Description
A moist, buttery pound cake swirled and studded with juicy strawberries and crushed pineapple, topped with a simple strawberry or pineapple glaze.
Ingredients
- 3 cups all‑purpose flour
- 2 cups granulated sugar
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup vegetable oil
- 4 large eggs (room temperature)
- 1 cup sour cream
- 1 tsp vanilla extract
- ½ tsp almond extract (optional)
- 1 tsp baking powder
- ½ tsp salt
- 1 cup crushed pineapple, well drained
- 1½ cups fresh strawberries, sliced
- For the glaze:
- 1 cup powdered sugar
- 2–3 tbsp strawberry puree or pineapple juice
- 1–2 tsp milk (if needed for consistency)
Instructions
- Preheat your oven to 325 °F (163 °C). Grease and flour a Bundt or tube pan thoroughly.
- In a large mixing bowl, cream together the softened butter, vegetable oil, and granulated sugar until light and fluffy (about 3–5 minutes).
- Add the eggs one at a time, beating well after each addition. Then stir in vanilla extract (and almond extract if using).
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Alternate adding the dry ingredient mixture and sour cream into the wet mixture, beginning and ending with the dry ingredients, mixing just until combined.
- Gently fold in the crushed pineapple (drained) and the sliced strawberries. Avoid overmixing so the fruit doesn’t break up too much.
- Pour about one‑third of the batter into the prepared pan. Dollop half of the strawberry mixture and half of the pineapple over it. Repeat: another third of batter, remaining fruit mixtures, then finish with the last of the batter. Smooth the top and tap the pan gently to release air bubbles.
- Bake for about 75–85 minutes, or until a toothpick inserted in the center comes out clean (a few moist crumbs are fine). If the top is browning too quickly, tent with foil.
- Allow the cake to cool in the pan for 15–20 minutes, then invert it onto a wire rack and let it cool completely.
- Meanwhile, prepare the glaze: whisk the powdered sugar and strawberry puree (or pineapple juice) together until smooth, adding milk a little at a time until you reach a drizzly consistency.
- Drizzle the glaze over the cooled cake. Optionally garnish with extra sliced strawberries.
Notes
- Be sure to drain the crushed pineapple very well so it doesn’t make the batter too wet.
- Let the strawberry layer cool before layering, to prevent it from bleeding too much into the batter.
- If the cake top browns too quickly, tent it with aluminum foil during baking.
- Store wrapped at room temperature for up to 3 days, or refrigerate for longer. You can also freeze slices individually, then glaze just before serving.
- You can substitute Greek yogurt in place of sour cream for a tangy flavor.
Nutrition
- Serving Size: 1 slice (1/12 cake)
- Calories: 510
- Sugar: 39 g
- Sodium: 190 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 73 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 95 mg
