Strawberry Pineapple Pound Cake

October 18, 2025 by youssef

1. Prepare the Fruit Fillings:

Strawberry Compote: In a small saucepan, combine the sliced strawberries, ¼ cup sugar, cornstarch, and lemon juice. Cook over medium heat, stirring frequently, for 5-7 minutes until the mixture has thickened and the strawberries have broken down. Remove from heat and let it cool completely.
Pineapple Layer: In a small bowl, mix the well-drained crushed pineapple with the brown sugar. Set aside.

2. Make the Cake Batter:

Preheat your oven to 325°F (165°C). Generously grease and flour a 10-inch Bundt pan.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened butter, oil, and 2 cups of sugar together until the mixture is light, pale, and fluffy.
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
Mix in the sour cream, vanilla extract, and almond extract (if using) until just combined.
Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.

3. Layer the Cake:

Spoon about one-third of the batter into the bottom of the prepared Bundt pan, spreading it evenly.
Carefully spoon half of the cooled strawberry compote and half of the pineapple mixture over the batter, ensuring they don’t touch the sides of the pan.
Repeat with another third of the batter, followed by the remaining fruit fillings.
Top with the final third of the batter, smoothing the top.
Pro Tip: For a bakery-style crack on top, run a buttered knife or offset spatula through the center of the batter. Gently tap the pan on the counter to release any air bubbles.

4. Bake and Cool:

Bake for 75 to 85 minutes, or until a long wooden skewer or toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan on a wire rack for 15-20 minutes. Then, carefully invert it onto the rack to cool completely before glazing.

5. Make the Glaze and Serve:

In a small bowl, whisk the powdered sugar with the strawberry puree (or jam) until smooth. If the glaze is too thick, add milk, one teaspoon at a time, until it reaches a drizzle-able consistency.
Pour or drizzle the glaze over the completely cooled cake. For an extra touch, garnish with fresh strawberry slices. Slice and serve!

Prevent Soggy Fruit: To keep the fruit from sinking, ensure your strawberry compote is completely cooled and your pineapple is thoroughly drained. You can also pat the pineapple dry with a paper towel.
Make-Ahead: Both the strawberry compote and the sweetened pineapple can be prepared a day in advance and stored covered in the refrigerator.
Storage: Store the glazed cake covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
Freezing: This cake freezes beautifully. Wrap the unglazed, cooled cake tightly in plastic wrap and then aluminum foil. Freeze for up to 3 weeks. Thaw overnight in the refrigerator and add the glaze just before serving.