Strawberry Pineapple Pound Cake with Cream Cheese Glaze

There are cakes that feel timeless, and then there are cakes that feel like summer on a plate. This strawberry pineapple pound cake belongs to the second category. The buttery, rich pound cake base is made extra special with sweet strawberries and juicy pineapple folded into the batter. The result is a moist, fruit-studded cake that is both indulgent and refreshing. Finished with a tangy cream cheese glaze, every slice has the perfect balance of sweet, rich, and lightly tart flavors. It is an ideal dessert for family gatherings, celebrations, or simply when you want a treat that looks and tastes impressive without being complicated.

Ingredients

For the Cake

• 1 ½ cups (3 sticks) unsalted butter, softened
• 3 cups granulated sugar
• 6 large eggs, room temperature
• 3 cups all-purpose flour, sifted
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup crushed pineapple, drained
• 1 cup diced fresh strawberries
• 1 teaspoon vanilla extract

For the Cream Cheese Glaze

• 4 ounces cream cheese, softened
• 2 cups powdered sugar
• 2 to 3 tablespoons milk
• 1 teaspoon vanilla extract

Instructions

Preheat your oven to 325°F or 165°C and grease a large bundt pan or tube pan with butter and flour. In a large mixing bowl, cream the softened butter with the sugar until light and fluffy, which should take about three to five minutes using an electric mixer. Add the eggs one at a time, beating well after each addition. This ensures a smooth batter that will bake evenly. In a separate bowl, sift together the flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, mixing gently until just combined. Fold in the crushed pineapple, strawberries, and vanilla extract with a spatula. The batter should be thick but speckled with fruit.

Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for one hour and fifteen minutes to one hour and thirty minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for about fifteen minutes, then carefully invert onto a wire rack to cool completely before glazing. Cooling is important so the glaze does not melt off the warm cake.

To make the glaze, beat the cream cheese until smooth. Add the powdered sugar gradually, mixing until combined. Stir in the vanilla extract and enough milk to reach a pourable consistency. Drizzle the glaze generously over the cooled cake, letting it drip naturally down the sides for a rustic but beautiful finish. If you wish, top the cake with extra diced strawberries or pineapple chunks for decoration.

Serving Suggestions

This cake is wonderful served on its own with coffee or tea, but you can make it even more indulgent by pairing it with a scoop of vanilla ice cream. A handful of toasted coconut sprinkled over the glaze can add a tropical twist. For a brunch table, serve thin slices alongside fresh fruit for a lighter touch. Since the cake is quite rich, small slices are satisfying, making it a great dessert to feed a crowd.

Storage Tips

Store the cake covered at room temperature for up to two days. For longer storage, keep it in the refrigerator, where it will last for up to five days. Be sure to let refrigerated slices come back to room temperature before serving so the texture remains tender. The cake also freezes well without the glaze. Wrap it tightly in plastic wrap and then in foil, and freeze for up to two months. Thaw overnight in the refrigerator before glazing and serving.

Variations

This pound cake recipe is versatile and can be adapted to different fruits and flavors. If you prefer, substitute blueberries or raspberries for the strawberries, or use peaches instead of pineapple for a late summer version. Adding a teaspoon of lemon or orange zest to the batter gives the cake a bright citrus note. For a richer glaze, replace some of the milk with pineapple juice or strawberry puree, which intensifies the fruit flavor in every bite. You can also fold in a handful of shredded coconut to the batter to make it even more tropical.

For a festive holiday version, add a touch of almond extract to the batter and glaze, then decorate the cake with red strawberries and green mint leaves. This creates a dessert that is both flavorful and visually striking for the table. No matter how you choose to personalize it, the basic recipe gives you a reliable, moist pound cake with room for creativity.

Conclusion

Strawberry pineapple pound cake with cream cheese glaze is the kind of dessert that feels both homey and elegant. It combines the richness of a classic pound cake with the freshness of fruit and the tang of cream cheese, creating a balance that works for almost any occasion. Simple enough to bake for family, yet impressive enough for guests, it is a recipe you can come back to time and again. Once you try it, you may find it becomes one of your favorite ways to celebrate the flavors of the season.