Description
A moist and decadent Strawberry Pineapple Pound Cake layered with sweet strawberries and crushed pineapple, finished with a luscious strawberry glaze. Perfect for summer gatherings or as a show-stopping dessert.
Ingredients
Scale
- 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
- 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
- 1 cup powdered sugar
- 2 tbsp strawberry puree (fresh or from jam)
- 1–2 tsp milk, as needed
Instructions
- In a saucepan over medium heat, combine sliced strawberries, sugar, lemon juice, and cornstarch. Cook until thickened (5–7 minutes). Remove from heat and cool.
- Mix the drained crushed pineapple with brown sugar and set aside.
- Preheat oven to 325°F (163°C). Grease and flour a 10-inch bundt pan generously.
- Cream butter, oil, and sugar in a large mixing bowl until light and fluffy (3–5 minutes). Add eggs one at a time, beating after each.
- Mix in sour cream, vanilla extract, and almond extract.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually mix dry ingredients into the wet until just combined.
- Spoon ⅓ of batter into prepared pan. Layer with half of strawberry mixture and half of pineapple mixture. Repeat layers and top with remaining batter. Smooth the top.
- Tap pan on counter to release air bubbles. Bake for 75–85 minutes or until a toothpick inserted comes out clean.
- Cool cake in pan for 15–20 minutes, then invert onto a wire rack or serving plate. Cool completely.
- For glaze, whisk powdered sugar and strawberry puree until smooth, adding milk as needed. Drizzle over cooled cake and top with fresh strawberries if desired.
Notes
- Ensure pineapple is well-drained to avoid excess moisture.
- Do not overmix batter to maintain a tender crumb.
- Glaze consistency can be adjusted with milk for drizzling or spreading.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 80 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 49g
- Sodium: 190mg
- Fat: 23g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 73g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 100mg