Short Description
A delightful and moist pound cake featuring layers of fresh strawberries and tangy pineapple, topped with a sweet strawberry glaze. Perfect for brunch, dessert, or any special 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
Preparation
Step 1: Prepare the Fruit Layers
Strawberries:
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.
Why you’ll love this recipe
This Strawberry Pineapple Pound Cake is a delightful twist on a classic dessert. The combination of sweet strawberries and tangy pineapple provides a burst of flavor in every bite. The moist, tender crumb of the pound cake, along with the sweet strawberry glaze, makes it irresistible. It’s also visually stunning, making it perfect for special occasions or simply to impress your family and friends.
Serving Suggestions
- Serve slices of the pound cake with a scoop of vanilla ice cream or whipped cream.
- Accompany with fresh berries or a fruit salad.
- Enjoy with a cup of coffee, tea, or a glass of milk.
- Add a sprig of mint for an elegant presentation.
Tips
- Make sure all your ingredients are at room temperature for a smoother batter.
- Do not overmix the batter, as this can result in a tough cake.
- Grease and flour the bundt pan thoroughly to prevent sticking.
- Adjust baking time as needed, depending on your oven.
- If the cake starts to brown too quickly, tent it loosely with foil.
- Let the fruit mixtures cool completely before layering them in the cake.
- For a richer flavor, use browned butter in the pound cake batter.
- You can use frozen strawberries and pineapple if fresh ones are not available. Just make sure to thaw them properly and drain any excess liquid.
Preparation Time: 30 minutes
Cook Time: 75-85 minutes
Total Time: Approximately 2 hours (including cooling time)
Nutrition Information:
(Note: Nutritional information is approximate and can vary based on specific ingredients and serving size.)
Calories: Approximately 350-400 per slice
Protein: 5-7g
Sodium: 150-200mg
Conclusion
This Strawberry Pineapple Pound Cake is a show-stopping dessert that’s surprisingly easy to make. The combination of flavors and textures makes it a guaranteed crowd-pleaser. Whether you’re celebrating a special occasion or simply craving something sweet, this cake is sure to satisfy. Enjoy baking and sharing this delicious treat!
Questions and Answers about this Recipe
Q1: Can I use frozen fruit instead of fresh?
A: Yes, you can use frozen strawberries and pineapple if fresh ones are not available. Make sure to thaw them properly and drain any excess liquid before using.
Q2: How do I prevent the cake from sticking to the bundt pan?
A: Grease and flour the bundt pan thoroughly before adding the batter. You can also use a baking spray that contains flour for best results.
Q3: Can I make this cake ahead of time?
A: Yes, you can bake the cake a day ahead of time. Let it cool completely, then wrap it tightly in plastic wrap or store it in an airtight container. Glaze the cake just before serving.
Q4: What if I don’t have almond extract?
A: The almond extract is optional. If you don’t have it, you can omit it without significantly affecting the flavor of the cake.
Q5: How do I store leftover cake?
A: Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
