Moist Strawberry Pineapple Pound Cake
Moist strawberry pineapple pound cake delivers a rich flavor with every bite. This recipe solves the problem of dry, flavorless cakes. After making this many times, I’ve learned the secret to a tender crumb. The golden crust and juicy center make it irresistible. Try this with Crispy Lemon Herb Roasted Chicken Thighs. Jump to Recipe If you love recipes like this, you’ll also enjoy Crispy Lemon Herb Roasted Chicken Thighs and Easy Low Carb Philly Cheesesteak Casserole.
Why This Moist Strawberry Pineapple Pound Cake Is Pure Comfort
- Soft and moist texture
- Tangy pineapple and sweet strawberries
- Perfect for any occasion
- Easy to make
What You'll Need for Moist Strawberry Pineapple Pound Cake
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, melted
- 1/2 cup pineapple, diced
- 1 cup fresh strawberries, chopped
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1/2 tsp lemon zest
- 1/2 tsp orange zest
- 1/2 tsp almond extract
- 1/4 tsp nutmeg
- Optional: Confectioners’ sugar
- Optional: Fresh berries
- Optional: Whipped cream
📝 Ingredient Notes
- Strawberries: Use ripe strawberries for the best flavor.
- Pineapple: Use fresh or canned pineapple, drained well.
- Butter: Use unsalted butter for better flavor control.
- Vanilla extract: Use pure vanilla extract for a richer taste.
🛒 Tools & Equipment I Recommend
- Bundt pan — Ensures even baking and a beautiful shape → See on Amazon
- Stand mixer — Makes mixing cake batter easier and more consistent → See on Amazon
How to Make Moist Strawberry Pineapple Pound Cake
- Preparation: Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
- Mix dry ingredients: In a bowl, whisk together flour, baking powder, salt, and spices.
- Mix wet ingredients: In another bowl, mix melted butter, sugar, eggs, and vanilla extract.
- Combine: Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Add fruits: Fold in diced pineapple and chopped strawberries.
- Bake: Pour batter into the prepared pan. Bake for 50-60 minutes, or until a toothpick comes out clean.
- Cool and serve: Let the cake cool in the pan for 10 minutes. Invert onto a serving plate and let cool completely. Serve with a glaze or toppings of your choice.
Cook's Tips for Perfect Moist Strawberry Pineapple Pound Cake
- Baking: Use room temperature eggs for better mixing and a smoother batter.
- Common mistake and fix: If the cake is dry, make sure not to overbake it. Check it with a toothpick before removing from the oven.
- Flavor: Add a bit of citrus zest for a refreshing twist.
- Texture: Use a bundt pan with a non-stick coating for easy release and even baking.
Storing & Reheating Moist Strawberry Pineapple Pound Cake
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container for up to 5 days Make-ahead tip: Make up to 2 days in advance, store in the fridge
Freezing Moist Strawberry Pineapple Pound Cake
Freeze slices for up to 3 months
How to Reheat Without Drying It Out
Oven: Reheat in a 300°F (150°C) oven for 10-15 minutes Microwave: Microwave for 20-30 seconds
Recipe Notes
- Chef tip: Let the cake cool completely before adding a glaze to prevent it from melting.
- Best substitution: Use canned pineapple if fresh is not available, but drain well.
- Make-ahead: The cake can be made up to 2 days in advance and stored in the fridge.
- Scaling: Double the recipe for a larger cake or use a 12-cup bundt pan.
- Troubleshooting: If the top of the cake is overbrowned, cover it loosely with aluminum foil.
Want to level up this recipe?
Spatula — Helps in folding ingredients without deflating the batter → Check price on Amazon
Moist Strawberry Pineapple Pound Cake
Ingredients
Main Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, melted
- 1/2 cup pineapple, diced
- 1 cup fresh strawberries, chopped
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
Seasonings
- 1/2 tsp lemon zest
- 1/2 tsp orange zest
- 1/2 tsp almond extract
- 1/4 tsp nutmeg
Optional Toppings
- Confectioners’ sugar
- Fresh berries
- Whipped cream
Instructions
- Preparation: Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
- Mix dry ingredients: In a bowl, whisk together flour, baking powder, salt, and spices.
- Mix wet ingredients: In another bowl, mix melted butter, sugar, eggs, and vanilla extract.
- Combine: Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Add fruits: Fold in diced pineapple and chopped strawberries.
- Bake: Pour batter into the prepared pan. Bake for 50-60 minutes, or until a toothpick comes out clean.
- Cool and serve: Let the cake cool in the pan for 10 minutes. Invert onto a serving plate and let cool completely. Serve with a glaze or toppings of your choice.
Notes
- Chef tip: Let the cake cool completely before adding a glaze to prevent it from melting.
- Best substitution: Use canned pineapple if fresh is not available, but drain well.
- Make-ahead: The cake can be made up to 2 days in advance and stored in the fridge.
- Scaling: Double the recipe for a larger cake or use a 12-cup bundt pan.
- Troubleshooting: If the top of the cake is overbrowned, cover it loosely with aluminum foil.
Storage
- Fridge: Store in an airtight container for up to 5 days
- Freezer: Freeze slices for up to 3 months
- Oven reheat: Reheat in a 300°F (150°C) oven for 10-15 minutes
- Microwave reheat: Microwave for 20-30 seconds
- Make ahead: Make up to 2 days in advance, store in the fridge
Nutrition Per Serving
- Calories: 320
- Protein: 4g
- Fat: 12g
- Carbs: 42g
- Fiber: 2g
- Sugar: 25g
- Sodium: 150mg
- Cholesterol: 70mg
- Sat. Fat: 6g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Moist Strawberry Pineapple Pound Cake FAQs
Yes, this cake can be made up to 2 days in advance. Store it in an airtight container in the fridge.
A dry cake can result from overbaking or not enough moisture. Make sure to check the cake with a toothpick and avoid overbaking.
Yes, you can freeze individual slices for up to 3 months. Wrap tightly in plastic wrap and place in a sealed container.
If you don't have strawberries, you can substitute them with blueberries or raspberries for a similar texture and flavor.
This cake lasts up to 5 days when stored in an airtight container in the fridge. For longer storage, freeze the slices.
A Warm Final Note
I can’t wait for you to try Moist Strawberry Pineapple Pound Cake and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
