Fruit Pound Cake with Pineapple

This fruit pound cake bursts with sweet strawberries and tropical pineapple chunks throughout a moist, buttery crumb. The combination creates a perfect balance between classic pound cake richness and refreshing fruit flavors that brighten each slice.

I originally created this recipe when trying to use up summer berries and a can of pineapple sitting in my pantry. The cake turned out so beautifully moist that it became my go to for potlucks and family gatherings where it never fails to get recipe requests.

Ingredients

• Unsalted butter: softened to room temperature ensures proper creaming with sugar for that signature pound cake texture
• Granulated sugar: provides sweetness and helps create those crisp edges and tender interior
• Large eggs: add structure and richness to balance the fruit moisture
• All purpose flour: creates the perfect sturdy but tender crumb that can support fruit additions
• Baking powder: gives just enough lift while maintaining the dense pound cake character
• Salt: enhances all flavors and balances sweetness
• Vanilla extract: adds warmth and depth to complement both fruits
• Sour cream or Greek yogurt: introduces tanginess and incredible moisture
• Fresh strawberries: bring sweet berry flavor and pretty red flecks throughout
• Crushed pineapple: contributes tropical sweetness and incredible moisture
• Extra tablespoon of flour: for coating fruit prevents sinking during baking

How To Make Fruit Pound Cake with Strawberry and Pineapple

Prepare the fruit:

First hull and chop strawberries into small uniform pieces about a quarter inch in size. Drain the crushed pineapple thoroughly pressing gently against a fine mesh strainer to remove excess liquid. Toss both fruits in a tablespoon of flour until completely coated. This flour coating creates a barrier that helps suspend the fruit throughout the batter rather than sinking to the bottom during baking.

Create the batter base:

Begin by creaming softened butter and sugar for a full four minutes until the mixture becomes noticeably lighter in both color and texture. This step incorporates air that gives your cake structure. Add eggs one at a time allowing each to fully incorporate before adding the next. The mixture may look slightly curdled which is normal. Stir in vanilla and sour cream until just combined.

Mix dry ingredients:

Whisk together flour, baking powder and salt in a separate bowl to ensure even distribution of leavening. Add this dry mixture to your wet ingredients in three additions mixing gently between each addition just until flour streaks disappear. Overmixing at this stage will develop gluten and toughen your cake.

Fold in fruit:

Using a rubber spatula gently fold the flour coated fruit into the batter with a light hand. The goal is to distribute the fruit evenly while maintaining as much air in the batter as possible. The batter will be thick and studded with colorful fruit pieces.

Bake with care:

Transfer batter to your prepared pan spreading evenly. Bake in the middle rack of your preheated oven checking at the 55 minute mark by inserting a toothpick into the center. The cake is done when a few moist crumbs cling to the toothpick but no wet batter appears. Cool in the pan for exactly 10 minutes before removing to prevent sticking.

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The secret weapon in this recipe is undoubtedly the sour cream. I discovered its magic after years of making slightly dry pound cakes. Just that half cup transforms the texture completely creating a cake that stays moist for days while adding a subtle tang that makes the fruit flavors pop even more. My grandmother would fold sour cream into her cakes claiming it was her secret ingredient and now I understand why her desserts were always requested at family gatherings.

Storage Solutions

This pound cake maintains its quality remarkably well stored at room temperature in an airtight container for up to three days. The moisture from the fruit keeps it from drying out. For longer storage refrigerate for up to a week though allow slices to come to room temperature before serving for the best flavor experience. If freezing wrap individual slices in plastic wrap then aluminum foil to prevent freezer burn and store for up to three months. Thaw overnight in the refrigerator or for an hour at room temperature.

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Smart Substitutions

If strawberries aren't in season try raspberries or blueberries instead for equally delicious results. The pineapple can be replaced with mango chunks or even diced peaches. For those avoiding dairy coconut cream makes an excellent substitute for sour cream adding complementary tropical notes. Almond extract can replace vanilla for a different flavor profile especially nice with stone fruits. When making a gluten free version substitute a one to one gluten free flour blend and add an extra egg for structure.

Serving Suggestions

Transform this cake from simple snack to elegant dessert by warming slices slightly and serving with vanilla bean ice cream or lightly sweetened whipped cream. For brunch presentations create a trifle by layering cake cubes with additional fresh fruit and custard in a clear glass bowl. During holiday seasons dress it up with a dusting of powdered sugar and a border of fresh mint and berries. For summer gatherings grill slices briefly to caramelize the edges before topping with a scoop of coconut sorbet.

The Cultural Context

Pound cake has a rich history dating back to Northern Europe in the 1700s where the original recipe called for one pound each of flour butter sugar and eggs hence the name. The addition of fruit represents an American adaptation that became popular in the South where pound cakes were a staple at church socials and family gatherings. The strawberry pineapple combination emerged in midcentury recipes when canned pineapple became widely available and symbolized luxury and hospitality. Today this version honors traditional pound cake techniques while incorporating modern preferences for fruit forward less overwhelmingly sweet desserts.

Frequently Asked Questions

→ How do I prevent the fruit from sinking?

Toss the chopped strawberries and pineapple with a tablespoon of flour before adding them to the batter. This coating helps keep the fruit suspended throughout the cake.

→ Can I use frozen fruit instead of fresh?

Yes, but ensure the fruit is thawed and well-drained before using to avoid adding excess moisture to the batter.

→ What’s the best way to store this cake?

Store the cake covered at room temperature for up to 3 days. For longer storage, refrigerate it in an airtight container.

→ Can I substitute sour cream with another ingredient?

Yes, you can use plain Greek yogurt as a substitute for sour cream for a similar creamy texture and tangy flavor.

→ What variations can I try with this recipe?

Try adding shredded coconut for a tropical twist, zesting a lemon or orange into the batter for a citrus note, or mixing in ½ cup chopped nuts for a crunchy texture.