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