Pineapple Strawberry Pound Cake

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There’s just something about a Pineapple Strawberry Pound Cake that feels like sunshine in dessert form. Whether you’re wrangling picky eaters, juggling a jam-packed schedule, or just craving a sweet bite of nostalgia, this beauty is here to brighten your day and your table. And the best part? It’s ridiculously easy like, mix-it-all-in-one-bowl easy. If you love the charm of a dump cake strawberry pineapple situation or the retro vibes of a crushed pineapple upside down bundt cake, you’re in for a delicious treat.

This cake is my answer to “What can I whip up for a last-minute get-together that feels special but doesn’t have me measuring flour like a mad scientist?” With its fruity, vibrant flavor and sweet, tender crumb, it’s the kind of dessert that gets people asking for the recipe… and then a second slice.

Why You’ll Love This Pineapple Strawberry Pound Cake

It’s simple, but never boring. We’re talking cake mix, strawberry gelatin, crushed pineapple… That’s flavor with very little fuss.
It looks like you tried. Bake it in a bundt pan for that “wow” effect no fancy decorating needed.
It gives potluck perfection. Reminiscent of those nostalgic pistachio and marshmallow salad bowls or grandma’s easy ambrosia salad recipes, this pound cake feels right at home at baby showers, backyard barbecues, or even just your Tuesday coffee break.

Ingredients at a Glance

This recipe uses pantry-friendly staples no obscure ingredients here. Think:

White cake mix (for that reliable, fluffy base)
Strawberry gelatin (for color and fruity punch)
Crushed pineapple (juice and all)
Eggs, oil, and a hint of sweetness

Note: The full list with exact measurements is just below in the recipe card.

How to Make Pineapple Strawberry Pound Cake

Preheat and prep. Fire up the oven to 350°F and grease your bundt pan like it owes you money. You’ll thank me later when the cake slides out like a dream.
Mix it all together. In a large bowl, combine your white cake mix, the whole 3-ounce box of strawberry gelatin, crushed pineapple with the juice, eggs, and vegetable oil. Yes, all at once. Mix until it’s smooth but don’t overbeat—this isn’t a CrossFit class.
Pour and bake. Pour the batter into your bundt pan and bake for 40-50 minutes. You’re looking for a golden top and a toothpick that comes out clean (or with just a few moist crumbs).
Cool it down. Let the cake rest in the pan for about 10 minutes, then flip it onto a plate or cooling rack. Cue the heavenly smell filling your kitchen.
Optional glaze. Want to go extra? Whisk together powdered sugar with a splash of pineapple juice or milk and drizzle over the cooled cake. Your inner dessert artist will thank you.

This pound cake might remind you of a playful spin on a bundt pineapple cake recipe, with its fruity tang and perfect moist texture.

Quick Tips for Pound Cake Success

Don’t drain the pineapple. The juice keeps everything tender and rich.
Use room-temperature eggs. They blend better and help the cake rise evenly.
Bundt pan basics: If your pan has lots of nooks and crannies, use a baking spray with flour for easy release.
Dress it up: Add a sprinkle of toasted coconut or chopped strawberries on top of the glaze for a little extra flair.

Serving Ideas and Storage Tips

This cake is lovely as is or dressed up with a dollop of whipped cream or even a scoop of vanilla ice cream. The fruity notes make it a perfect match for a side of dessert marshmallow fluff or alongside a chilled marshmallow dessert recipe like those beloved family stuff salad bowls.

To prepare ahead, bake the cake a day in advance and store it tightly wrapped at room temperature. It holds up beautifully and even tastes better the next day as the flavors settle.

To freeze, slice and wrap individual pieces in plastic wrap or foil, then place in a freezer-safe bag. It’s a great way to have dessert on hand for those “just because” moments.

Leftovers can be stored in an airtight container at room temperature for up to four days. But let’s be honest it rarely lasts that long.

A Little Story From My Kitchen

This cake came to life one sunny afternoon when my daughter Mia begged for “something pink and fun.” We didn’t have much in the pantry, but we did have cake mix, a lonely can of pineapple, and a box of strawberry gelatin. The result? A cake so good, even my son Leo who claims to “not like fruity things” had two slices and asked if it could be his birthday cake next year. Sometimes, kitchen magic is about embracing the simple ingredients we already have.

Frequently Asked Questions

Can I use fresh pineapple instead of canned?
You can, but make sure it’s finely crushed and juicy—canned pineapple (with juice) adds just the right moisture. Fresh works, but may require a bit more liquid or added sugar.

What if I only have yellow cake mix?
No problem at all. Yellow cake mix will give the pound cake a slightly deeper, buttery flavor. It pairs beautifully with the strawberry and pineapple.

Can I turn this into cupcakes?
Yes. Just adjust the baking time to about 18 to 22 minutes. Keep an eye on them and test with a toothpick. They’re adorable for birthdays or brunches.

Is this similar to a dump cake strawberry pineapple dessert?
Very much so in spirit. It has the same easy mixing and fruity layers of flavor but bakes into a solid, sliceable pound cake instead of a layered dessert.

Can I make this into a crushed pineapple upside down bundt cake?
Absolutely. Add pineapple rings and maraschino cherries to the bottom of your greased bundt pan before pouring in the batter. When you flip it out, you’ll have a gorgeous upside-down topping.

Does this count as a marshmallow dessert recipe if I add topping?
Sure can. A marshmallow glaze or fluff topping turns this into a dreamy hybrid dessert. Add a handful of mini marshmallows for a fun, retro twist.

How does it compare to a bundt pineapple cake recipe?
This is like a dressed-up, fruitier cousin. While both are moist and pineapple-rich, this one has a lovely strawberry hue and a more playful, vibrant flavor.

Can I serve it with pistachio and marshmallow salad?
Yes, and you absolutely should. The sweet and salty contrast is delightful, and it makes for the kind of spread that brings everyone back to the table for seconds.

Bringing It All Together

This Pineapple Strawberry Pound Cake is everything you want in a quick, crowd-pleasing dessert: easy to make, loaded with fruity flavor, and beautiful on the table. Whether you’re channeling the comfort of a bundt pineapple cake recipe or bringing some fun to your easy ambrosia salad recipes lineup, this cake blends old-school charm with modern-day ease.

Sometimes, the sweetest moments come from the simplest ingredientsespecially when they’re shared with the ones you love.

Ingredients and exact quantities are listed in the recipe card below.

More Fruit-Filled Cakes & Bakes You’ll Love

If this Pineapple Strawberry Pound Cake brought a burst of fruity flavor to your kitchen, you’ll want to explore these other vibrant dessert ideas next! For a lemony twist that’s just as bright and tender, try the Lemon Blueberry Pound Cake, a fresh favorite for spring and summer gatherings. Craving creamy-meets-crunchy indulgence? The Creme Brulee Cheesecake is the perfect hybrid dessert. If you’re into classic southern-inspired bakes, our Peach Cobbler with Cake Mix delivers the flavor without the fuss. For a frozen twist on fruity treats, don’t miss the Strawberry Shortcake Ice Cream. And if nostalgia is calling, the fun and festive Taco Bell Birthday Cake is a colorful surprise you’ll want to try.