I met Henry last spring at the farmer’s market, tucked behind a row of tomato plants. He wore a sun-faded ball cap and had a habit of peeling oranges while talking. I was eyeing a crate of strawberries when he leaned over and said, “Those are from my sister’s farm. Sweeter than they look. Toss ’em with pineapple, and you’ll have something real nice.”
I smiled politely, but he went on, describing a cake his grandmother used to make dense, buttery, with chunks of strawberry and pineapple baked right in. “It stuck to your ribs in the best way,” he said, grinning like he’d just eaten a slice that morning.
I ended up buying two quarts and a tin of his sister’s homemade pineapple jam. That evening, I scribbled notes from our conversation and started playing with an old pound cake recipe I had tucked in my drawer. I swapped out the jam for crushed pineapple, chopped the strawberries fresh, and added a splash of vanilla.
The scent that filled my kitchen reminded me of Sunday potlucks and front porch dinners after church. I wrapped up a few slices and brought them back to the market the following week, hoping to find Henry again. He wasn’t there. But I’ve been baking that cake ever since.
Short Description
A moist, buttery pound cake filled with juicy strawberries and sweet crushed pineapple, baked to perfection in a bundt pan. This fruity twist on a classic is perfect for brunch, gatherings, or anytime you crave something homey and bright.
Key Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 cup fresh strawberries, chopped
- 1 cup crushed pineapple, drained
- 1 teaspoon vanilla extract
Tools Needed
- 10-inch bundt pan
- Electric mixer (hand or stand)
- Mixing bowls
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Cooling rack
Cooking Instructions
Step 1: Prepare the Pan
Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan thoroughly to prevent sticking.
Step 2: Cream Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar together until light and fluffy—about 3 to 5 minutes on medium speed.
Step 3: Add Eggs One at a Time
Beat in eggs, one at a time, mixing well after each addition to keep the batter smooth and emulsified.
Step 4: Mix Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry mixture to the creamed butter, alternating with buttermilk. Begin and end with the dry mix. Stir until just combined—don’t overmix.
Step 6: Fold in Fruit and Vanilla
Gently fold in the chopped strawberries, drained pineapple, and vanilla extract with a spatula. Make sure the fruit is evenly distributed throughout the batter.
Step 7: Pour and Smooth
Spoon the batter into the prepared bundt pan, spreading it evenly and smoothing the top.
Step 8: Bake
Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden and slightly springy to the touch.
Step 9: Cool
Let the cake cool in the pan for 10 minutes. Then turn it out onto a wire rack to cool completely before slicing or glazing.
Why You’ll Love This Recipe
Bright and Fruity: Fresh strawberries and pineapple add a juicy, tangy balance to the rich pound cake base.
Moist Texture: The buttermilk keeps the crumb soft and tender.
Impressive but Easy: Simple steps with delicious, bakery-worthy results.
Great for Any Occasion: Works for brunch, tea time, potlucks, or just a treat for yourself.
Crowd Pleaser: It slices beautifully and holds its shape—ideal for gatherings.
Mistakes to Avoid & Solutions
Using wet fruit: Too much moisture can make the cake soggy.
Solution: Pat strawberries dry and drain the pineapple well before adding.
Overmixing the batter: This leads to a tough texture.
Solution: Mix until ingredients are just incorporated—no more.
Forgetting to flour the pan: The cake may stick and break.
Solution: Always grease and flour the bundt pan, even if it’s non-stick.
Baking at too high a temp: It can cause the cake to brown too quickly.
Solution: Stick to 350°F and use an oven thermometer for accuracy.
Not cooling enough before flipping: Cake may fall apart.
Solution: Let it cool for 10 minutes in the pan before turning it out.
Serving and Pairing Suggestions
Dust with powdered sugar or drizzle with a light lemon glaze for extra brightness.
Serve with a scoop of vanilla bean ice cream or a dollop of whipped cream.
Pair with a cup of hot tea, lemonade, or even a sparkling rosé.
Slice thinly for a brunch buffet or serve thick slices plated for dessert.
Garnish with fresh berries and mint leaves for a pop of color.
Storage and Reheating Tips
Room Temperature: Store covered at room temperature for up to 3 days.
Refrigerator: Wrap tightly and refrigerate for up to 5 days. Let sit at room temp before serving.
Freezer: Wrap slices in plastic wrap and foil, freeze up to 2 months.
Reheating: Warm individual slices in the microwave for 10–15 seconds to revive moisture.
Avoid moisture buildup: Place a paper towel in the container to absorb condensation.
FAQs
1. Can I use frozen fruit instead of fresh?
Yes, but thaw and drain well. Pat dry to avoid extra moisture in the batter.
2. Can I substitute sour cream for buttermilk?
You can. Use the same amount of sour cream—it will give a slightly tangier flavor.
3. Can I make this in a loaf pan instead?
Yes. Divide into two 9×5-inch loaf pans and reduce bake time to 45–55 minutes.
4. What kind of pineapple works best?
Crushed pineapple canned in juice (not syrup) is best. Drain it well before using.
5. Should I coat the fruit in flour before adding?
Not necessary, but if your fruit is extra juicy, tossing it in 1 tbsp flour can help it stay suspended in the batter.
Tips & Tricks
Use room temperature ingredients for better mixing and texture.
Don’t skip the vanilla—it adds warmth and depth to the fruity flavors.
If strawberries are out of season, swap with diced mango or raspberries.
Test for doneness in multiple spots—bundt cakes are thick and need even baking.
Add a light glaze of pineapple juice and powdered sugar for shine and moisture.
Recipe Variations
Coconut Twist: Add 1/2 cup shredded coconut to the batter and use coconut extract instead of vanilla for a tropical feel.
Berry Medley: Replace strawberries with a mix of raspberries and blueberries for a more tart profile.
Citrus Glazed: Add zest of 1 lemon and 1 orange to the batter. Make a citrus glaze with powdered sugar and fresh juice to pour over cooled cake.
Nutty Delight: Stir in 3/4 cup chopped pecans or walnuts for crunch and a slightly earthy finish.
Gluten-Free Version: Use a gluten-free all-purpose flour blend. Make sure to choose one with xanthan gum for structure.
Final Thoughts
I still look for Henry every time I visit that market. Maybe he was passing through, or maybe he simply knew I needed that recipe more than he did. This Strawberry Pineapple Pound Cake now holds a quiet place in my kitchen, the kind I make when I want to feel grounded.
It’s soft but firm, fruity but rich, and it’s made its way into birthdays, welcome baskets, and the occasional late-night snack with coffee. Sometimes a recipe doesn’t come from a book or blog but from a stranger peeling an orange on a warm afternoon. And somehow, those are the ones that stay with you longest.
Strawberry Pineapple Pound Cake
Print ThisIngredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 cup fresh strawberries, chopped
- 1 cup crushed pineapple, drained
- 1 teaspoon vanilla extract
Instructions
Step 1: Prepare the Pan
Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
Step 2: Cream Butter and Sugar
Beat softened butter and sugar until light and fluffy, about 3–5 minutes.
Step 3: Add Eggs
Add eggs one at a time, beating well after each.
Step 4: Mix Dry Ingredients
Whisk together flour, baking powder, baking soda, and salt.
Step 5: Combine with Buttermilk
Add dry mix to butter mixture alternately with buttermilk, beginning and ending with dry. Mix just until combined.
Step 6: Fold in Fruit and Vanilla
Fold in strawberries, drained pineapple, and vanilla until evenly mixed.
Step 7: Fill Pan
Pour batter into pan and smooth the top.
Step 8: Bake
Bake 60–70 minutes, until a toothpick comes out clean and top is golden.
Step 9: Cool
Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
