Strawberry Pineapple Pound Cake

 This pound cake brings together the rich, buttery texture of a classic Southern pound cake with bright layers of strawberries and pineapple. Topped with a glossy strawberry glaze, it’s a showstopper for family gatherings, summer BBQs, or any occasion that calls for something special.

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

Instructions

1. Prepare the fruit layers

   • Strawberries: In a small saucepan, combine sliced strawberries, sugar, lemon juice, and cornstarch. Cook over medium heat for 5–7 minutes, until the berries break down and the mixture thickens. Cool completely.

   • Pineapple: Drain the crushed pineapple thoroughly. Mix with brown sugar in a small bowl; set aside.

2. Preheat and prepare pan
   Preheat oven to 325°F (163°C). Generously grease and flour a 10‑inch Bundt pan (or use baking spray with flour).

3. Make the pound cake batter
   In a large bowl, beat butter, oil, and sugar until light and fluffy, about 3–5 minutes. Add eggs one at a time, beating well after each. Mix in sour cream, vanilla, and almond extract (if using).
   In a separate bowl, whisk flour, baking powder, and salt. Gradually add to the wet ingredients, mixing just until combined. Do not overmix.

4. Layer the cake

   • Spoon ⅓ of the batter into the prepared pan.

   • Dollop half of the strawberry mixture and half of the pineapple mixture over the batter.

   • Add another ⅓ of the batter, then the remaining fruit mixtures.

   • Top with the last ⅓ of batter and smooth the surface. Tap the pan gently on the counter to release air bubbles.

5. Bake and cool
   Bake for 75–85 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 15–20 minutes, then invert onto a wire rack and cool completely.

6. Make the glaze
   Whisk powdered sugar and strawberry puree until smooth. Add milk a teaspoon at a time to reach desired consistency. Drizzle over the cooled cake. Garnish with fresh strawberries if desired.

Variations

• Strawberry Lemon: Replace the pineapple layer with lemon curd and add lemon zest to the batter.

• Tropical Twist: Stir shredded coconut into the pineapple layer.

• Cream Cheese Swirl: Dot spoonfuls of sweetened cream cheese mixture between the layers.

• Shortcake Style: Serve slices with whipped cream and extra strawberries.

Tips

• Bring butter and eggs to room temperature for best texture.

• Drain the pineapple very well; excess liquid can make the cake soggy.

• Do not overmix after adding flour to keep the crumb tender.

• For clean slices, use a serrated knife.

• Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. Wrap individual slices to freeze for up to 2 months.

Prep time: 25 minutes
Bake time: 80 minutes
Total time: 1 hour 45 minutes
Servings: 12