Tips for the Best Strawberry-Pineapple Pound Cake
- Use room‑temperature ingredients. Soft butter, warm eggs, and room‑temp sour cream blend more easily and help the batter emulsify properly, which leads to a finer crumb.
- Drain the pineapple thoroughly. Too much juice can make the batter gummy or cause the cake to sink in the middle. Press the crushed pineapple gently to remove excess liquid.
- Dry the strawberries. Pat the diced berries with paper towels so they don’t bleed too much or add extra moisture. This also helps them stay suspended in the cake instead of sinking.
- Don’t over‑mix once the flour goes in. Gentle mixing keeps the crumb tender and prevents tough, rubbery texture.
- Tent with foil if needed. If the cake browns quickly, cover loosely with foil and continue baking so the center cooks without burning the crust.
- Cool completely before glazing. A cooled cake gives you a lovely, thick glaze that drips just enough without melting away.
Storage and Make-Ahead
This pound cake keeps well, which makes it a great make‑ahead dessert. Once the glaze has set, I store the cake covered in the refrigerator for up to 4 days. Because of the cream cheese glaze and fresh fruit garnish, refrigeration is safest. Before serving leftover slices, I like to let them sit at room temperature for about 20 minutes so the crumb softens and the flavors come forward.
If you want to prep further ahead, you can bake the cake, cool it completely, wrap it tightly (without glaze), and refrigerate for up to 3 days or freeze for up to 2 months. When you’re ready to serve, thaw if frozen, bring to room temperature, then add the cream cheese glaze and fresh fruit topping the day you plan to serve.
FAQs
Can I use frozen strawberries or canned pineapple?
You can use canned pineapple as long as it’s well drained, but fresh works best. For strawberries, frozen berries tend to release more liquid and can stain the batter; if you must use them, thaw completely and pat very dry, but expect a softer crumb.
Can I bake this in a bundt pan instead of a loaf pan?
Yes. A 10–12 cup bundt pan works well. Make sure to grease and flour it thoroughly. Baking time may be similar but start checking around 45–50 minutes and continue until a toothpick comes out mostly clean.
Can I skip the cream cheese glaze or use another topping?
You can serve the pound cake plain, dust it with powdered sugar, or use a simple vanilla or lemon glaze instead. The cream cheese glaze adds tang and richness, but the cake is flavorful enough to stand on its own.
How do I prevent the fruit from sinking to the bottom?
Coating the fruit lightly in flour and folding it in gently helps, as does using a thick batter like this pound cake base. Avoid adding very wet or overly large fruit pieces.
Is this cake very sweet?
It’s a classic pound cake, so it is sweet, but the tangy sour cream, cream cheese glaze, and tartness of the strawberries balance it. If you prefer a slightly less sweet cake, you can reduce the sugar by about ¼ cup without greatly affecting the texture.
Conclusion and Call to Action
Strawberry-Pineapple Pound Cake with Cream Cheese Glaze is a rich, fruity loaf that brings together buttery pound cake, juicy strawberries, sweet pineapple, and a luscious tangy glaze. It slices beautifully, looks stunning on a dessert table, and tastes even better the next day as the flavors meld. Whether you bake it for a brunch, a holiday, or just because you have beautiful fruit on hand, it’s the kind of recipe that quickly becomes a signature favorite.
If you try this pound cake, share how it turned out, what pan you used, and whether you added your own twist—maybe extra citrus zest, different berries, or a decorative fruit pattern on top. Leave a comment, rate the recipe, or pass it along to another baker who loves fruity, glazed pound cakes as much as you do.