Description
This luscious Strawberry Pineapple Pound Cake combines the rich, buttery texture of a classic pound cake with vibrant layers of fresh strawberry compote and sweet pineapple, topped with a delicate strawberry glaze. Perfect for gatherings or as a delightful dessert, this cake balances fruity freshness with a moist, tender crumb.
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
Strawberry Mixture
- 1½ cups fresh strawberries, sliced
- 2 tbsp granulated sugar
- 1 tbsp cornstarch
- ½ tsp lemon juice
Pineapple Mixture
- 1 can (20 oz) crushed pineapple, well-drained
- 2 tbsp brown sugar
Strawberry 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, stirring occasionally, until the mixture thickens about 5 to 7 minutes. Remove from heat and allow to cool completely.
- Prepare Pineapple Mixture: In a small bowl, mix the well-drained crushed pineapple with brown sugar until evenly combined. Set aside.
- Preheat Oven and Prepare Pan: Preheat the oven to 325°F (163°C). Generously grease and flour a 10-inch bundt pan to prevent sticking.
- Cream Butter, Oil, and Sugar: In a large mixing bowl, cream together the softened butter, vegetable oil, and granulated sugar until light and fluffy, approximately 3 to 5 minutes using an electric mixer.
- Add Eggs: Add eggs one at a time to the creamed mixture, beating well after each addition to ensure full incorporation.
- Add Sour Cream and Extracts: Mix in the sour cream, vanilla extract, and almond extract (if using) until just combined.
- Combine 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 gently until just combined to avoid overmixing.
- Assemble Layers: Spoon one-third of the batter into the prepared bundt pan. Layer half of the cooled strawberry mixture and half of the pineapple mixture over the batter. Repeat these layers and finally top with the remaining batter. Smooth the top evenly.
- Release Air Bubbles and Bake: Tap the bundt pan gently on the counter to release any trapped air bubbles. Bake in the preheated oven for 75 to 85 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cake: Let the cake cool in the pan for 15 to 20 minutes before inverting it onto a wire rack or serving plate to cool completely.
- Prepare and Apply Glaze: Whisk together the powdered sugar and strawberry puree until smooth. Add milk one teaspoon at a time until the glaze reaches a drizzle consistency. Drizzle the glaze over the completely cooled cake and optionally garnish with fresh strawberries.
Notes
- Ensure eggs and butter are at room temperature for better batter consistency.
- Do not overmix the batter once dry ingredients are added to maintain a tender crumb.
- The bundt pan should be well-greased and floured to prevent sticking due to the heavy fruit layers.
- Allow the cake to cool completely before glazing to prevent melting the glaze.
- Fresh strawberry puree can be made by blending fresh strawberries or by thinning jam with a little water.
