Amazing Strawberry Pineapple Pound Cake

Oh, hello there, fellow home baker! I’m Maya Anderson, and I’m so glad you’ve found your way to my kitchen. If you’re like me, you often wonder, “What will I cook today?” but sometimes that question extends to “What will I bake today?” Today, I have the most delightful answer for you: my incredible Strawberry Pineapple Pound Cake!

This recipe delivers all the rich, moist texture you adore in a classic pound cake, but with a surprising twist of tropical fruit and an unbelievably simple approach, thanks to a convenient yellow cake mix base. I promise you, this will become a favorite because it’s so quick to whip up; with about 45-60 minutes of active prep and bake time, you’ll be on your way to pure bliss. Get ready to experience pure joy in your kitchen and at your table with this amazing Strawberry Pineapple Pound Cake!

Table of Contents

Why This Strawberry Pineapple Pound Cake Will Be Your New Favorite

I truly believe this cake is something special, and I’m so excited for you to try it. It’s perfect for those moments when you want something impressive without spending all day in the kitchen.

• Effortless Elegance: By starting with a yellow cake mix, I’ve made this Strawberry Pineapple Pound Cake incredibly simple to prepare, yet it looks and tastes like a gourmet creation.
• Moist and Flavorful: The addition of pineapple orange juice and fresh fruits ensures every bite is bursting with juicy, tropical flavor and a wonderfully moist crumb, reminiscent of a true pound cake.
• Simple Ingredients, Big Impact: You’ll find the ingredients list short and sweet, featuring common pantry staples and fresh fruit that come together to create an unforgettable dessert.
• Perfect for Any Occasion: Whether it’s a casual get-together, a birthday celebration, or just a treat for yourself, this cake fits right in and always gets rave reviews.

Essential Ingredients for Your Strawberry Pineapple Pound Cake

Gathering your ingredients is the first step to any baking adventure, and for this delightful cake, everything comes together so easily! I always find that having everything measured out and ready makes the baking process so much more enjoyable.

Here’s what you’ll need to make my scrumptious Strawberry Pineapple Pound Cake:

• 1 package Yellow Cake Mix
• 3/4 cup Water
• 1/2 cup Pineapple Orange Juice
• 3 Large Eggs
• 2 tbsp Oil
• 1 cup Fresh Strawberries (diced, patted dry)
• 1 8oz can Unsweetened Pineapple Tidbits (drained, patted dry (reserve juice in whipped cream topping recipe))
• 1-2 whole Strawberries (for garnish, if desired)
• 5.1 oz Vanilla Instant Pudding
• 8 oz Light Cool Whip or Homemade Whipped Cream
• Reserved Pineapple Juice from drained pineapple tidbits

When it comes to selecting your produce, I always look for vibrant red, firm strawberries. They add such a wonderful pop of color and freshness! For the canned pineapple, remember to drain it really well and pat it dry. This step is crucial for preventing a soggy cake layer, which is something I definitely want to avoid! A little trick I’ve learned over the years, even when using a cake mix, is to ensure your eggs are at room temperature. This helps them incorporate more evenly into the batter, leading to a smoother, more consistent crumb for your finished Strawberry Pineapple Pound Cake.

How to Make This Dreamy Strawberry Pineapple Pound Cake (Step-by-Step)

Now for the fun part: bringing this delicious cake to life! I’ve laid out each step simply, so you can follow along with confidence and enjoy every moment of the process.

1. To start, I coat two 9-inch round baking pans with non-stick cooking spray. Then, I line the bottoms with parchment paper and spray them again with non-stick cooking spray. This ensures your beautiful cake layers won’t stick, making them easy to remove later!
2. In a large mixing bowl, I combine the cake mix, water, orange juice, eggs, and oil. I mix it on low for 30 seconds to get everything moistened, and then I crank up to medium-high speed for 2 minutes using my electric hand mixer. This ensures a well-aerated batter. After mixing, I pour an even amount into my prepared cake pans.
3. I bake the cakes at 350 degrees Fahrenheit for 18-24 minutes, or until a toothpick inserted near the center comes out clean. This clean toothpick test is my go-to for knowing when a cake is perfectly done! I let them cool for 10 minutes in the pans before removing them to wire racks to cool completely. Cooling completely is essential before frosting, or your topping will melt.
4. While the cake is baking, I drain the pineapple tidbits, making sure to save that precious juice for the whipped topping. I place the pineapple tidbits on paper towels in a bowl to fully drain. This extra step helps remove excess moisture.
5. Next, I clean and dice up the strawberries into bite-sized pieces. Just like the pineapple, I place them on paper towels in a bowl to fully drain. If I’m feeling fancy, I sometimes sprinkle them lightly with sugar. I pop both the pineapples and strawberries in the refrigerator until I’m ready to decorate.
6. For the creamy topping, I mix together the vanilla instant pudding, light whipped cream, and the reserved pineapple juice from the tidbits. I give it a good whisk until it’s smooth and then place it in the refrigerator. This allows it to firm up beautifully, making it perfect for decorating.
7. After the cake has completely cooled (this is important, patience pays off here!), I place one layer on my cake stand. I spread half of the chilled whipped topping mixture and half of the fruit on top, decorating it exactly as I desire.
8. Finally, I top it with the second cake layer. I spread the remaining whipped topping mixture over the top of the cake and decorate with the remaining fruit. Feel free to add additional whole strawberries for garnish, if desired; they make a gorgeous presentation for your amazing Strawberry Pineapple Pound Cake!

Elevate Your Strawberry Pineapple Pound Cake: Topping Ideas

While I absolutely adore the light and airy whipped topping with pineapple juice that I’ve included in the recipe, sometimes I like to switch things up! This Strawberry Pineapple Pound Cake is so versatile, it shines with a few other frosting options too. For another delicious way to enjoy strawberries, consider this Irresistibly Delicious Strawberry Shortcake Cheesecake Sushi.

• Simple Powdered Sugar Glaze: For a less rich but equally delicious finish, I sometimes whisk together 1 cup of powdered sugar with 2-3 tablespoons of milk or a splash of the reserved pineapple juice until smooth. I drizzle this over the cooled cake for a lovely, sweet sheen that lets the fruit flavors truly pop.
• Light Cream Cheese Frosting: If I’m craving something a bit creamier, a light cream cheese frosting is wonderful. I beat 4 ounces of softened cream cheese with 1/2 cup of unsalted butter until fluffy, then gradually add 2-3 cups of powdered sugar and a teaspoon of vanilla extract. It adds a delightful tang that complements the sweet fruit beautifully. This frosting could also be used for other cheesecake and strawberry desserts.
• Shredded Coconut Sprinkle: Regardless of the topping, a final sprinkle of toasted shredded coconut can add fantastic texture and an extra layer of tropical flavor to your Strawberry Pineapple Pound Cake.

Pro Tips for the Perfect Strawberry Pineapple Pound Cake Every Time

I’ve learned a few tricks over the years that make all the difference, and I’m happy to share them so your Strawberry Pineapple Pound Cake turns out perfectly every single time!

• Drain Your Fruit Thoroughly: This is probably my biggest tip! Excess moisture from the strawberries and pineapple can make your cake soggy. By patting them thoroughly dry with paper towels, you ensure the cake maintains its wonderful texture.
• Cool Cakes Completely: I can’t stress this enough. Attempting to frost a warm cake will lead to a melted, messy topping. Give your cake layers ample time to cool on a wire rack, ideally for at least an hour or two, until they are cool to the touch.
• Know Your Oven: Oven temperatures can vary, and an inaccurate oven can lead to over or underbaked cakes. I always recommend using an oven thermometer to ensure your oven is truly at 350°F. This makes a huge difference in achieving that perfect, moist crumb.
• Don’t Overmix: While my recipe uses a cake mix, I still pay attention to mixing times. Overmixing develops too much gluten, which can lead to a dense, tough cake rather than the tender crumb you want in a Strawberry Pineapple Pound Cake. Mix just until combined and then for the specified two minutes.

Make It Your Own: Strawberry Pineapple Pound Cake Variations & Substitutions

One of the things I love most about baking is the freedom to get creative! This Strawberry Pineapple Pound Cake recipe is a wonderful starting point, but feel free to experiment and truly make it your own. For instance, if you enjoy exploring different fruit desserts, you might also like Amazing Strawberry Mango Cupcakes.

Ingredient/Flavor	Substitution/Variation	Notes
Fruits	Peaches, mango, mixed berries	Ensure any fresh fruit is diced and patted very dry. If using canned, drain thoroughly. Frozen fruit needs thawing and extra draining.
Whipped Topping	Coconut cream whipped topping, plain whipped cream	For a dairy-free option, use full-fat canned coconut milk (chilled overnight) for homemade whipped cream. Light Cool Whip can be swapped for regular.
Pineapple Tidbits	Fresh pineapple, crushed pineapple	If using fresh, dice finely. If using crushed, ensure it’s extremely well-drained to avoid excess moisture.
Cake Mix Flavor	French vanilla, butter yellow, white cake mix	These cake mixes will still pair wonderfully with the strawberry and pineapple flavors, offering a slightly different base note.
Flavor Enhancements	Shredded coconut (toasted), lime zest, almond extract	Add 1/2 cup shredded coconut to the batter. A teaspoon of lime zest provides a bright, citrusy lift. A hint of almond extract complements the fruit beautifully.
Pineapple Orange Juice	Orange juice, pineapple juice	If you only have one on hand, either straight orange juice or straight pineapple juice works well.

Troubleshooting Your Strawberry Pineapple Pound Cake

Even the most experienced bakers run into little hiccups sometimes! I want you to feel confident in the kitchen, so here are some common issues you might encounter with this Strawberry Pineapple Pound Cake and my best tips for fixing them.

• My cake is too dry: This often happens from overbaking. Make sure you’re using an oven thermometer to ensure accurate temperature, and start checking for doneness with that toothpick test at the earlier end of the baking time. A slightly underbaked cake is usually better than an overbaked one!
• My cake is too dense: Overmixing the batter can lead to a dense texture. Stick to the mixing times I’ve provided; once the dry ingredients are just incorporated, stop mixing or switch to low speed.
• The fruit sank to the bottom: This is a common issue with heavier fruits! My trick is to make sure the fruit is thoroughly drained and patted dry. You can also toss the diced fruit with a tablespoon of cake mix or flour before adding it to the batter; this light coating helps suspend the fruit.
• The cake stuck to the pan: Oh, I know how frustrating this can be! Make sure you’ve really coated your pans well with non-stick spray and used parchment paper on the bottom. Allowing the cake to cool for the full 10 minutes in the pan before inverting also helps it release cleanly.

Baking Your Strawberry Pineapple Pound Cake in Different Pans

While I love the traditional two-layer round cake look, I know sometimes you might want to bake this Strawberry Pineapple Pound Cake in a different style. Here’s how I adjust for other popular pan sizes:

• Bundt Pan: For a beautiful Bundt cake, I use a 10-12 cup Bundt pan. Make sure to thoroughly grease and flour the pan, getting into all the crevices, or use a baking spray with flour. The baking time will be longer, typically around 50-60 minutes at 350°F, or until a toothpick comes out clean. I usually don’t layer the fruit within a Bundt; I mix it into the batter or serve it alongside.
• Loaf Pans: This recipe can yield two smaller loaf cakes (8×4 inch or 9×5 inch). I grease and flour two loaf pans, or line them with parchment paper. Bake at 350°F for approximately 40-50 minutes, checking for doneness with a toothpick. These are perfect for gifting or smaller portions!
• 9×13 Inch Pan: If you need a single, larger sheet cake, a 9×13 inch pan works wonderfully. Grease and flour the pan. The baking time will be similar to the round cakes, about 25-35 minutes at 350°F. The fruit and topping would then be spread over the single layer.

Remember, baking times are always a guideline, so keep an eye on your cake and use that trusty toothpick test!

Serving and Storing Your Delicious Strawberry Pineapple Pound Cake

Once your beautiful Strawberry Pineapple Pound Cake is ready, you’ll want to enjoy it at its best! Here’s how I recommend serving and storing it to keep it fresh and delicious.

I find this cake absolutely delightful served at room temperature, as the flavors of the fruit and the lightness of the topping really shine. However, if you prefer it slightly chilled, that’s wonderful too, especially on a warm day!

For storing, if you have any leftovers (which is rare in my house!), I cover the cake loosely with plastic wrap or a cake dome. At room temperature, on the counter, it will stay fresh and delicious for about 1-2 days. If your kitchen is particularly warm, or if you want to extend its freshness, I recommend storing it in the refrigerator. In the fridge, it will last well for 3-4 days. Just bring it to room temperature for about 30 minutes before serving to ensure the cake and frosting are at their optimal texture and flavor.

Frequently Asked Questions About Strawberry Pineapple Pound Cake

I get a lot of questions about recipes, so I’ve put together some answers for this delicious Strawberry Pineapple Pound Cake to help you out!

• What’s the difference between this cake mix version and a traditional pound cake? A traditional pound cake is made from scratch with a pound each of butter, sugar, eggs, and flour, resulting in a very dense, rich cake. My version uses a yellow cake mix as its base, making it incredibly quick and easy to prepare, while still achieving a wonderfully moist and pound cake-like texture thanks to the added juice and fruit. It’s a fantastic shortcut to a classic feel!
• Can I use frozen fruit instead of fresh or canned? Yes, you can use frozen fruit, but I highly recommend thawing it completely and then draining and patting it very dry. Frozen fruit tends to release a lot of water when it thaws, which can make your cake soggy.
• Does Strawberry Pineapple Pound Cake need to be refrigerated? Because this cake uses a whipped cream topping, I do recommend refrigerating any leftovers, especially after the first day, to keep it fresh and prevent the topping from softening too much.
• Can I use other types of cake mix? Absolutely! While I love the yellow cake mix for its classic flavor, a French vanilla or butter yellow cake mix would also work beautifully with the strawberry and pineapple. You could even try a white cake mix for a lighter base.
• How do I know when my oven temperature is accurate? I always recommend using an inexpensive oven thermometer! It sits inside your oven and gives you an accurate reading, which is incredibly helpful since many oven thermostats can be off by quite a bit.
• Can I make this cake ahead of time? Yes, you can! You can bake the cake layers a day in advance, let them cool completely, wrap them tightly in plastic wrap, and store them at room temperature. The whipped topping can also be made a day ahead and kept refrigerated. Then, assemble the cake just before serving for the freshest result.

Conclusion

Oh, my goodness, I hope you’re feeling as inspired as I am to whip up this incredible Strawberry Pineapple Pound Cake! I truly designed this recipe to bring joy and ease into your kitchen, proving that delicious, beautiful desserts don’t have to be complicated. It’s truly a taste of tropical sunshine in every slice, and I know you’re going to adore it.

I can’t wait to hear how your cake turns out! Please, when you make it, come back here and leave a comment. Tell me about your experience, ask any lingering questions, or better yet, share your delightful results with our what will cook community! Happy baking, my friend!