Strawberry Pineapple Pound Cake

Here’s a full, rich recipe you can use for your post or image, same crowd-favorite style 👇🍓🍍

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🍓🍍 Strawberry Pineapple Pound Cake

Buttery • Moist • Sweet & Tropical

Ingredients

Pound Cake

• 3 cups all-purpose flour
• 3 cups sugar
• 1½ cups (3 sticks) butter, softened
• 6 large eggs, room temperature
• 1 cup sour cream
• ½ cup crushed pineapple (well drained)
• ½ cup strawberry puree (fresh or frozen, blended)
• 1 tbsp vanilla extract
• ½ tsp salt

Strawberry–Pineapple Glaze

• 2 cups powdered sugar
• 2–3 tbsp pineapple juice
• 2 tbsp strawberry puree

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Instructions

1. Preheat oven to 325°F (165°C). Grease and flour a bundt or tube pan.
2. Cream butter and sugar until light and fluffy (4–5 minutes).
3. Add eggs one at a time, mixing well after each.
4. Mix in vanilla.
5. Add sour cream, then gently mix in pineapple and strawberry puree.
6. Gradually add flour and salt, mixing just until combined.
7. Pour batter into prepared pan and smooth the top.
8. Bake for 80–90 minutes, tent loosely if browning too fast.
9. Cool 15 minutes, then turn out and cool completely.

Glaze

10. Whisk powdered sugar, pineapple juice, and strawberry puree until smooth.
11. Drizzle over cooled cake.

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✨ Tips

• Drain pineapple very well to avoid excess moisture
• Use room-temperature ingredients
• Flavor gets better the next day

🍓🍍 A fruity twist on classic pound cake — rich, moist, and irresistible.

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If you want, I can:

• Make a “Don’t LOSE This Recipe” version
• Shorten it for Pinterest image text
• Convert to grams
• Create a cream cheese version

Just tell me 👍