Strawberry Pineapple Pound Cake

Ingredients

For the Cake:

• 2 ½ cups all-purpose flour
• 2 ½ teaspoons baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 1 teaspoon vanilla extract
• ½ cup sour cream
• ½ cup crushed pineapple, drained
• 1 cup fresh strawberries, diced

For the Glaze:

• 1 cup powdered sugar
• 2–3 tablespoons pineapple juice (or milk)
• ½ teaspoon vanilla extract
• Optional: extra diced strawberries or pineapple for garnish

Instructions

1. Preheat Oven: Heat to 350°F (175°C). Grease and flour a bundt pan or loaf pan.
2. Mix Dry Ingredients: In a bowl, whisk flour, baking powder, and salt. Set aside.
3. Cream Butter & Sugar: In a large bowl, beat butter and sugar until light and fluffy (about 3–4 minutes).
4. Add Eggs & Flavor: Beat in eggs one at a time, then add vanilla extract.
5. Combine Wet & Dry: Mix in sour cream. Gradually add dry ingredients until just combined.
6. Fold in Fruit: Gently fold in crushed pineapple and diced strawberries.
7. Bake: Pour batter into prepared pan. Bake 55–65 minutes, or until a toothpick comes out clean. Let cool 15 minutes before removing from the pan.
8. Make the Glaze: Whisk powdered sugar, pineapple juice, and vanilla until smooth.
9. Finish: Drizzle glaze over the cooled cake. Garnish with extra strawberries or pineapple if desired.