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
Directions:
1. Preheat oven to 325°F (165°C). Grease and flour a 10-inch bundt pan.
2. To prepare the strawberry layer, combine sliced strawberries, granulated sugar, cornstarch, and lemon juice in a small bowl. Mix well and set aside.
3. For the pineapple layer, stir together the drained crushed pineapple and brown sugar in another bowl. Set aside.
4. In a large mixing bowl, cream the softened butter, vegetable oil, and granulated sugar until light and fluffy.
5. Add eggs one at a time, beating well after each addition.
6. Stir in sour cream, vanilla extract, and almond extract (if using).
7. In a separate bowl, whisk together the flour, baking powder, and salt.
8. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
9. Pour half of the batter into the prepared bundt pan.
10. Carefully spoon the strawberry layer over the batter, spreading evenly.
11. Next, layer the pineapple mixture over the strawberries.
12. Pour the remaining cake batter over the pineapple layer, smoothing the top.
13. Bake for 75-85 minutes, or until a toothpick inserted into the center comes out clean.
14. Allow the cake to cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
15. To make the glaze, whisk powdered sugar and strawberry puree together, adding milk one teaspoon at a time until desired consistency is reached.
16. Drizzle the glaze over the cooled cake before serving.
Prep Time: 30 minutes | Cooking Time: 80 minutes | Total Time: 1 hour 50 minutes
Kcal: 420 kcal | Servings: 12 servings
Tips:
Use room temperature eggs and butter for a smoother batter and better rise.
Ensure pineapple is well-drained to prevent a soggy cake.