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Strawberry Pineapple Cake

Strawberry pineapple cake is made with fresh strawberries and crushed pineapple. The base of the cake is a lovely pink color, with a delicious whipped topping and more fresh fruit. This cake is perfect for serving at birthdays or summer celebrations.

strawberry pineapple cake with slices cut out and silver pie server. Plate of strawberries in background.

Strawberry Pineapple Cake

This cake is utterly delightful! It’s light, fluffy and has wonderful textures from fresh fruit.

I made this cake to serve at a birthday party. It’s perfect for celebrations of any kind including summer barbecues, baby showers and potlucks. Your guests will love the flavor combinations of pineapple and strawberries.

The cake base is made using diced strawberries, crushed pineapple and strawberry jello powder for color and a hint of strawberry flavor. The whipped pineapple topping is so light and fluffy. There are some lovely textures and flavors in this cake that we just loved! I will definitely be making this cake again!

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Slice of strawberry pineapple cake on small plate: pink cake, white whipped topping and slices of fresh strawberries on top

Strawberry Pineapple Cake Ingredients

Here’s what you’ll need to make this delicious strawberry pineapple cake:

  • 2½ cups Pastry Flour – The easiest flour to bake cakes with. It will give you the fluffiest results. > Buy Organic Pastry Flour Here.
  • ⅔ cup Fresh Strawberries – Chopped small for the cake.
  • 1 cup Crushed Pineapple – Juice is strained from crushed pineapple. > Buy Canned Crushed Pineapple Here.
  • 2 Tbsp Strawberry Jello Powder – Used for flavor and to make the cake pink. > Buy Strawberry Jello Powder.
  • 1 cup Unsalted Butter – It should be softened to room temperature.
  • 1 cup Granulated Sugar – You can use regular granulated sugar or organic cane sugar. > Buy Organic Cane Sugar Here.
  • 1 cup Milk – Dairy or non-dairy will work (almond milk, coconut milk, oat milk etc.)
  • Baking Ingredients – You’ll also need 1 tsp of baking powder and baking soda, ¼ tsp salt, 2 eggs and 1 tsp vanilla extract.

Whipped Pineapple Topping:

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9x13 glass dish with whipped pineapple topping and sliced strawberries in rows. Bowl of fresh strawberries and pie server surround the cake.

Recipe Cost = $9.00

The cans of crushed pineapple, strawberries, pudding mix and jello powder add up and cost the most. Other ingredients were very inexpensive (prices will vary slightly depending on where you live). 

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Kitchen Equipment I Used

Here’s the equipment I used to make this recipe:

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Five different images with steps to make the cake: white bowl first with dry ingredients, 2: hand mixer with pink cake batter and milk, 3: cake batter in bowl with diced strawberries and crushed pineapple, 4: strawberry pineapple batter in white bowl with spatula, 5: Glass dish with wet batter poured in and smoothed out. Grey spatula on top.

How To Make Strawberry Pineapple Cake

Here’s an overview of how to make it with the full recipe instructions at the bottom of this blog post.

  1. Dry Ingredients – Preheat the oven to 350°F. Spray the baking dish with non-stick cooking spray. Mix together the cake flour, jello powder, baking soda, baking powder, and salt. Set aside.
  2. Wet Ingredients – With a hand mixer, beat together the room temp butter and sugar. Add the eggs and vanilla extract.
  3. Mix Together – Add ⅓ of dry flour mixture at a time and mix together. Add the milk and mix in.
  4. Add Fruit – Gently fold in finely chopped strawberries and crushed pineapple. Pour into greased baking dish and bake for 32-38 minutes. Let cool completely before adding the whipped topping.
  5. Whipped Topping – Beat whipping cream until it forms soft peaks. In separate bowl, mix strained crushed pineapple and pudding mix. Gently fold into whipped cream and place in fridge to chill at least 30 minutes.
  6. Assembly – Spread the whipped topping over the cake and top with fresh sliced strawberries.
  7. Storage: Leftovers should be stored in an airtight container in the fridge for 3-4 days.

Tips and Tricks

Here are a few tips and tricks for making this cake:

  • Make Cake And Topping The Night Before – I like to prep my cakes the day before: I ended up baking the cake and storing it in the fridge to chill overnight. I also made the whipped topping the day before and left it in a bowl to thicken in the fridge. The next day I assembled the cake: Spread the whipped pineapple topping, slice fresh strawberries and decorated the cake.
  • Use Fresh Strawberries – It’s important to use fresh strawberries for this recipe. Frozen strawberries will give soggier results.
  • Chop Strawberries Small – You’ll get a more evenly baked cake if you dice the strawberries small.
  • Strain The Pineapple – It’s important to use a fine mesh strainer to drain the crushed pineapple completely from all excess juice for the whipped topping. Otherwise you might get runnier results.
  • Grease Baking Dish – Be sure to spray the 9×13 baking dish before pouring the cake batter. I like to use avocado oil spray for all my recipes.
Slices of strawberry pineapple cake on white plates with forks, with glass dish of full cake in background.

More Strawberry Desserts

Did you love this strawberry pineapple cake? Be sure to leave a rating below!

Strawberry Pineapple Cake

Strawberry pineapple cake is made with fresh strawberries and crushed pineapple. The base of the cake is a lovely pink color, with a delicious whipped topping and more fresh fruit.
Print Pin Recipe
Prep Time: 30 minutes
Cook Time: 30 minutes
Chill Time: 1 hour
Servings: 15 servings

Ingredients

Whipped Pineapple Topping:

Instructions

Make The Cake:

  • Preheat the oven to 350°F. Spray a 9×13 baking dish with nonstick cooking spray (I used avocado oil spray).
  • In a medium bowl, mix together the dry ingredients: cake flour, strawberry jello powder, baking soda, baking powder, and salt. Set aside for now.
  • In a large bowl, use a hand mixer to beat together butter and granulated sugar.
  • Mix in the two eggs and vanilla extract.
  • Add ⅓ of the dry flour mixture.
  • Mix in another ⅓ of the dry flour mixture.
  • Add the milk and mix in.
  • Add the last ⅓ of the dry flour mixture.
  • The batter will look pink and similar to this.
  • Chop ⅔ cup strawberries into very small pieces.
  • Add the chopped strawberries and strained crushed pineapple to the cake batter.
  • Gently mix together just enough until everything is combined. Do not overmix.
  • Pour the batter into the greased 9×13 baking dish. Spread out evenly with a silicone spatula.
  • Bake the cake for 32-38 minutes, or until a toothpick comes out clean when poked in the center. Let the cake cool completely before adding whipped topping (I like to add the cake to the fridge for a few hours or overnight).

Whipped Pineapple Topping:

  • Add 1 ½ cups of crushed pineapple to a fine mesh strainer to remove as much excess liquid as possible. Set aside while it drains.
  • In a large bowl, beat the whipping cream until it's light, fluffy and forms soft peaks (this took me 8 minutes). Set aside.
  • In a separate smaller bowl, stir together the strained crushed pineapple and pudding mix.
  • Pour the pineapple pudding mixture into the whipped cream. Gently mix together.
  • Place the pineapple whipped topping in the fridge to chill minimum 30 minutes or longer (I let mine sit overnight).

Cake Assembly:

  • Slice 5-6 strawberries in half.
  • Pour the whipped pineapple topping over top of the cake and smooth with a spatula.
  • Add strawberries on top in rows.
  • Slice into pieces, serve and enjoy!

Recipe Notes:

  • Cake can be chilled in fridge overnight before assembling with topping.
  • Topping can be made night before assembling and chilled in the fridge.
  • Leftovers will keep in the fridge in an airtight container for 3-4 days. 
Nutrition
Calories: 391kcal | Carbohydrates: 38g | Protein: 5g | Fat: 26g | Sodium: 181mg | Sugar: 22g

Please note these nutritional values provided above are just an estimate. Actual numbers will vary based on brands and ingredients you choose, and your preferred portion sizes.

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