Can I use fresh pineapple instead of canned?

You can, but make sure it’s finely crushed and juicy. Canned pineapple with its juice adds the perfect moisture balance. If using fresh, you may need to add a bit of extra liquid or sugar to match the sweetness and texture.

What if I only have yellow cake mix?

Yellow cake mix works beautifully and gives the cake a slightly richer, buttery flavor. The strawberry and pineapple still shine through, making it a delicious variation.

Can I turn this into cupcakes?

Absolutely. Just divide the batter into cupcake liners and bake for about 18 to 22 minutes. Test with a toothpick and let cool before adding any glaze or topping.

Is this similar to a dump cake strawberry pineapple dessert?

Yes, it shares the same easy, mix-and-bake method with that fruity layered flavor you love in a dump cake. But this version bakes into a moist, sliceable pound cake that’s perfect for any occasion.

Can I make this into a crushed pineapple upside down bundt cake?

Definitely. Just place pineapple rings and cherries at the bottom of your greased bundt pan before pouring in the batter. After baking and flipping, you’ll have a stunning upside-down fruit topping.

Does this count as a marshmallow dessert recipe if I add topping?

Yes! Add a marshmallow fluff glaze or sprinkle mini marshmallows on top, and you’ve turned it into a fun marshmallow dessert with a nostalgic twist.

How does it compare to a bundt pineapple cake recipe?

It’s like a more playful and colorful version. You still get that moist, tropical flavor, but the addition of strawberry gelatin brings extra vibrancy and a sweet-tart balance.

Can I serve it with pistachio and marshmallow salad?

Absolutely. It pairs perfectly with nostalgic sides like pistachio and marshmallow salad. The mix of fruity cake and creamy, sweet salad makes a crowd-pleasing dessert spread.

Pineapple Strawberry Pound Cake

Description

This Pineapple Strawberry Pound Cake is a bright, fruity twist on the classic bundt dessert. Made with crushed pineapple, strawberry gelatin, and a cake mix, it’s a quick and easy crowd-pleaser. Whether you’re channeling vintage dump cakes or just need a fast dessert, this one brings sunshine to the table perfect for potlucks, family gatherings, or a sweet weekday treat.

Ingredients

Scale

1 box white cake mix – The base of the cake; saves time and gives a tender, fluffy crumb
1 (3-ounce) box strawberry flavored instant gelatin – Adds vibrant color and fruity flavor
1 (20-ounce) can crushed pineapple (with juice) – Do not drain; the juice keeps the cake moist and flavorful
4 large eggs – Help bind the cake and add richness
1/2 cup vegetable oil – Adds moisture and soft texture

Optional Glaze:

1 cup powdered sugar
1–2 tablespoons pineapple juice or milk – For desired drizzling consistency

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Instructions

Preheat oven to 350°F. Generously grease and flour a bundt pan.
In a large mixing bowl, combine white cake mix, strawberry gelatin, crushed pineapple (with juice), eggs, and vegetable oil.
Mix until smooth, but do not overmix.
Pour batter into the prepared bundt pan.
Bake for 40–50 minutes, or until a toothpick inserted comes out clean.
Let the cake cool in the pan for 10 minutes, then invert onto a cooling rack to cool completely.
Optional: Prepare a glaze with powdered sugar and a splash of pineapple juice or milk. Drizzle over the cooled cake before serving.

Notes

Do not drain the pineapple use the juice for flavor and moisture.
For a fun retro twist, line the bottom of the bundt pan with pineapple rings and cherries before adding batter.
A marshmallow topping or coconut sprinkle adds an extra festive finish.
This recipe can be made ahead and freezes well.

Prep Time: 10 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 280 kcal
Sugar: 26g
Sodium: 290 mg
Fat: 11g
Saturated Fat: 8g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 1g
Protein: 3g
Cholesterol: 45mg