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Ultimate Strawberry Pineapple Pound Cake with Cream Cheese Glaze

A loaf of moist strawberry pineapple pound cake, drizzled with white icing and topped with fruit pieces.
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Bake this moist, dense pound cake packed with sweet strawberries and tropical pineapple. It is topped with a tangy cream cheese glaze for a perfect summer dessert.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 3 cups granulated sugar
  • 4 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup sour cream or full-fat Greek yogurt
  • 1 cup crushed pineapple, well drained
  • 1 cup fresh or frozen strawberries, chopped
  • For the Glaze: 4 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk or pineapple juice

Instructions

  1. Preheat your oven to 325 degrees F. Grease and flour a 10-inch tube pan or bundt pan.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This step is key for a dense cake.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla and almond extracts.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the flour mixture. Mix until just combined. Do not overmix.
  6. Gently fold in the well-drained crushed pineapple and the chopped strawberries.
  7. Pour the batter into the prepared pan and spread evenly.
  8. Bake for 70 to 85 minutes, or until a wooden skewer inserted near the center comes out clean.
  9. Let the cake cool in the pan on a wire rack for 15 minutes before inverting it onto the rack to cool completely.
  10. To make the glaze, beat the softened cream cheese and butter until smooth. Gradually add the powdered sugar, mixing until combined. Add the vanilla and milk/juice until the glaze reaches a smooth, pourable consistency.
  11. Once the cake is completely cool, drizzle the cream cheese glaze over the top. Slice and serve this moist fruit cake recipe.

Notes

  • Make sure your butter, eggs, and sour cream are at room temperature for the best cake texture.
  • Drain the crushed pineapple very well; excess liquid makes the cake heavy.
  • If using frozen strawberries, do not thaw them before folding them into the batter.
  • This recipe is great for summer pound cake variations.

Nutrition

Find it online: https://kitchenuser.net/strawberry-pineapple-pound-cake-recipe/