Description
This Strawberry Pineapple Pound Cake is a moist, flavorful dessert combining fresh strawberries and crushed pineapple with a rich buttery batter. The cake is layered with fruit preserves and topped with a sweet strawberry glaze, making it the perfect treat for celebrations or an everyday indulgence.
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
Fruit Layers
- 1½ cups fresh strawberries, sliced
- 2 tbsp granulated sugar (for strawberries)
- 1 tbsp cornstarch
- ½ tsp lemon juice
- 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
Instructions
- Prepare Strawberry Mixture: In a saucepan over medium heat, combine sliced strawberries, granulated sugar, lemon juice, and cornstarch. Cook for 5–7 minutes, stirring constantly until the mixture thickens. Remove from heat and let it cool completely.
- Prepare Pineapple Mixture: Mix the well-drained crushed pineapple with brown sugar in a bowl and set aside.
- Preheat Oven and Prepare Pan: Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan generously to prevent sticking.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, vegetable oil, and granulated sugar together with an electric mixer until light and fluffy, about 3–5 minutes.
- Add Eggs: Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated.
- Add Sour Cream and Extracts: Mix in the sour cream, vanilla extract, and almond extract (if using) until smooth.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until combined. Avoid overmixing to keep the cake tender.
- Layer the Batter and Fruit: Spoon one-third of the batter into the prepared bundt pan. Layer half of the strawberry mixture over the batter, followed by half of the pineapple mixture. Repeat the layers, then top with the remaining batter, smoothing the surface.
- Bake the Cake: Tap the pan gently on the counter to release any air bubbles. Bake in the preheated oven for 75–85 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for 15–20 minutes, then invert onto a wire rack or serving plate. Let the cake cool completely before glazing.
- Prepare and Add Glaze: In a small bowl, whisk together powdered sugar and strawberry puree until smooth. Add milk as needed to reach drizzling consistency. Drizzle the glaze over the cooled cake and optionally top with fresh strawberries for garnish.
Notes
- Ensure the eggs and sour cream are at room temperature for best mixing results.
- Do not overmix the batter once the flour is added to avoid a dense cake.
- Drain crushed pineapple thoroughly to prevent excess moisture in the cake.
- The bundt pan should be well greased and floured to prevent sticking due to the thick batter and fruit layers.
- Fresh strawberries can be used for garnish to enhance presentation.
- The glaze can be adjusted in thickness by adding more milk or powdered sugar.
- Store leftovers wrapped tightly and refrigerated for up to 4 days.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
