If you have a soft spot for fluffy, fruity desserts that feel like a sunny day on a plate, then you are absolutely going to adore this Strawberry Pineapple Cake. This cake is more than just a dessert; it’s a celebration of fresh strawberries and juicy pineapples entwined in a tender, moist cake layered with a luscious whipped pineapple topping. Every bite bursts with a beautiful balance of sweetness and tropical zest, making it a perfect treat for summer gatherings or whenever you crave a slice of joy. The Strawberry Pineapple Cake is not only a feast for your taste buds but also a vibrant centerpiece that invites smiles and seconds.

Strawberry Pineapple Cake Recipe - Recipe Image

Ingredients You’ll Need

This recipe might seem to call for a few ingredients, but each one is simple, essential, and plays a unique role in creating the perfect texture, flavor, and appearance of your Strawberry Pineapple Cake. From the soft cake base to the creamy pineapple topping, every element shines through with deliciousness.

Cake and pastry flour (2½ cups): Provides a tender, soft crumb that’s a little lighter than all-purpose flour.
Strawberry jello powder (2 Tbsp): Infuses the cake with a lovely pink hue and a hint of strawberry flavor.
Baking soda and baking powder (1 tsp each): Work together to give the cake a nice lift and fluffy texture.
Salt (¼ tsp): Enhances and balances the sweetness in the cake.
Unsalted butter (1 cup, room temperature): Brings richness and moisture to the cake.
Granulated or brown sugar (1 cup): Sweetens the cake perfectly with just the right caramel undertone.
Eggs (2): Bind ingredients and contribute to a rich, velvety texture.
Vanilla extract (1 tsp): Adds warmth and depth of flavor.
Milk (1 cup): Moisturizes the batter, keeping the cake wonderfully soft.
Chopped fresh strawberries (⅔ cup): Offer bursts of fresh fruitiness inside the cake layers.
Crushed pineapple (1 cup plus 1½ cups for topping): Adds tropical sweetness and moisture throughout.
Heavy whipping cream (2 cups): Provides the base for the whipped pineapple topping with a decadent, creamy texture.
Vanilla instant pudding mix (⅔ cup): Stabilizes the whipped topping while infusing additional vanilla flavor.
Fresh strawberries (5-6, sliced): Perfect for decorating the top with a classic, inviting look.

How to Make Strawberry Pineapple Cake

Step 1: Prepare the Dry Mix

Start by preheating your oven to 350°F and greasing a 9×13 inch baking dish. In a medium bowl, whisk together your cake and pastry flour, strawberry jello powder, baking soda, baking powder, and salt. This combination forms the flavorful and colorful backbone of your cake batter.

Step 2: Cream the Butter and Sugar

In a separate large bowl, beat the softened unsalted butter with sugar until light and fluffy. This step is key to incorporating air into the batter, giving you that soft, tender crumb. Then add the eggs, one at a time, mixing well after each addition, followed by the vanilla extract for a rich aroma.

Step 3: Combine Wet and Dry Ingredients

Add the flour mixture to the butter mixture in three parts, alternating with the milk. Start with a third of the dry ingredients, then half the milk, followed by more flour, the remaining milk, and lastly the flour. Mix gently until everything is just combined to avoid toughening the batter.

Step 4: Add Fresh Fruit

Fold in the chopped fresh strawberries and strained crushed pineapple carefully. These fresh fruits not only add bursts of flavor but keep your cake moist and beautifully fruity, which is why this Strawberry Pineapple Cake tastes so special.

Step 5: Bake the Cake

Pour the batter into your prepared pan, smoothing it out with a spatula. Bake for 32 to 38 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely on a rack before moving on to the magical whipped topping step.

Step 6: Make the Whipped Pineapple Topping

While the cake cools, drain excess liquid from 1½ cups of crushed pineapple. Whip the heavy cream until soft peaks form, then gently fold in the vanilla pudding mix and pineapple mixture. Chill this luscious topping in the fridge to set before spreading it over your cake.

Step 7: Assemble and Decorate

Spoon the chilled whipped pineapple topping evenly over the cooled cake. For the finishing touch, arrange halved fresh strawberries in neat rows on top. This not only adds a beautiful visual contrast but intensifies the cake’s fruity flavor profile, making your Strawberry Pineapple Cake irresistible.

How to Serve Strawberry Pineapple Cake

Garnishes

Fresh strawberry halves on top provide a gorgeous pop of color and fresh flavor. You can also sprinkle lightly toasted coconut flakes or a few mint leaves for a refreshing twist that pairs wonderfully with the tropical notes in the cake.

Side Dishes

This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of extra whipped cream on the side. For a more adult accompaniment, a light Moscato or sparkling rosé complements the fruity essence perfectly.

Creative Ways to Present

Try serving the Strawberry Pineapple Cake in clear individual cups layered with extra crushed pineapple and strawberry slices for a charming handheld dessert. Alternatively, cut mini slices and skewer fresh berry and pineapple chunks alongside for a fun dessert kebab presentation.

Make Ahead and Storage

Storing Leftovers

Leftover Strawberry Pineapple Cake can be stored in an airtight container in the refrigerator for up to 3 days. Keep it chilled to preserve the whipped topping and fresh fruit’s delightful texture and flavor.

Freezing

This cake freezes well if wrapped tightly in plastic wrap and foil, but it’s best to freeze before adding the whipped topping. Thaw it in the fridge overnight, then freshly prepare the whipped pineapple topping before serving to maintain its creamy texture.

Reheating

Since this cake is best served cold or at room temperature, avoid reheating. Instead, simply bring it out of the fridge 15 to 20 minutes before serving to allow it to soften slightly and reveal its full flavor and texture.

FAQs

Can I use regular gelatin instead of strawberry jello powder?

You could, but strawberry jello powder not only adds flavor but also gives the cake its lovely pink color and a subtle fruit boost, so it’s worth using if you want that signature look and taste.

Can I substitute canned pineapple for fresh?

Definitely. Just be sure to drain the canned pineapple well to avoid adding excess moisture to the batter, which could affect the cake’s texture.

Is this recipe suitable for a crowd?

Yes! The 9×13 inch pan size makes it perfect for serving 12 or more people, which is great for parties or family gatherings.

Can I make this cake gluten-free?

You can try using a gluten-free flour blend, keeping in mind the texture might change slightly. Make sure to use a blend that works well for cakes to maintain moisture and tenderness.

How long does the whipped pineapple topping last?

It’s best enjoyed within 2-3 days when stored in the fridge, as it maintains its light, fluffy texture and fresh flavor during that time.

Final Thoughts

Nothing quite beats the joy of biting into a slice of homemade Strawberry Pineapple Cake—fluffy, fruity, and decadently creamy all at once. Whether you’re making it for a special occasion or just to brighten your day, this cake promises smiles and happy taste buds all around. Give it a try, and I bet it will quickly become one of your favorite go-to recipes for a delightful dessert with a tropical twist.

Strawberry Pineapple Cake Recipe

★★★★★

4.9 from 27 reviews

Author: Jack
Total Time: 3 hours (including chilling time)
Yield: 12 servings 1x
Diet: Vegetarian

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Description

A delightful Strawberry Pineapple Cake featuring a moist, pink-hued cake infused with fresh strawberries and crushed pineapple, topped with a creamy pineapple whipped topping and decorated with fresh strawberries. Perfect for summer gatherings or any celebration.

Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with nonstick cooking spray or vegetable oil to prevent sticking.
Mix Dry Ingredients: In a medium bowl, combine the cake and pastry flour, strawberry jello powder, baking soda, baking powder, and salt. Set this mixture aside for later use.
Cream Butter and Sugar: Using a hand mixer in a large bowl, beat the room temperature butter with granulated sugar until light and fluffy.
Add Eggs and Vanilla: Mix in the eggs one at a time followed by the vanilla extract, beating until combined.
Incorporate Dry Ingredients and Milk: Add one-third of the dry flour mixture to the wet ingredients and mix gently. Then add another third and mix again. Pour in the milk and mix well. Finally, add the last portion of dry ingredients and mix just until combined to maintain a pink, moist batter.
Add Fruits to Batter: Chop fresh strawberries finely (about ⅔ cup) and gently fold them along with 1 cup of drained crushed pineapple into the batter, being careful not to overmix.
Bake the Cake: Pour the batter into the prepared baking dish, spreading evenly. Bake for 32-38 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely on a wire rack, preferably refrigerate for a few hours or overnight.
Prepare Pineapple Whipped Topping: Drain additional 1½ cups crushed pineapple thoroughly using a fine mesh strainer. In a chilled large bowl, beat the heavy whipping cream until soft peaks form (about 8 minutes). In another bowl, stir together the drained pineapple and vanilla instant pudding mix.
Combine Topping Ingredients: Fold the pineapple and pudding mixture gently into the whipped cream until well blended. Chill the pineapple whipped topping in the refrigerator for at least 30 minutes, preferably longer or overnight, to set properly.
Assemble the Cake: Spread the chilled pineapple whipped topping evenly over the cooled cake using a spatula. Decorate the top with halved fresh strawberries arranged in rows for a visually appealing look.
Serve: Slice into pieces, serve chilled, and enjoy the refreshing combination of strawberry and pineapple flavors in every bite.

Notes

Ensure the crushed pineapple is well-drained to prevent a soggy cake and topping.
For best texture and flavor, chill the cake and topping overnight before assembly.
You can substitute granulated sugar with brown sugar for a deeper flavor.
If fresh strawberries are not available, frozen strawberries can be used, thawed and drained.
This cake keeps well refrigerated for up to 3 days.

Prep Time: 25 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American