Strawberry-Pineapple Pound Cake with Cream Cheese Glaze is a rich, buttery dessert bursting with bright fruit flavor and topped with a smooth, tangy glaze. This cake combines the dense, tender crumb of a classic pound cake with the sweetness of strawberries and the tropical freshness of pineapple, creating a dessert that feels both comforting and refreshing.
This easy homemade dessert is perfect for holidays, family gatherings, potlucks, or anytime you want a beautiful cake that delivers big flavor without complicated steps. The fruit purees keep the cake moist, while the cream cheese glaze adds just the right balance of sweetness and tang. Strawberry-Pineapple Pound Cake with Cream Cheese Glaze looks impressive, slices cleanly, and tastes even better the next day.
If you love simple baking recipes that feel special and nostalgic, this pound cake is guaranteed to become a favorite.
Why You’ll Love This Recipe
Strawberry-Pineapple Pound Cake with Cream Cheese Glaze is made with simple ingredients you likely already have. It is a beginner-friendly, no-fail recipe that produces consistent results. The cake is moist, dense, and packed with flavor. It is a family favorite that works for celebrations, brunch, or dessert. This recipe is budget-friendly and ideal for make-ahead baking. The glaze adds a bakery-style finish that elevates the final result.
This is a crowd-pleasing homemade dessert that feels classic yet unique.
About the Ingredients
Unsalted butter is the foundation of this pound cake. Using softened butter ensures a creamy batter and rich flavor. Butter also contributes to the dense yet tender crumb that defines a great pound cake.
Granulated sugar provides sweetness and structure. Creaming the sugar with butter incorporates air, helping the cake rise evenly.
Eggs add richness, moisture, and stability. Using room-temperature eggs helps them blend smoothly into the batter.
All-purpose flour gives the cake structure. Sifting the flour ensures a lighter texture and prevents lumps.
Baking powder adds a small lift, preventing the cake from becoming too dense while maintaining the traditional pound cake texture.
Salt balances sweetness and enhances all the flavors.
Vanilla extract adds warmth and depth, while almond extract is optional but enhances the fruity notes beautifully.
Crushed pineapple adds moisture and a subtle tropical flavor. Draining it well is essential to prevent excess liquid.
Strawberry puree provides natural sweetness, color, and fresh fruit flavor. Fresh or frozen strawberries both work well.
Cream cheese forms the base of the glaze, adding tanginess that balances the sweet cake.
Powdered sugar sweetens and thickens the glaze, while milk or cream adjusts the consistency for easy drizzling.
Tips & Tricks
Always drain the crushed pineapple thoroughly to avoid a soggy cake. Cream the butter and sugar until light and fluffy to ensure proper texture. Add eggs one at a time for a smooth batter. Mix the batter on low speed once flour is added to prevent overmixing. Allow the cake to cool completely before glazing so the glaze sets properly instead of melting.
These baking tips help ensure a perfectly baked Strawberry-Pineapple Pound Cake with Cream Cheese Glaze.
Pro Tips
Use a Bundt or tube pan with a light interior color to prevent over-browning. Tap the filled pan gently on the counter to remove air bubbles before baking. If the top browns too quickly, tent loosely with foil during the last part of baking. For extra flavor, brush the warm cake lightly with pineapple juice before cooling. Chill the glaze briefly if it becomes too thin before drizzling.
Step-by-Step Instructions
Preheat the oven to 325°F (163°C). Grease and flour a 10-inch Bundt or tube pan, or use baking spray with flour.
In a large mixing bowl, cream the butter and granulated sugar together until light and fluffy, about three to five minutes.
Add the eggs one at a time, beating well after each addition.
In a separate bowl, whisk together the flour, baking powder, and salt.
Add the dry ingredients to the butter mixture in three additions, alternating with the crushed pineapple and strawberry puree, beginning and ending with the flour. Mix on low speed until just combined.
Stir in the vanilla extract and almond extract. Add food coloring if desired.
Pour the batter evenly into the prepared pan and smooth the top.
Bake for one hour and fifteen minutes to one hour and thirty minutes, or until a toothpick inserted into the center comes out clean.
Cool the cake in the pan for fifteen minutes, then invert onto a wire rack to cool completely.
To make the glaze, beat the cream cheese until smooth. Gradually add powdered sugar, then mix in milk or cream and vanilla until the glaze reaches a smooth, pourable consistency.
Drizzle the glaze over the cooled cake before serving.
Variations
For a citrus twist, add lemon zest to the batter or glaze. Swap strawberries for raspberries for a different berry flavor. Make a coconut version by adding shredded coconut to the batter. Use gluten-free all-purpose flour for a gluten-free dessert option. Skip the glaze and dust with powdered sugar for a lighter finish.
These recipe variations make Strawberry-Pineapple Pound Cake with Cream Cheese Glaze easy to customize.
How to Store Strawberry-Pineapple Pound Cake with Cream Cheese Glaze
Store the cake in an airtight container at room temperature for up to two days or refrigerate for up to five days. For longer storage, freeze individual slices tightly wrapped for up to three months. Thaw overnight in the refrigerator and bring to room temperature before serving.
This cake is ideal for make-ahead desserts and special occasions.
Frequently Asked Questions
Can I make Strawberry-Pineapple Pound Cake with Cream Cheese Glaze ahead of time?
Yes, the cake can be baked one day ahead and glazed before serving.
Can I use frozen strawberries?
Yes, thaw and blend them into a smooth puree before using.
Why is my pound cake dry?
Overbaking or inaccurate measurements can cause dryness. Use an oven thermometer for best results.
Can I skip the almond extract?
Yes, it is optional and can be omitted.
What pan works best for this recipe?
A Bundt or tube pan provides even baking and an elegant presentation.
Strawberry-Pineapple Pound Cake with Cream Cheese Glaze
Ingredients
Equipment
Method
- Preheat oven to 325°F (163°C). Grease and flour a 10-inch Bundt pan or tube pan, or use baking spray with flour.
- Cream butter and sugar together until light and fluffy (3–5 minutes). Add eggs one at a time, beating well after each addition.
- In another bowl, whisk together flour, baking powder, and salt.
- 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.
- 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.
- Beat cream cheese until smooth. Add powdered sugar gradually, mixing until combined. Mix in milk or cream and vanilla until glaze reaches desired consistency.
- Drizzle glaze over the cooled cake before serving.
