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Freshly baked strawberry pineapple pound cake with glaze

The Best Strawberry Pineapple Pound Cake You’ll Ever Bake


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  • Author: Olivia
  • Total Time: 1 hour 50 minutes
  • Yield: 12 servings
  • Diet: Vegetarian

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)
  • 12 tsp milk, as needed


Instructions

  1. 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.
  2. Mix the drained crushed pineapple with brown sugar and set aside.
  3. Preheat oven to 325°F (163°C). Grease and flour a 10-inch bundt pan generously.
  4. 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.
  5. Mix in sour cream, vanilla extract, and almond extract.
  6. In a separate bowl, whisk together flour, baking powder, and salt. Gradually mix dry ingredients into the wet until just combined.
  7. 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.
  8. Tap pan on counter to release air bubbles. Bake for 75–85 minutes or until a toothpick inserted comes out clean.
  9. Cool cake in pan for 15–20 minutes, then invert onto a wire rack or serving plate. Cool completely.
  10. 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
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