Introduction:
There’s something instantly cheerful about the combination of strawberry and pineapple. Strawberries bring
bright berry sweetness, pineapple adds tropical tang and juicy aroma, and together they create a flavor that tastes like
summer—even in the middle of winter. This Strawberry–Pineapple Pound Cake with Cream Cheese Glaze takes those
vibrant flavors and bakes them into a rich, buttery loaf that’s tender like classic pound cake but lighter and fruitier with
every slice.
Pound cake is beloved for a reason: it’s sturdy enough to slice cleanly, moist enough to stay delicious for days, and simple
enough to serve for breakfast, dessert, or an afternoon coffee break. But this version has an extra “wow” factor thanks to
the fruity swirl and the glaze. A tangy, sweet cream cheese glaze drips over the top and sets into a soft
icing that makes the loaf look bakery-worthy.
Whether you’re baking for a weekend brunch, a potluck, a holiday tray, or just because you want something comforting in your
kitchen, this cake delivers. It’s easy to make, freezes well, and tastes even better the next day when the flavors settle.
Ingredients:
For the pound cake
- 1 cup (226g) unsalted butter, softened
- 1 3/4 cups (350g) granulated sugar
- 4 large eggs, room temperature
- 1 tbsp vanilla extract
- 2 3/4 cups (345g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 3/4 cup (180ml) sour cream (or Greek yogurt)
- 1/2 cup crushed pineapple, well-drained
- 1 cup diced strawberries (fresh or frozen, thawed and drained)
- 1 tbsp lemon zest (optional, brightens fruit flavor)
For thickening the fruit (recommended)
- 1 tbsp cornstarch
- 1 tbsp flour
For the cream cheese glaze
- 4 oz (113g) cream cheese, softened
- 1 1/4 cups (150g) powdered sugar
- 2–4 tbsp milk (or pineapple juice for extra flavor)
- 1/2 tsp vanilla extract
- Pinch of salt
Optional garnish
- Freeze-dried strawberry crumbs
- Toasted coconut flakes
- Thin strawberry slices
