes.

5. Do I need to flour the fruit before folding it in?
It helps keep the fruit from sinking. Tossing the fruit in a bit of flour before adding works well.

Tips & Tricks

Bring all ingredients to room temperature for smoother mixing.

Don’t rush creaming the butter and sugar—it gives the cake its lift.

Try lining the bottom of the bundt pan with a light layer of sugar for a crisp crust.

Want a golden exterior? Brush the cake with melted butter as soon as it comes out.

Use a serrated knife to cut clean slices without tearing the soft interior.

Recipe Variations

1. Tropical Coconut Version
Add ½ cup shredded sweetened coconut to the batter and sprinkle some on top before baking. Use coconut extract instead of vanilla for an island-inspired twist.

2. Lemon Zest Burst
Fold in the zest of 1 lemon with the fruit and swap vanilla extract for lemon extract. It adds a tangy brightness to the fruity base.

3. Strawberry-Only Pound Cake
Skip the pineapple and double the strawberries. Make sure to flour them lightly so they don’t sink.

4. Pineapple Upside-Down Style
Pour half the batter into the pan, layer some pineapple slices and strawberry halves, then top with the rest. When flipped, it reveals a pretty baked-in design.

5. Glazed Berry Pound Cake
Add a simple glaze with powdered sugar and a tablespoon of strawberry or pineapple juice. Drizzle over the cooled cake for a glossy, sweet finish.