Strawberry-Pineapple Pound Cake with Cream Cheese Glaze

introduction

This cake is a soft, fruity pound cake with a sweet cream cheese glaze. It mixes crushed pineapple and strawberry puree into a classic pound cake for bright flavor and moist crumb. For simple breakfast or a dessert after a meal, see ideas for pairings in what to eat with pancakes for breakfast.

why make this recipe

You should make this recipe when you want a moist cake with fresh fruit taste. It is easy to make with basic pantry items. The cream cheese glaze adds a smooth, sweet finish that makes the cake feel special.

how to make Strawberry-Pineapple Pound Cake with Cream Cheese Glaze

Preheat oven to 325°F (163°C). Grease and flour a 10-inch Bundt pan or tube pan, or use baking spray with flour.

Cream the butter and sugar together until light and fluffy, about 3–5 minutes. Add eggs one at a time. Beat well after each egg.

In another bowl, whisk together the flour, baking powder, and salt.

Add the dry mix to the butter mix in three parts, alternating with the fruit purees. Start and end with the flour. Mix on low speed until just combined. Stir in the vanilla and almond extract. Add a few drops of red or pink food coloring if you want a brighter color.

Pour the batter evenly into the prepared pan. Bake for 1 hour 15 minutes to 1 hour 30 minutes, or until a toothpick in the center comes out clean. Cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.

To make the glaze, beat 4 oz (113 g) cream cheese until smooth. Add 2 cups (240 g) powdered sugar slowly, mixing until combined. Mix in 2–3 tbsp milk or heavy cream and 1 tsp vanilla until the glaze reaches the consistency you want. Drizzle the glaze over the cooled cake and let it set before slicing.

For a dairy-free or different dessert idea, you can read a simple no-milk dessert method at Labubu ice cream cake without milk.

Ingredients :

• 1 1/2 cups (340 g) unsalted butter, softened
• 3 cups (600 g) granulated sugar
• 6 large eggs, room temperature
• 3 cups (360 g) all-purpose flour, sifted
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp vanilla extract
• 1 tsp almond extract (optional)
• 1/2 cup (120 ml) crushed pineapple, drained well
• 1/2 cup (120 ml) strawberry puree (fresh or frozen, blended smooth)
• few drops red or pink food coloring (optional)
• 4 oz (113 g) cream cheese, softened
• 2 cups (240 g) powdered sugar
• 2-3 tbsp milk or heavy cream (adjust as needed)
• 1 tsp vanilla extract

Directions :

1. Preheat oven to 325°F (163°C). Grease and flour a 10-inch Bundt pan or tube pan, or use baking spray with flour.
2. Cream butter and sugar together until light and fluffy (3–5 minutes).
3. Add eggs one at a time, beating well after each addition.
4. In another bowl, whisk together flour, baking powder, and salt.
5. Add dry mixture to the butter mixture in three parts, alternating with the fruit purees (pineapple and strawberry), starting and ending with flour. Mix on low speed until just combined. Stir in vanilla and almond extract. Add food coloring if desired.
6. Pour batter evenly into the prepared pan. Bake for 1 hour 15 minutes to 1 hour 30 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
8. Beat cream cheese until smooth. Add powdered sugar gradually, mixing until combined. Mix in milk or cream and vanilla until glaze reaches desired consistency.
9. Drizzle glaze over the cooled cake before serving.

how to serve Strawberry-Pineapple Pound Cake with Cream Cheese Glaze

Serve slices at room temperature. The cake is nice with a cup of coffee or tea. You can also serve it with fresh berries or a scoop of ice cream. For a quick brunch idea that goes with cake, see a simple banana bread method that uses pantry shortcuts at banana bread with pancake mix.

how to store Strawberry-Pineapple Pound Cake with Cream Cheese Glaze

Keep the cake covered in the fridge for up to 4 days because of the cream cheese glaze. Place it in an airtight container or cover the plate tightly with plastic wrap. You can freeze slices for up to 2 months. Thaw in the fridge or at room temperature before serving.

tips to make Strawberry-Pineapple Pound Cake with Cream Cheese Glaze

• Drain the pineapple very well so the batter does not get too wet.
• Use room temperature eggs and butter for a smoother batter.
• Do not overmix after adding flour to keep the cake tender.
• Test with a toothpick at the center; if it comes out clean, the cake is done.
• If you want a savory side, try serving small bowls of mac and cheese nearby; a creamy side is a nice contrast and you can find a simple recipe at Tini mac and cheese recipe.

variation (if any)

• Swap strawberry puree for raspberry or mixed berry puree for a different berry flavor.
• Add 1/2 cup chopped nuts for texture.
• Make a lighter glaze by using less powdered sugar and more milk.
• For a smaller cake, halve the recipe and bake in a loaf pan for less time. For a savory-sweet meal theme, pair slices with a green bean side that uses cream cheese for a twist: green bean casserole with cream cheese.

FAQs

Q: Can I use canned pineapple?
A: Yes. Just drain it very well and pat dry so the batter does not get too wet.

Q: Can I make this without a Bundt pan?
A: Yes. Use a tube pan or two loaf pans. Watch the bake time and test with a toothpick.

Q: How do I fix a glaze that is too thick?
A: Add a small spoon of milk or cream at a time until it reaches the pourable consistency you want.

Q: Can I skip the cream cheese in the glaze?
A: Yes. You can make a simple powdered sugar glaze with milk and vanilla if you prefer no cream cheese.

Q: Can I use fresh strawberries only?
A: Yes. Fresh strawberries work well. Blend them smooth to make the puree.

Emma sarlot

Strawberry-Pineapple Pound Cake with Cream Cheese Glaze

This soft and fruity pound cake combines crushed pineapple and strawberry puree with a sweet cream cheese glaze for a deliciously moist treat.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 45 minutes mins

Servings: 12 slices

Course: Breakfast, Dessert

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

For the cake

• 1.5 cups 1 1/2 cups (340 g) unsalted butter, softened Use room temperature butter for a smoother batter.
• 3 cups 3 cups (600 g) granulated sugar
• 6 large 6 large eggs, room temperature Use room temperature eggs for better mixing.
• 3 cups 3 cups (360 g) all-purpose flour, sifted Sifted for a lighter texture.
• 0.5 tsp 1/2 tsp baking powder
• 0.5 tsp 1/2 tsp salt
• 1 tsp 1 tsp vanilla extract
• 1 tsp 1 tsp almond extract (optional) Use only if desired.
• 0.5 cups 1/2 cup (120 ml) crushed pineapple, drained well Ensure pineapple is drained to avoid a wet batter.
• 0.5 cups 1/2 cup (120 ml) strawberry puree (fresh or frozen, blended smooth)
• few drops few drops red or pink food coloring (optional) Add for a brighter cake color.

For the glaze

• 4 oz 4 oz (113 g) cream cheese, softened Beat until smooth.
• 2 cups 2 cups (240 g) powdered sugar Add gradually to avoid lumps.
• 2-3 tbsp 2-3 tbsp milk or heavy cream (adjust as needed) Mix until desired glaze consistency is achieved.
• 1 tsp 1 tsp vanilla extract

Method

 

Preparation

1. Preheat oven to 325°F (163°C). Grease and flour a 10-inch Bundt pan or tube pan, or use baking spray with flour.
2. Cream the butter and sugar together until light and fluffy, about 3–5 minutes.
3. Add the eggs one at a time, beating well after each addition.
4. In another bowl, whisk together the flour, baking powder, and salt.
5. Add the dry mix to the butter mixture in three parts, alternating with the crushed pineapple and strawberry puree, starting and ending with flour. Mix on low speed until just combined.
6. Stir in the vanilla and almond extract. If desired, add a few drops of red or pink food coloring.
7. Pour the batter evenly into the prepared pan.

Baking

1. Bake for 1 hour 15 minutes to 1 hour 30 minutes, or until a toothpick inserted in the center comes out clean.
2. Cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.

Glazing

1. Beat the cream cheese until smooth.
2. Add powdered sugar gradually, mixing until combined.
3. Mix in the milk or cream and 1 tsp vanilla until the glaze reaches the consistency you desire.
4. Drizzle the glaze over the cooled cake and let it set before slicing.

Notes

Keep the cake in the fridge for up to 4 days due to the cream cheese glaze. It can also be frozen for up to 2 months; thaw before serving. For a quick brunch, pair with coffee or tea, and serve with fresh berries or ice cream for a delightful contrast.