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
Instructions:
1. Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or tube pan.
2. In a large bowl, cream together the softened butter, vegetable oil, and granulated sugar until light and fluffy, about 3–5 minutes.
3. Add the eggs one at a time, mixing well after each addition.
4. Mix in the sour cream, vanilla extract, and almond extract (if using) until combined.
5. In a separate bowl, whisk together the flour, baking powder, and salt.
6. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Do not overmix.
7. For the strawberry layer, combine sliced strawberries, granulated sugar, cornstarch, and lemon juice in a small saucepan. Cook over medium heat until the mixture thickens, about 5 minutes. Set aside to cool.
8. For the pineapple layer, mix the well-drained crushed pineapple with brown sugar in a small bowl. Set aside.
9. Spoon half of the pound cake batter into the prepared pan and smooth the top.
10. Evenly spoon the strawberry mixture over the batter, followed by the pineapple layer.
11. Add the remaining cake batter on top and smooth it out.
12. Bake for 70–80 minutes, or until a toothpick inserted in the center comes out clean. If the top is browning too quickly, cover loosely with foil during the last 15–20 minutes of baking.
13. Remove the cake from the oven and allow it to cool in the pan for 15–20 minutes before inverting onto a wire rack to cool completely.
14. While the cake cools, make the strawberry glaze by whisking together powdered sugar and strawberry puree. Add milk a little at a time until the desired consistency is reached.
15. Drizzle the glaze over the cooled cake before serving.
Prep: 25 mins | Cook: 75 mins | Total: 1 hr 40 mins
Servings: 12 | Calories: 450 per serving
