Go Back
Strawberry Pineapple Pound Cake with Cream Cheese
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.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 55 minutes
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.