Strawberry Pineapple Cake – The Perfect Summer Celebration Dessert

This strawberry pineapple cake is light and fluffy with a beautiful presentation. The base of the cake is a lovely pink color made with diced strawberries, crushed pineapple and jello powder, with the creamiest pineapple fluff frosting and more fresh fruit.

Serve this easy dessert recipe during strawberry season at picnics, 4th of July celebrations or Canada day celebrations, mother’s day, at birthday parties, baby shower, potlucks or summer barbecues.

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

Easy Strawberry Pineapple Dump Cake

Your guests will love the flavor combination of pineapple and strawberries.

  • This is a wonderful celebration cake and something the whole family will love.
  • With fresh fruit like pineapple and strawberries, this cake has wonderful flavors.
  • The light and fluffy cake is made with diced strawberries, crushed pineapple and strawberry jello powder for color and a hint of strawberry flavor.
  • The whipped pineapple topping makes the perfect frosting. It’s easy to make using whip cream, pudding mix and crushed pineapple.
  • Serve with vanilla ice cream and more fresh berries.
  • We just loved eating this cake at a family birthday party. I will definitely be making this cake again.
Slice of strawberry pineapple cake on small plate: pink cake, white whipped topping and slices of fresh strawberries on top

Recipe Ingredients

  • FLOUR: Cake and pastry flour provides the perfect consistency and will give you the fluffiest results.
  • STRAWBERRIES: A package of strawberries are diced small and mixed in with the cake batter. Freshly sliced strawberries also decorate the top of the cake.
  • PINEAPPLE: A can of crushed pineapple with pineapple juice drained is added to the cake batter and whipped topping. Pineapple chunks will not work for this recipe.
  • STRAWBERRY JELLO: This is used for flavor and to turn the cake pink.
  • CAKE BATTER: You’ll need unsalted butter that is softened at room temperature, granulated sugar, milk, baking powder and baking soda, salt, eggs and vanilla extract.
  • TOPPING: Crushed pineapple, whipping cream and vanilla pudding mix create the whipped pineapple topping.
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

  1. Mix together the dry ingredients together and set aside.
  2. With a hand mixer, beat together the room temp butter and sugar. Add the eggs and vanilla extract.
  3. Add ⅓ of dry mixture at a time to wet ingredients and mix together according to full recipe instructions below.
  4. Gently fold in finely chopped strawberries and crushed pineapple. Pour into greased baking dish and bake.
  5. Beat whipping cream. In a separate bowl, mix pineapple and pudding mix. Fold into whipped cream. Let chill 30 minutes.
  6. Spread the whipped topping over the cake and top with fresh sliced strawberries.

Leftover cake can be stored in an airtight container in the fridge up to 4-5 days.

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

Recipe Tips

  • Make Cake And Topping The Night 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 with nonstick cooking spray before pouring in the cake batter.
Slices of strawberry pineapple cake on white plates with forks, with glass dish of full cake in background.

More Strawberry Recipes

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

Whipped Pineapple Topping:

Whipped Pineapple Topping:

  • 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. 
  • In a pinch for time? Use a carton of cool whip instead and mix with crushed pineapple.
  • Cake can be baked in two round cake pans to create two cake layers. Spread the whipping cream in between each one and add frosting on top.
  • If you’re in a pinch, you can use yellow cake mix or strawberry cake mix for the base of the recipe. Just follow the cake mix box directions.

Sodium: 181mg | Sugar: 22g | Calories: 391kcal | Fat: 26g | Protein: 5g | Carbohydrates: 38g

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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