Ingredients
Scale
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 tsp almond extract (optional)
- 1 tsp salt
- 1 cup sour cream
- 1 cup crushed pineapple (drained slightly)
- 1 ½ cups fresh strawberries, chopped
- 1 tbsp flour (to toss strawberries prevents sinking)
- ½ cup crushed pineapple (with juice)
- 1 cup fresh strawberries, sliced
- 2 tbsp sugar
- 1 tbsp cornstarch (for thickening)
- 1 cup powdered sugar
- 2–3 tbsp pineapple juice or milk
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Prepare the fruit layer by heating crushed pineapple, sliced strawberries, sugar, and cornstarch in a small saucepan until thickened. Set aside to cool.
- Preheat your oven to 325°F (163°C). Grease and flour your Bundt or tube pan.
- In a mixing bowl, cream together softened butter and sugar until fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- In another bowl, whisk together flour and salt. Gradually add to the butter mixture alternating with sour cream. Fold in drained crushed pineapple and floured chopped strawberries.
- Assemble the cake by layering half of the batter in the pan, adding half of the fruit mixture on top, then spooning in the remaining batter and swirling in more fruit if desired.
- Bake for 70-80 minutes or until a toothpick inserted comes out clean. Cool before glazing.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (90g)
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg