Fresh strawberries and sweet pineapple turn a standard pound cake into something truly special. This Strawberry Pineapple Pound Cake keeps everything you love about a traditional Southern recipe—the rich, buttery taste and thick, tender crumb—while adding juicy fruit into every single slice.
The crushed pineapple folded right into the batter keeps the inside incredibly moist, while the sliced strawberries placed at the bottom of the pan bake into a glistening, caramelized topping once the cake is flipped over. Finished with an easy, two-ingredient pineapple glaze, it is simple to whip up, completely foolproof, and always a hit at potlucks, brunches, and summer barbecues.
Quick Overview
- Prep Time: 20 minutes
- Bake Time: 1 hour 10 minutes to 1 hour 20 minutes
- Cooling Time: 1 hour
- Servings: 10 to 12 hearty slices
- Difficulty: Beginner-friendly
Why You’ll Love This Recipe
- Naturally Extra Moist: Crushed pineapple adds natural fruit sugars and juice to the batter, preventing the cake from drying out even days after baking.
- Built-In Upside-Down Berry Top: Sliced strawberries bake directly under the batter, creating a glossy, colorful berry crown when inverted onto a platter.
- Simple Pantry Staples: Uses real, straightforward ingredients with no special bakery tricks or artificial flavorings required.
Ingredients You’ll Need
For the Pound Cake:
- 1 cup (2 sticks / 226g) Unsalted Butter: Make sure it is softened to room temperature on the counter so it creams easily.
- 2 cups Granulated Sugar: Whipped with the butter to build a light, airy crumb structure.
- 4 Large Eggs: Brought to room temperature to blend smoothly into the batter without splitting.
- 3 cups All-Purpose Flour: Spooned and leveled into measuring cups so the batter stays light.
- 1 tsp Baking Powder: Gives the heavy fruit-filled batter the perfect lift.
- ½ tsp Salt: Cuts through the richness and balances the sweetness.
- 1 cup Crushed Pineapple (in 100% juice, well-drained): Canned crushed pineapple works best; remember to press out excess juice in a strainer and save a couple of tablespoons for the glaze.
- 1 tsp Pure Vanilla Extract: Adds warm aroma and complements the fruit.
- 1 ½ cups Fresh Strawberries (sliced): Hulled and cut into thin slices to line the bottom of your pan.
For the Pineapple Glaze:
- 1 cup Powdered Sugar (Confectioners’ Sugar): Sifted so it’s smooth and free of lumps.
- 2 to 3 tbsp Reserved Pineapple Juice: Adjust to get your favorite pourable drizzle consistency.
- ½ tsp Vanilla Extract (optional): For an extra hint of sweetness.
Step-by-Step Instructions
1. Prep Your Pan and Strawberries
Preheat your oven to 325°F (165°C) with the baking rack placed in the center. Thoroughly grease a 10-to-12-cup standard Bundt pan with softened butter or baking spray with flour, making sure to coat every flute and the center tube well.
Arrange your fresh strawberry slices in an even layer across the bottom ridges of the pan. Set the pan aside.
2. Whisk the Dry Ingredients
In a medium mixing bowl, whisk together the 3 cups of flour, 1 tsp baking powder, and ½ tsp salt. Set this aside for later.
3. Cream the Butter and Sugar
In a large mixing bowl (or stand mixer), beat the 1 cup of softened butter on medium speed for about 1 minute until smooth. Gradually pour in the 2 cups of sugar. Beat on medium-high speed for 4 to 5 minutes until the mixture looks pale, fluffy, and light as a cloud.
4. Add Eggs One at a Time
Turn the mixer down to medium-low speed. Add the room-temperature eggs one by one, mixing just until each egg disappears before adding the next. Use a spatula to scrape down the sides and bottom of the bowl so everything mixes evenly.
5. Mix in Dry Ingredients and Vanilla
Stir in the 1 tsp vanilla extract. Add the flour mixture in three small batches, mixing on low speed only until the flour just disappears. Do not overmix the batter at this stage to keep the crumb tender.
6. Fold in the Pineapple
Take your well-drained crushed pineapple and gently fold it into the thick batter using a rubber spatula until evenly distributed.
7. Layer and Bake
Spoon the thick batter gently over the strawberry slices in your Bundt pan, spreading it out evenly on top with a spatula. Tap the pan firmly against the kitchen counter two times to release any trapped air bubbles.
Bake at 325°F (165°C) for 1 hour 10 minutes to 1 hour 20 minutes. The cake is done when the top is deep golden brown and a long wooden skewer inserted into the center comes out clean or with just a couple of moist crumbs.
8. Cool and Flip
Let the cake rest and cool in the pan on a wire rack for 15 to 20 minutes. Do not leave it in the pan longer, or the warm strawberries may stick to the bottom. Place a large plate or cooling rack over the pan and carefully flip it over. Let the cake cool completely to room temperature.
9. Glaze and Enjoy
In a small bowl, whisk together the powdered sugar, reserved pineapple juice, and vanilla until smooth and glossy. Drizzle the glaze generously over the top of the cooled cake, allowing it to drip down the sides. Let the glaze set for 10 minutes before slicing.
Simple Baker’s Tips for Success
- Drain the Pineapple Well: Pour the canned crushed pineapple into a fine-mesh strainer and press it down with the back of a spoon to remove excess juice. If the pineapple is too wet, it can make the middle of the cake dense or soggy.
- Use Room Temperature Ingredients: Cold eggs or hard butter will cause your batter to curdle and break, leading to uneven texture. Set your eggs and butter on the counter about 45 minutes before baking.
- Grease the Pan Thoroughly: Because the strawberries bake at the bottom in their natural juices, coating every corner of your Bundt pan with butter and flour (or baking spray with flour) guarantees the cake slides right out without sticking.
Storage and Freezing Instructions
- Countertop Storage: Cover the cake loosely with a cake dome or wrap in plastic and keep at room temperature for up to 3 days.
- Refrigerator Storage: Store in an airtight container in the fridge for up to 5 to 6 days. Bring slices back to room temperature for 15 minutes before enjoying.
- Freezer Instructions: Wrap individual, unglazed slices tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw on the counter for 30 minutes before serving.