🍓🍍 Strawberry Pineapple Pound Cake – Don’t LOSE This Recipe! 🍰
Ultra-moist, fruity, and filled with a creamy surprise — this cake disappears fast!
If you’re looking for a show-stopping dessert that tastes like summer in every bite, this Strawberry Pineapple Pound Cake with Creamy Filling is it. Dense like a classic pound cake, bursting with strawberry flavor, balanced by sweet pineapple, and finished with a rich, creamy center — this is the kind of recipe people beg you to share after one slice.
Perfect for holidays, potlucks, family gatherings, or Sunday dessert, this cake is easy to make but tastes bakery-level amazing.
🌟 Why You’ll Love This Cake
- Super moist and tender texture
- Bold strawberry flavor with tropical pineapple notes
- Creamy filling that takes it to the next level
- Made with simple pantry ingredients
- Stays fresh for days and freezes beautifully
🧁 Cake Ingredients
- 1 box strawberry cake mix
- 1 box (3 oz) strawberry Jell-O
- 4 large eggs
- 1 cup oil
- ½ cup milk
🍍 Pineapple Creamy Filling
- 1 cup crushed pineapple, well drained
- 1 package (8 oz) cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
🍓 Optional Strawberry Glaze (Highly Recommended!)
- 1 cup powdered sugar
- 2–3 tablespoons strawberry juice or milk
- Optional: a few drops strawberry extract
👩🍳 Instructions
1️⃣ Prepare the Cake Batter
Preheat oven to 325°F (165°C). Grease and flour a bundt or loaf pan very well.
In a large bowl, combine:
- Strawberry cake mix
- Strawberry Jell-O
- Eggs
- Oil
- Milk
Beat for 2–3 minutes until smooth and creamy.
2️⃣ Make the Creamy Pineapple Filling
In a separate bowl, beat the softened cream cheese until smooth.
Add powdered sugar and vanilla, mixing until fluffy.
Fold in the well-drained crushed pineapple.
3️⃣ Assemble the Cake
- Pour half of the cake batter into the prepared pan
- Spoon the pineapple cream filling evenly over the batter (do not touch edges)
- Gently pour the remaining batter on top and smooth it out
4️⃣ Bake to Perfection
Bake for 60–70 minutes, or until a toothpick inserted comes out clean.
Let cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
5️⃣ Glaze & Serve
Whisk together glaze ingredients and drizzle over the cooled cake.
Let it set, slice, and enjoy every fruity, creamy bite 🍰
💡 Tips for Best Results
- Drain pineapple very well to prevent a soggy filling
- Use room-temperature eggs and cream cheese
- This cake tastes even better the next day
- Store covered at room temp for 2 days or refrigerate up to 5 days
❄️ Storage & Freezing
- Refrigerate leftovers in an airtight container
- Freeze slices individually for up to 2 months
❤️ Final Thoughts
This Strawberry Pineapple Pound Cake is sweet, rich, fruity, and unforgettable. It’s the kind of dessert that becomes a family favorite after the first bake — so save it, share it, and don’t lose this recipe!
👉 If you’d like, I can also write:
- A Facebook-optimized viral post
- A Pinterest description
- Or a weight-friendly lighter version
Just tell me 💕