If you’re looking for a cake that’s rich, moist, fruity, and guaranteed to impress, Fruit Pound Cake with Strawberry & Pineapple is the perfect choice. This cake combines the classic density and buttery richness of traditional pound cake with the bright, juicy sweetness of strawberries and pineapple. The result is a dessert that feels familiar yet exciting, comforting yet refreshing.
Perfect for gatherings, holidays, brunch, or afternoon coffee, this fruit-studded pound cake delivers flavor, texture, and visual appeal in every slice.
What Is Fruit Pound Cake with Strawberry & Pineapple?
Fruit Pound Cake with Strawberry & Pineapple is a butter-based loaf or bundt cake that incorporates chopped strawberries and pineapple into a dense, tender crumb. Unlike light sponge cakes, pound cakes are known for their rich texture, achieved through a high ratio of butter, eggs, and sugar.
Adding fruit transforms the traditional pound cake into a bright, flavorful dessert with natural sweetness and moisture from fresh or crushed fruit.
Why This Fruit Pound Cake Is So Popular
This cake stands out because it balances indulgence with freshness.
Reasons People Love It
- Rich, buttery pound cake base
- Juicy fruit in every bite
- Moist texture that keeps well
- Works for all seasons
- Simple ingredients with bakery-quality results
It’s the kind of cake that tastes even better the next day, making it ideal for make-ahead baking.
Flavor Profile and Texture
This cake delivers a layered flavor experience:
- Buttery, vanilla-forward base
- Sweet strawberries with a subtle tart note
- Tropical pineapple brightness
- Dense yet tender crumb
- Natural fruit moisture without sogginess
The combination of strawberry and pineapple creates a sweet-tart balance that prevents the cake from feeling heavy.
The Role of Fruit in Pound Cake
Fruit does more than add flavor—it affects structure and moisture.
Strawberries
- Provide natural sweetness
- Add pops of color
- Slightly acidic, balancing richness
Pineapple
- Adds tropical aroma
- Boosts moisture
- Enhances overall sweetness
When properly prepared, these fruits elevate the cake without compromising texture.
Fresh vs Canned Fruit: What Works Best?
Both can be used successfully with proper handling.
Fresh Strawberries
- Best for flavor and color
- Must be diced small
- Lightly coated in flour to prevent sinking
Pineapple
- Crushed canned pineapple works well
- Must be well-drained
- Fresh pineapple should be finely chopped
Removing excess moisture is key to avoiding a gummy crumb.
Key Ingredients Explained
Understanding the core ingredients ensures consistent success.
Butter
The foundation of pound cake. Use room-temperature butter for proper creaming and aeration.
Sugar
Adds sweetness and helps create a fine crumb. Granulated sugar is most common.
Eggs
Provide structure, richness, and stability.
Flour
All-purpose flour gives the cake its classic dense texture.
Milk or Cream
Adds moisture and softness to the crumb.
Vanilla Extract
Enhances both fruit and butter flavors.
Strawberries & Pineapple
The stars that bring freshness and visual appeal.
Why Pound Cake Is Perfect for Fruit Add-Ins
Pound cake’s sturdy structure makes it ideal for fruit:
- Dense crumb supports heavy mix-ins
- High fat content prevents dryness
- Flavor pairs well with fruit acidity
Unlike lighter cakes, pound cake holds fruit evenly without collapsing.
Step-by-Step Overview of How It’s Made
Step 1: Cream Butter and Sugar
This step incorporates air, setting the foundation for texture.
Step 2: Add Eggs Gradually
Ensures a smooth, emulsified batter.
Step 3: Mix Dry Ingredients
Flour is added gently to avoid overmixing.
Step 4: Fold in Fruit
Strawberries and pineapple are folded in carefully to prevent breaking down.
Step 5: Bake Low and Slow
Pound cake benefits from steady baking for even cooking.
Step 6: Cool Completely
Allows the crumb to set and flavors to develop.
Common Mistakes and How to Avoid Them
Too Much Fruit
Leads to soggy texture. Measure carefully.
Wet Fruit
Always drain and pat dry pineapple and strawberries.
Overmixing Batter
Creates a tough cake. Mix just until combined.
Overbaking
Dries out the cake. Check for doneness early.
Tips for a Perfect Moist Pound Cake
- Use room-temperature ingredients
- Cream butter and sugar thoroughly
- Coat fruit lightly in flour
- Bake in a light-colored pan
- Let cake rest before slicing
These small details make a big difference.
Variations You Can Try
Strawberry Pineapple Glazed Pound Cake
Top with a light strawberry or pineapple glaze.
Coconut Strawberry Pineapple Cake
Add shredded coconut for tropical flair.
Lemon Strawberry Pineapple Pound Cake
Add lemon zest for brightness.
Cream Cheese Pound Cake Version
Replace part of the butter with cream cheese for extra richness.
Mini Loaves
Perfect for gifting or portion control.
Healthier Adaptations
While pound cake is indulgent, small adjustments can help.
- Reduce sugar slightly
- Use part whole-wheat pastry flour
- Add Greek yogurt for moisture
- Control portion sizes
These tweaks preserve flavor while improving balance.
How to Store Fruit Pound Cake
Room Temperature
- Store tightly wrapped
- Keeps for 2–3 days
Refrigeration
- Extends freshness to 5–6 days
- Best wrapped to prevent drying
Freezing
- Freeze slices or whole cake up to 2 months
- Thaw at room temperature
Fruit pound cakes freeze exceptionally well.
Best Occasions to Serve This Cake
- Brunch tables
- Baby showers
- Afternoon tea
- Holiday dessert spreads
- Potlucks and gatherings
Its bright appearance makes it especially appealing for spring and summer events.
Serving Suggestions
- Dust with powdered sugar
- Serve with whipped cream
- Pair with vanilla ice cream
- Add fresh berries on the side
This cake is versatile enough to be dressed up or kept simple.
Frequently Asked Questions
Can I use frozen strawberries?
Yes, but thaw and drain thoroughly.
Can I bake this in a bundt pan?
Absolutely. Adjust baking time accordingly.
Why did my fruit sink?
Fruit pieces may be too large or too wet.
Can I make it ahead?
Yes. Flavor improves after resting overnight.
Why This Cake Never Goes Out of Style
Fruit Pound Cake with Strawberry & Pineapple brings together tradition and freshness. It’s nostalgic yet vibrant, simple yet impressive. The combination of buttery crumb and juicy fruit ensures it remains a favorite across generations.
It’s the kind of cake that feels homemade, comforting, and special—exactly what great baking should be.
Final Thoughts
Fruit Pound Cake with Strawberry & Pineapple is a timeless dessert that delivers richness, moisture, and fruit-forward flavor in every slice. Whether you’re baking for a celebration or simply treating yourself, this cake offers reliable results and irresistible taste.
Once you try it, it’s sure to become a staple in your baking rotation.
Print
Fruit Pound Cake with Strawberry & Pineapple: A Moist, Buttery Cake Bursting with Tropical Flavor
Ingredients
• 1½ cups (3 sticks / 340g) unsalted butter, softened
• 2 cups (400g) granulated sugar
• 4 large eggs, room temperature
• 3 cups (375g) all-purpose flour
• ½ tsp baking powder
• ½ tsp salt
• ¾ cup (180ml) whole milk
• 1 tsp vanilla extract
• 1½ cups fresh strawberries, finely diced & patted dry
• ¾ cup crushed pineapple, well-drained (reserve 1 tbsp juice for glaze)
• 1½ cups (180g) powdered sugar
• 1–2 tbsp reserved pineapple juice + 1 tsp lemon juice
• Optional: 2–3 thin strawberry slices for garnish
Instructions
- Preheat oven to 325°F (165°C). Grease and flour a 10-cup bundt pan or two 8×4″ loaf pans.
- In a bowl, whisk flour, baking powder, and salt.
- In a stand mixer, beat butter and sugar until light and fluffy (~5 min). Add eggs one at a time, beating well after each. Mix in vanilla.
- Alternate adding dry ingredients and milk to batter, beginning and ending with flour.
- Gently fold in strawberries and drained pineapple (overmixing = soggy cake!).
- Pour into prepared pan(s). Bake:
– Bundt: 60–70 min
– Loaves: 50–60 min
Until a toothpick comes out clean (tent with foil if top browns too quickly). - Cool in pan 15 min, then invert onto wire rack.
- Glaze: Whisk powdered sugar and juices until smooth. Drizzle over cooled cake. Garnish with strawberry slices if desired.
Prep Time: 20 min | Cook Time: 65 min | Total Time: 1 hr 45 min | Servings: 12 | Calories: 390 | Net Carbs: 52g | Fats: 20g | Protein: 6g