Pineapple Strawberry Pound Cake

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Pineapple Strawberry Pound Cake 🍍🍓

This delightful Pineapple Strawberry Pound Cake is the perfect blend of tropical sweetness and rich, buttery goodness. With a moist, tender cake and bursts of juicy pineapple and strawberries, this cake is sure to impress your family and friends at any gathering!

Why You’ll Love This Pineapple Strawberry Pound Cake

This pound cake is not just your average dessert. The combination of pineapple and strawberries adds a refreshing fruity twist, while the buttery, rich pound cake base holds everything together in a deliciously satisfying bite. It’s easy to make and perfect for any occasion, whether it’s a birthday, holiday, or a simple treat with your afternoon tea.

Ingredients for the Pound Cake 🍰

Here’s everything you’ll need for this mouthwatering cake:

For the Pound Cake:

  • 1 cup unsalted butter (softened) 🧈

  • 1 (8 oz) package cream cheese (softened) 🧀

  • 3 cups granulated sugar 🍬

  • 6 large eggs (at room temperature) 🥚

  • 3 cups all-purpose flour (sifted) 🍚

  • 1/4 teaspoon salt 🧂

  • 1 teaspoon vanilla extract 🍦

  • 1/2 teaspoon almond extract (optional) 🌰

  • 1/2 cup crushed pineapple (drained, juice reserved) 🍍

For the Strawberry Sauce (Optional Topping):

  • 1 cup fresh strawberries, sliced 🍓

  • 1/4 cup granulated sugar 🍬

  • 1 tablespoon lemon juice 🍋

How to Make Pineapple Strawberry Pound Cake 🍴

Step 1: Prepare the Ingredients
Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or tube pan.

Step 2: Cream the Butter and Cream Cheese
In a large mixing bowl, beat the softened butter and cream cheese until light and fluffy. This should take about 3-4 minutes.

Step 3: Add the Sugar and Eggs
Gradually add the sugar, beating well after each addition. Then add the eggs, one at a time, making sure each egg is fully incorporated before adding the next one. Scrape down the sides of the bowl as needed.

Step 4: Mix in the Dry Ingredients
In a separate bowl, whisk together the sifted flour, salt, and vanilla extract. Add the flour mixture to the butter mixture in batches, alternating with the pineapple juice, and mix until just combined.

Step 5: Add the Pineapple
Gently fold in the drained crushed pineapple. Be careful not to overmix; just stir until evenly distributed throughout the batter.

Step 6: Bake the Cake
Pour the batter into the prepared pan and smooth the top. Bake for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean.

Step 7: Cool and Remove from the Pan
Allow the cake to cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.

Optional Strawberry Sauce Topping 🍓🍰

While your cake is cooling, you can make a quick strawberry sauce for extra flavor.

Step 1: Make the Sauce
In a small saucepan, combine the sliced strawberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the strawberries soften and release their juices. Let it simmer for about 5 minutes, then remove from heat and allow it to cool.

Step 2: Drizzle Over the Cake
Once the cake is completely cool, drizzle the strawberry sauce over the top or serve it on the side.

Pro Tips for the Perfect Pound Cake

  • Room Temperature Ingredients: Make sure your butter, cream cheese, and eggs are at room temperature to ensure they incorporate properly and create a smooth, even batter.

  • Don’t Overmix the Batter: Overmixing the batter can result in a dense cake. Mix just until combined to maintain a light, fluffy texture.

  • Optional Strawberry Sauce: If you prefer a less sweet option, skip the sauce, and enjoy the cake as is with the natural sweetness of the pineapple.

What to Serve With Pineapple Strawberry Pound Cake

  • Coffee or Tea ☕

  • Fresh Whipped Cream 🍦

  • Vanilla Ice Cream 🍨

  • Chocolate Ganache 🍫

This cake pairs beautifully with a hot drink, or you can serve it with a scoop of vanilla ice cream for an extra indulgent treat!

Storage Tips

  • Room Temperature: Store leftover cake at room temperature in an airtight container for up to 3 days.

  • Refrigeration: You can refrigerate the cake for longer storage (up to 1 week), but it’s best served at room temperature for the most tender bite.

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