The first time I pulled this Strawberry Pineapple Pound Cake from the oven, my kitchen smelled like a tropical vacation. I was dreaming of a spring dessert that was both comforting and bright, and the combination of sweet strawberries and tangy pineapple swirled into a rich, cream cheese pound cake was my answer. As it baked, the warm, buttery aroma mingled with fruity sweetness, creating an irresistible perfume. The finished cake, with its golden crust and beautiful marbled interior, was moist, dense, and bursting with flavor. That first slice, still slightly warm, was pure bliss—a perfect balance of rich cake and vibrant fruit in every bite.
Why You’ll Love This Recipe
You’re going to love this recipe because it takes the classic, tender crumb of a cream cheese pound cake and elevates it with the sunny, vibrant flavors of strawberry and pineapple. It’s a stunningly beautiful cake with a marbled interior that’s surprisingly simple to achieve. Perfect for brunches, potlucks, or a special afternoon treat, this cake is moist, rich, and endlessly satisfying. It’s a guaranteed crowd-pleaser that feels fancy but comes together with familiar mixing methods. If you love a dessert that’s both impressive and deeply comforting, this is your new go-to recipe.
Ingredients
For the Cake:
- 1 ½ cups (340g) unsalted butter, softened to room temperature
- 1 (8 oz) block full-fat cream cheese, softened to room temperature
- 3 cups (600g) granulated sugar
- 6 large eggs, at room temperature
- 3 cups (360g) all-purpose flour, sifted
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 tablespoon pure vanilla extract
For the Fruit Swirls:
- 1 ½ cups fresh strawberries, hulled and finely diced
- ½ cup (120ml) crushed pineapple, drained very well
- 2 tablespoons granulated sugar (for macerating strawberries)
- 1 tablespoon all-purpose flour (for coating fruit)
Let’s talk ingredients, as they are key to this cake’s perfect texture and flavor. Room temperature butter and cream cheese are non-negotiable; they must be truly softened to cream together smoothly and incorporate air for a light crumb. Cold ingredients will result in a dense, lumpy batter. For the fruit, draining the pineapple extremely well is critical. I press it in a fine-mesh sieve and then press it with paper towels. Any extra juice will throw off the cake’s moisture balance and can cause soggy spots. Macerating the strawberries with a little sugar draws out their juices, which you should also drain slightly and toss with flour. This prevents the fruit from sinking. Don’t skip this step; it makes a huge difference.
Equipment Needed
- 10-inch tube pan or 12-cup Bundt pan
- Stand mixer or hand mixer and large bowl
- Medium mixing bowls (for preparing fruit)
- Fine-mesh sieve (for draining pineapple and sifting flour)
- Spatula
- Measuring cups and spoons
- Toothpick or cake tester
Your equipment list is standard for pound cake bakers. A tube pan or Bundt pan is ideal for even baking of such a dense batter. I grease and flour mine meticulously—this cake is too precious to stick. A stand mixer is a hero here for the lengthy creaming process, but a powerful hand mixer works. You’ll need a couple of bowls for prepping the drained, floured fruit. A fine-mesh sieve is essential for both sifting the flour (for a tender crumb) and pressing the liquid from the pineapple. A spatula is your best friend for gently folding in the flour and creating the fruit swirls without overmixing.
Step-by-Step Instructions
I always start by preheating my oven to 325°F (160°C) and preparing my pan. I use a solid, non-stick spray with flour, or I grease every nook with butter and dust it with flour. This careful step ensures a clean release. Then, I prep my fruit. In one bowl, I toss the diced strawberries with 2 tablespoons of sugar and let them sit for 15 minutes. In another, I place my well-drained crushed pineapple on a stack of paper towels and press to remove every drop of excess juice. I then toss both fruits separately with a dusting of flour. This keeps them suspended in the batter.
In the bowl of my stand mixer, I cream the softened butter and cream cheese together on medium-high speed for a full 4-5 minutes. It should become very pale, fluffy, and completely smooth. I add the sugar gradually and beat for another 3-4 minutes until light and airy. I scrape down the bowl often. Then, I add the eggs one at a time, beating well after each addition and scraping the bowl. The mixture may look slightly curdled after adding eggs—this is normal. I beat in the vanilla extract.(See the next page below to continue…)