Description

This mouthwatering Strawberry Pineapple Pound Cake combines the rich, buttery texture of traditional pound cake with vibrant layers of fresh strawberries and sweet pineapple. Moist and flavorful, it’s topped with a luscious strawberry glaze for the perfect finish. Perfect for family gatherings, special celebrations, or an indulgent dessert at any time.

Ingredients

Scale

Cake Batter

3 cups all-purpose flour
2½ cups granulated sugar
1 cup unsalted butter, softened
½ cup vegetable oil
5 large eggs, room temperature
1 cup sour cream
1 tsp vanilla extract
½ tsp almond extract (optional)
1 tsp baking powder
¼ tsp salt

Strawberry Layer

1½ cups fresh strawberries, sliced
2 tbsp granulated sugar
1 tbsp cornstarch
½ tsp lemon juice

Pineapple Layer

1 can (20 oz) crushed pineapple, well-drained
2 tbsp brown sugar

Glaze

1 cup powdered sugar
2 tbsp strawberry puree (fresh or from jam)
1–2 tsp milk, as needed

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Instructions

Prepare Strawberry Mixture: In a saucepan over medium heat, combine sliced strawberries, granulated sugar, lemon juice, and cornstarch. Cook while stirring constantly until the mixture thickens, about 5–7 minutes. Remove from heat and let cool completely.
Prepare Pineapple Mixture: In a small bowl, mix the well-drained crushed pineapple with brown sugar until evenly combined. Set aside.
Preheat Oven and Prepare Pan: Preheat your oven to 325°F (163°C). Generously grease and flour a 10-inch bundt pan to ensure the cake releases easily after baking.
Cream Butter, Oil, and Sugar: In a large mixing bowl, beat the softened butter, vegetable oil, and granulated sugar together until the mixture is light and fluffy, approximately 3 to 5 minutes, which incorporates air for a tender crumb.
Add Eggs: Add eggs one at a time to the creamed mixture, beating well after each addition to fully incorporate and maintain the batter’s smooth consistency.
Mix in Sour Cream and Extracts: Stir in sour cream, vanilla extract, and almond extract (if using) until combined, adding moisture and enhancing the flavor profile.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing gently just until combined to avoid overworking the batter.
Assemble the Cake in Layers: Spoon one-third of the batter into the prepared bundt pan. Carefully spread half of the cooled strawberry mixture over the batter, followed by half of the pineapple mixture. Repeat the layering with another third of batter, the remaining strawberry and pineapple mixtures, and top with the final third of batter. Smooth the top with a spatula.
Remove Air Bubbles and Bake: Tap the bundt pan firmly on the counter a few times to release any trapped air bubbles. Bake the cake in the preheated oven for 75 to 85 minutes, or until a toothpick inserted in the center comes out clean.
Cool Cake: Allow the cake to cool in the pan for 15–20 minutes to set. Then invert onto a wire rack or serving plate and cool completely before glazing.
Prepare and Apply Glaze: In a bowl, whisk together powdered sugar and strawberry puree until smooth, adding milk one teaspoon at a time until the glaze reaches a drizzling consistency. Drizzle the glaze generously over the cooled cake. Optionally, garnish the top with fresh strawberries for an extra pop of color and flavor.

Notes

Ensure butter and eggs are at room temperature for best texture and easier mixing.
Be careful not to overmix the batter once the dry ingredients are added to keep the cake tender.
Draining the crushed pineapple well prevents excess moisture which can affect baking time and texture.
Allow the cake to cool completely before glazing to prevent the glaze from melting and sliding off.
Strawberry puree can be made by blending fresh strawberries or using a high-quality strawberry jam.
This cake can be stored covered at room temperature for up to 3 days or refrigerated for up to a week.
Use a toothpick test to avoid under or over-baking; ovens vary.