Ingredients
For the Pound Cake
3 cups all-purpose flour
3 cups granulated sugar
1 ½ cups unsalted butter, softened
6 large eggs, room temperature
1 cup crushed pineapple (drained slightly, not fully dry)
½ cup strawberry puree or finely diced strawberries
½ cup sour cream
1 tsp pineapple extract (optional)
1 tsp vanilla extract
1 tsp baking powder
¼ tsp salt
For the Strawberry Pineapple Glaze
1 cup powdered sugar
2–3 tbsp pineapple juice
1 tbsp strawberry puree (or crushed freeze-dried strawberry powder)
Optional: ½ tsp vanilla extract
Preparation
Step 1: Prepare the Baking Pan
Preheat your oven to 325°F (165°C).
Grease and flour a bundt or tube pan, making sure the grooves are well-coated.
Set aside.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, beat softened butter until creamy.
Add granulated sugar gradually and continue beating for 5–6 minutes, until pale, fluffy, and smooth.
This step builds the classic pound-cake texture.
Step 3: Add Eggs and Flavor
Add eggs one at a time, mixing well after each addition.
Add vanilla and pineapple extract.
Gently fold in strawberry puree or chopped strawberries.
Stir in the crushed pineapple, making sure not to overmix.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk flour, baking powder, and salt.
Add dry ingredients to the wet mixture in two additions, alternating with sour cream.
Mix gently until just combined—do not overblend or cake may become dense.
Step 5: Bake the Pound Cake
Pour batter evenly into the prepared pan.
Smooth the top with a spatula.
Bake for 70–85 minutes, or until a toothpick inserted comes out clean.
Let the cake cool 15 minutes in the pan before turning it out onto a wire rack.
Allow it to cool completely before glazing.