Strawberry Pineapple Pound Cake

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This decadent pound cake features a rich, buttery crumb swirled with layers of sweet strawberry compote and a brown sugar-kissed pineapple filling. Topped with a vibrant strawberry glaze, it’s a beautiful and delicious dessert perfect for any occasion.

Ingredients

For the Strawberry Compote:

  • 1 ½ cups fresh strawberries, sliced

  • ¼ cup granulated sugar

  • 1 tablespoon cornstarch

  • 1 teaspoon lemon juice

For the Pineapple Layer:

  • 1 (8 oz) can crushed pineapple, thoroughly drained

  • 2 tablespoons brown sugar

For the Cake Batter:

  • 3 cups all-purpose flour

  • 1 teaspoon baking powder

  • ½ teaspoon salt

  • 1 cup (2 sticks) unsalted butter, softened

  • ½ cup vegetable oil

  • 2 cups granulated sugar

  • 4 large eggs, room temperature

  • ½ cup sour cream

  • 2 teaspoons vanilla extract

  • ¼ teaspoon almond extract (optional, but recommended)

For the Strawberry Glaze:

  • 1 cup powdered sugar

  • 1 ½ tablespoons strawberry puree or seedless strawberry jam

  • 1-2 teaspoons milk (as needed for consistency)

Instructions:

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