2
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Servings: 10–12 slices
4
Ingredients:
3
For the cake:
- 1 cup unsalted butter, softened
- 2 ½ cups granulated sugar
- 6 large eggs
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup crushed pineapple, well-drained
- 1 cup chopped fresh strawberries
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional)
For the glaze (optional):
- 1 cup powdered sugar
- 2 tablespoons pineapple juice or milk
- 1–2 teaspoons strawberry puree (for color and flavor)
Instructions:
- Preheat oven to 325°F (163°C). Grease and flour a bundt pan or loaf pans.
- In a large mixing bowl, cream the butter and sugar together until light and fluffy (about 3–4 minutes).
- Add the eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the crushed pineapple. Mix just until combined.
- Gently fold in the strawberries, vanilla extract, and almond extract if using.
- Pour the batter into the prepared pan and smooth the top. Tap the pan lightly on the counter to remove air bubbles.
- Bake for 1 hour to 1 hour 15 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
- Optional glaze: Mix powdered sugar, pineapple juice, and strawberry puree until smooth. Drizzle over the cooled cake.
Tips:
- Use well-drained pineapple to avoid excess moisture.
- Dice strawberries small to help distribute evenly and prevent sinking.
- Store covered at room temperature for 2 days or refrigerate for up to 5 days.
Let me know if you’d like a cream cheese swirl, coconut version, or make it gluten-free.
