Strawberry Pineapple Pound Cake

 

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

1 cup crushed pineapple (drained)

1 cup fresh strawberries, finely chopped

1 tsp baking powder

½ tsp baking soda

½ tsp salt

1 tsp vanilla extract

For the Glaze (optional):

1 cup powdered sugar

2–3 tbsp pineapple juice

½ tsp vanilla extract

Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a bundt or tube pan.

2. In a large bowl, cream butter, oil, and sugar together until light and fluffy.

3. Add eggs one at a time, beating well after each addition. Stir in vanilla.

4. In another bowl, whisk together flour, baking powder, baking soda, and salt.

5. Gradually add dry ingredients to wet mixture, alternating with crushed pineapple. Mix until just combined.

6. Gently fold in chopped strawberries.

7. Pour batter into prepared pan and smooth the top.

8. Bake for 60–70 minutes, or until a toothpick inserted comes out clean.

9. Let cake cool in the pan for 10 minutes, then turn onto a wire rack to cool completely.

10. For the glaze, whisk powdered sugar, pineapple juice, and vanilla until smooth. Drizzle over cooled cake before serving.