Strawberry Pineapple Pound Cake with Cream Cheese

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If you’re searching for a dessert that’s moist, flavorful, and visually stunning, this Strawberry-Pineapple Pound Cake with Cream Cheese Glaze is the showstopper you need. The tender crumb of the buttery pound cake is infused with tropical pineapple and sweet strawberries, then drizzled with a silky cream cheese glaze that takes it over the top.

This isn’t your ordinary pound cake—it’s a fruity twist on a Southern classic. Perfect for spring gatherings, summer parties, or holiday dessert tables, this recipe is packed with flavor and charm. Whether you’re serving it with coffee in the afternoon or bringing it to a potluck, this cake always earns rave reviews.

Why You’ll Love This Recipe

• Moist & flavorful: The combination of pineapple and strawberry makes every bite refreshing and sweet.

• Beautiful presentation: The natural pink hue and glossy glaze make it eye-catching on any dessert table.

• Crowd-pleasing: Both kids and adults love the fruity flavor and cream cheese glaze.

• Versatile: Works for brunch, potlucks, birthdays, or just as a weekend baking project.

• Freezer-friendly: You can make it ahead and freeze for stress-free entertaining.

• Southern charm: A classic pound cake with a fruity twist inspired by Southern baking traditions.

Ingredient Breakdown

For the Pound Cake

• Unsalted butter: The backbone of pound cake, providing richness and a tender crumb.

• Granulated sugar: Sweetens the cake and helps with structure.

• Eggs: Add richness, structure, and moisture—room temperature eggs whip better.

• All-purpose flour (sifted): Ensures a lighter texture by removing lumps and aerating.

• Baking powder: Gives a little lift without compromising the dense pound cake texture.

• Salt: Balances the sweetness and enhances flavor.

• Vanilla extract: Adds warmth and rounds out the fruity flavors.

• Almond extract (optional): Gives a nutty, aromatic note that complements fruit beautifully.

• Crushed pineapple (drained): Brings tropical sweetness and moisture.

• Strawberry puree: Creates natural color and flavor. Use fresh or frozen strawberries blended smooth.

• Food coloring (optional): Enhances the pink hue if you want a bolder look.

For the Cream Cheese Glaze

• Cream cheese: Smooth, tangy, and creamy—perfect for balancing sweetness.

• Powdered sugar: Sweetens and thickens the glaze.

• Milk or cream: Adjusts the consistency for drizzling.

• Vanilla extract: Adds warmth and flavor depth.

Pro Tips

1. Room temperature ingredients: Butter, eggs, and cream cheese should be at room temp for the smoothest batter and glaze.

2. Drain pineapple well: Too much juice can make the cake dense and heavy.

3. Don’t overmix: Mix until just combined after adding flour to avoid a tough cake.

4. Cool completely before glazing: If the cake is warm, the glaze will melt right off.

5. Check early: Start checking for doneness at 1 hour 10 minutes to avoid overbaking.

Ingredient Swaps or Variations

• Coconut twist: Add ½ cup shredded coconut to the batter for a tropical vibe.

• Citrus boost: Replace almond extract with lemon or orange zest for brightness.

• Berry swap: Use raspberry or blueberry puree instead of strawberry for variety.

• Gluten-free option: Swap all-purpose flour for a cup-for-cup gluten-free baking blend.

• Frost instead of glaze: Use a cream cheese frosting for a richer, thicker topping.

Serving Suggestions

This cake shines on its own, but you can elevate it with simple pairings:

• Serve slices with fresh strawberries and pineapple chunks on the side.

• Add a dollop of whipped cream for extra indulgence.

• Pair with coffee, tea

• Top with toasted coconut for a decorative crunch.

Make Ahead + Storage Tips

• Make ahead: Bake the cake up to 2 days in advance. Keep wrapped tightly at room temperature. Glaze just before serving.

• Refrigerate leftovers: Store in an airtight container for up to 5 days. Bring to room temperature before serving.

• Freeze: Wrap unglazed cake tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge, then glaze.

• Reheat: Briefly warm slices in the microwave (10–15 seconds) for that just-baked feel.

Cultural or Historical Notes

Pound cake has deep Southern roots, originally named because it was made with a pound each of butter, sugar, eggs, and flour. Over time, bakers began experimenting with flavors and add-ins, leading to modern variations like this Strawberry-Pineapple Pound Cake. The fruit-forward twist reflects the love for bold, fresh flavors in Southern desserts, while the cream cheese glaze adds a contemporary touch that pairs beautifully with tropical notes.

Frequently Asked Questions (FAQ)

Can I use canned fruit for this cake?
Yes! Just be sure to drain canned pineapple very well. For strawberries, frozen works too—thaw and puree before using.

Why did my pound cake sink in the middle?
This usually happens if the batter was overmixed or the oven door was opened too early. Make sure to measure carefully and avoid peeking.

Can I make this in loaf pans instead of a Bundt pan?
Yes! Divide the batter between two greased loaf pans and bake 55–65 minutes.

How do I make the glaze thicker?
Add more powdered sugar, a little at a time, until you reach the desired consistency.

What’s the best way to get a vibrant pink color?
If your strawberries aren’t very red, add a few drops of gel or liquid food coloring for a brighter cake.

Emily

Strawberry-Pineapple Pound Cake with Cream Cheese Glaze

This vibrant pound cake combines the tropical sweetness of pineapple and the fruity brightness of strawberries, topped with a luscious cream cheese glaze. Moist, rich, and beautifully colored, it’s a stunning dessert for any occasion.

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Prep Time 25 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 55 minutes mins

Servings: 12 slices

Course: Dessert

Cuisine: American

Calories: 470

Ingredients Equipment Method Notes

Ingredients

  

• 1 1/2 cups (340 g) unsalted butter, softened
• 3 cups (600 g) granulated sugar
• 6 large eggs, room temperature
• 3 cups (360 g) all-purpose flour, sifted
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp vanilla extract
• 1 tsp almond extract (optional)
• 1/2 cup (120 ml) crushed pineapple, drained well
• 1/2 cup (120 ml) strawberry puree (fresh or frozen, blended smooth)
• few drops red or pink food coloring (optional)
• 4 oz (113 g) cream cheese, softened
• 2 cups (240 g) powdered sugar
• 2-3 tbsp milk or heavy cream (adjust as needed)
• 1 tsp vanilla extract

Equipment

• 10-inch Bundt or tube pan
• Large mixing bowl
• Hand mixer or stand mixer
• Whisk
• Wire rack
• Measuring cups and spoons

Method

 

1. Preheat oven to 325°F (163°C). Grease and flour a 10-inch Bundt pan or tube pan, or use baking spray with flour.
2. Cream butter and sugar together until light and fluffy (3–5 minutes). Add eggs one at a time, beating well after each addition.
3. In another bowl, whisk together flour, baking powder, and salt.
4. Add dry mixture to the butter mixture in three parts, alternating with the fruit purees (pineapple and strawberry), starting and ending with flour. Mix on low speed until just combined. Stir in vanilla and almond extract. Add food coloring if desired.
5. Pour batter evenly into the prepared pan. Bake for 1 hour 15 minutes to 1 hour 30 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
6. Beat cream cheese until smooth. Add powdered sugar gradually, mixing until combined. Mix in milk or cream and vanilla until glaze reaches desired consistency.
7. Drizzle glaze over the cooled cake before serving.

Notes

For a brighter pink color, add a few drops of food coloring. Ensure pineapple is well-drained to avoid excess moisture. The glaze can be flavored with a splash of lemon juice for tang. Store leftovers covered in the fridge for up to 4 days.

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