Description
Indulge in the deliciousness of this Strawberry Pineapple Pound Cake, where moist pound cake layers are interspersed with sweet strawberry and pineapple fillings, all topped with a luscious strawberry glaze. A perfect treat for any occasion!
Ingredients
For the Pound Cake:
- 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
For the Strawberry Layer:
- 1½ cups fresh strawberries, sliced
- 2 tbsp granulated sugar
- 1 tbsp cornstarch
- ½ tsp lemon juice
For the Pineapple Layer:
- 1 can (20 oz) crushed pineapple, well-drained
- 2 tbsp brown sugar
For the Strawberry Glaze:
- 1 cup powdered sugar
- 2 tbsp strawberry puree (fresh or from jam)
- 1–2 tsp milk, as needed for consistency
Instructions
- Preparation Step 1: Prepare the Fruit Layers In a saucepan over medium heat, combine sliced strawberries, sugar, lemon juice, and cornstarch. Cook until the strawberries break down and the mixture thickens (about 5–7 minutes). Remove from heat and allow to cool completely.
- Pineapple: Drain the crushed pineapple thoroughly. Combine it with brown sugar in a small bowl and set aside.
- Step 2: Preheat and Prepare the Pan Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan generously to prevent sticking. You can also use baking spray with flour.
- Step 3: Make the Pound Cake Batter In a large mixing bowl, cream together the softened butter, oil, and sugar until light and fluffy (about 3–5 minutes). Add eggs one at a time, beating well after each addition. Mix in the sour cream, vanilla extract, and almond extract. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Step 4: Layer the Cake Spoon ⅓ of the pound cake batter into the prepared bundt pan. Dollop half of the strawberry mixture and half of the pineapple mixture evenly over the batter. Add another ⅓ of the batter, then the remaining fruit mixtures. Finish with the last ⅓ of the cake batter, smoothing the top. Tap the pan gently on the counter to release air bubbles.
- Step 5: Bake and Cool Bake in the preheated oven for 75 to 85 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15–20 minutes, then carefully invert it onto a wire rack or serving plate. Let cool completely.
- Step 6: Make the Strawberry Glaze In a bowl, whisk together powdered sugar and strawberry puree until smooth. Add milk a teaspoon at a time to achieve your desired consistency. Drizzle the glaze over the cooled cake. For extra flair, top with fresh sliced strawberries.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 510
- Sugar: 39g
- Sodium: 190mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 73g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 95mg
