Ingredients
— The Pound Cake —
1 ½ cups (3 sticks) unsalted butter, softened
8 oz cream cheese, softened
3 cups granulated sugar
6 large eggs, room temperature
1 teaspoon vanilla extract
½ teaspoon almond extract (optional, but recommended)
3 cups cake flour (sifted)
½ teaspoon salt
½ teaspoon baking powder
1 cup crushed pineapple, very well drained (reserve juice for glaze)
1 cup fresh strawberries, diced small
1 tablespoon all-purpose flour (to coat fruit)
— The Glaze —
1 ½ cups powdered sugar
2–3 tablespoons reserved pineapple juice (or milk)
1 tablespoon strawberry jam (optional, for color and flavor)
Instructions
1. **Preheat & Prep:** Preheat oven to 325°F (165°C). Generously grease a 10-12 cup Bundt pan with butter and dust with flour (or use a baking spray with flour).
2. **Cream Butter & Sugar:** In a large mixing bowl (or stand mixer), beat the softened butter and cream cheese together until smooth. Gradually add the sugar and beat on medium-high speed for 5–7 minutes until very pale and fluffy.
3. **Add Eggs:** Add the eggs one at a time, beating just until the yellow disappears after each addition. Mix in the vanilla and almond extracts.
4. **Dry Ingredients:** Whisk the cake flour, salt, and baking powder together. With the mixer on low, gradually add the flour mixture to the wet ingredients. Mix only until combined—do not overbeat.
5. **Prep Fruit:** **Crucial Step:** Squeeze as much liquid as possible out of the crushed pineapple. Pat the diced strawberries dry with paper towels. Toss both fruits in 1 tablespoon of flour (this prevents them from sinking to the bottom of the cake).
6. **Fold:** Gently fold the flour-coated pineapple and strawberries into the thick batter by hand.
7. **Bake:** Pour the batter into the prepared Bundt pan and smooth the top. Bake for 70–85 minutes, or until a long skewer inserted into the center comes out clean (moist crumbs are okay, but no wet batter).
8. **Cool:** Let the cake cool in the pan for 15–20 minutes. Then, carefully invert it onto a wire rack to cool completely before glazing.
9. **Glaze:** Whisk the powdered sugar with the reserved pineapple juice and strawberry jam until smooth. Drizzle over the cooled cake.
Notes
Drain the Fruit: Excess liquid is the enemy of pound cake. If you don’t drain the pineapple thoroughly and dry the strawberries, the cake may become soggy or have a ‘wet’ streak at the bottom.
Cold Oven Start: Some bakers prefer starting pound cakes in a cold oven. If you do this, turn the oven to 325°F after putting the cake in and add about 10-15 minutes to the baking time.
Cake Flour Substitute: If you don’t have cake flour, take 3 cups of all-purpose flour, remove 6 tablespoons, and replace them with 6 tablespoons of cornstarch. Sift well.
Storage: This cake tastes even better the next day! Store covered at room temperature for 3 days or in the fridge for up to a week.
- Prep Time: 20
- Cook Time: 80
- Category: Dessert
- Method: Bake
- Cuisine: American (Southern)
- Diet: Vegetarian