Pineapple Strawberry Pound Cake – Easy, Moist & Fruity Classic

Pineapple strawberry pound cake is the sweet, fruity twist on a Southern classic you didn’t know you needed. Packed with real strawberries, crushed pineapple, and a buttery base, this cake brings together the richness of a traditional pound cake with the bright, tropical notes of summer. In this article, we’re baking a version that’s easy to make with pantry staples (yes, even pound cake mix works), plus tips to get that perfectly tender texture. Whether you’re serving it at brunch or making it ahead for a gathering, this is a dessert that’s going to disappear fast.

How This Pineapple Strawberry Pound Cake Became a Family Favorite

From Summer Cravings to a Year-Round Keeper

Hi, I’m Bailey, the voice and recipe keeper here at Keep This Recipe, and let me tell you about the day this pineapple strawberry pound cake was born. It started with a simple craving for something sweet, fruity, and comforting. We had strawberries that were just about to turn, a can of crushed pineapple in the pantry, and a box of pound cake mix I’d been saving for an emergency dessert moment. This was it.

I wasn’t sure if it would work, honestly. I remembered my grandma making something close to this using her old pound cake pan, and how the house would fill with that dreamy smell. So I combined the pineapple (juice and all) with mashed strawberries and folded them into the batter. The result? Soft, rich, bright, and just sweet enough. It reminded me of a strawberry pound cake you’d find at a bakery, but with a tropical pineapple twist that makes it feel like sunshine in dessert form.

Why This Recipe Is Worth Keeping

I tested the recipe a few more times, including a version inspired by Sara Lee pound cake, dense, buttery, and foolproof. That’s when it clicked: this is more than just a cake, it’s one of those “keep forever” recipes. My kids devour it, my husband asks for it on birthdays, and I’ve brought it to more potlucks than I can count. If you’re looking for a moist, flavorful, not-too-fancy dessert that tastes like summer, this pineapple strawberry pound cake is it.

Key Ingredients for Pineapple Strawberry Pound Cake Perfection

Why Pineapple and Strawberries Make the Perfect Match

The real magic in this pineapple strawberry pound cake starts with two humble fruits that transform the texture and flavor of the entire recipe. Crushed pineapple adds moisture, natural sweetness, and that irresistible tropical note that sets this cake apart from anything else. Don’t drain the juice, use it. Pineapple juice not only enhances flavor but also replaces water in a typical pound cake mix, creating a softer, more tender crumb.

Strawberries, especially when slightly overripe, add bursts of flavor and a juicy texture. Mash them lightly so they blend into the batter while still leaving little pockets of berry goodness. The natural tartness of strawberries balances beautifully with the sugar and pineapple, making this cake feel both rich and refreshing at the same time.

This fruit pairing isn’t just delicious, it’s strategic. Pineapple breaks down the dense texture that some pound cakes have, while strawberries introduce color, aroma, and brightness. If you’ve ever wondered what would happen if a strawberry pound cake met a pineapple upside-down cake, this is your answer.

The Best Base and Tools to Use

You can absolutely make this cake from scratch, but using a high-quality pound cake mix is my go-to shortcut. It guarantees structure, and the added fruits bring the freshness. If you love that buttery, smooth texture of a Sara Lee pound cake, this recipe gives you something very close, with even more personality.

Don’t forget to use a good pound cake pan. A classic bundt-style or loaf pan helps distribute heat evenly, keeping the outside golden and the inside moist. Grease it well and dust with flour to prevent sticking, especially important when baking with juicy fruits.

Next, we’ll dive into step-by-step instructions to make your pineapple strawberry pound cake perfectly every time.

How to Make the Perfect Pineapple Strawberry Pound Cake

Step-by-Step Instructions for a Moist and Flavorful Result

This fruity twist on a classic pound cake is incredibly easy to pull together. You’ll get a buttery, dense crumb, plus juicy pockets of pineapple and strawberry in every slice. Whether it’s your first time making this or you’ve baked a dozen cakes before, the process stays straightforward and rewarding.

Ingredients:

• 1 box of pound cake mix
• 3 large eggs
• 1/2 cup vegetable oil
• 1/2 cup crushed pineapple (with juice)
• 3/4 cup mashed strawberries
• 1 teaspoon vanilla extract
• Optional: 1/4 teaspoon almond extract for added depth

Instructions:

1. Preheat the oven to 350°F. Grease and flour a bundt or loaf-style pan.
2. In a large bowl, combine the cake mix, eggs, oil, and crushed pineapple with its juice. Mix for about 2 minutes until the batter is smooth and evenly blended.
3. Fold in the mashed strawberries gently, just enough to combine. You’ll want to see some berry streaks in the mix.
4. Pour into the prepared pan and smooth the top.
5. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
6. Let the cake cool in the pan for 10 minutes, then turn it out onto a rack to cool completely.

This combination gives you the richness of a traditional pound cake and a fresh, fruity balance that’s perfect for warmer months, or anytime you’re craving something sweet and bright.

Tips to Level Up the Flavor

To make your cake even more irresistible, drizzle a glaze made with pineapple juice and powdered sugar over the top while it’s still slightly warm. It gives a beautiful finish and locks in moisture.

This recipe works beautifully whether you use fresh fruit or slightly overripe ones, and if you’re pressed for time, pre-sliced frozen strawberries can be a great substitute, just thaw and drain them first.

Store your finished cake in an airtight container at room temperature for up to three days, or refrigerate it for a longer shelf life. It also freezes well. Slice and wrap individual portions for grab-and-go treats or quick desserts down the road.

You’re just one FAQ section away from mastering this recipe with confidence.

FAQ :

Pineapple strawberry pound cake recipe

This cake brings together the best of two dessert worlds, the richness of pound cake and the fruity freshness of summer flavors. It’s perfect for brunch tables, casual celebrations, or a sweet treat with your afternoon coffee. And because the ingredients are simple and the method is easy, this pineapple strawberry pound cake is one of those “make again and again” recipes.