👩🍳 How to Make It
1. Prepare the Fruit Fillings
Strawberry Compote
In a small saucepan, combine the strawberries, sugar, cornstarch, and lemon juice. Cook over medium heat, stirring often, for 5–7 minutes or until the strawberries break down and the mixture thickens. Remove from heat and let cool completely.
Pineapple Layer
Mix the drained pineapple with brown sugar in a small bowl. Set aside.
📝 Tip: Pat the pineapple with paper towels to remove any excess moisture.
2. Make the Pound Cake Batter
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Preheat your oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan generously.
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In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
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In a large mixing bowl, cream the butter, oil, and sugar until the mixture is light and fluffy.
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Beat in the eggs one at a time, fully incorporating after each addition.
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Mix in the sour cream, vanilla, and almond extract (if using).
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Gradually add the dry ingredients, mixing just until combined. Avoid overmixing to keep the cake tender.
3. Layer the Cake
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Spoon ⅓ of the batter into the bottom of the Bundt pan and spread it evenly.
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Gently layer half of the cooled strawberry compote and half of the pineapple mixture over the batter—avoiding the edges.
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Add another ⅓ of the batter, then the remaining fruit fillings.
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Finish with the final third of the batter, smoothing the top.
🔪 Pro Tip: For that classic bakery-style split, run a buttered knife or spatula through the center of the batter before baking. Gently tap the pan on the counter to release air bubbles.
4. Bake and Cool
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Bake for 75–85 minutes, or until a skewer inserted into the center comes out clean.
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Let the cake cool in the pan for 15–20 minutes, then carefully invert onto a wire rack to cool completely.
5. Make the Glaze & Finish
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In a bowl, whisk together powdered sugar and strawberry purée or jam until smooth.
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Add milk 1 teaspoon at a time until the glaze is thick yet pourable.
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Drizzle over the fully cooled cake and garnish with fresh strawberries if desired.
📦 Storage & Make-Ahead Tips
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To store: Keep covered at room temperature for up to 2 days, or refrigerate for up to 5 days.
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To freeze: Wrap the unglazed cake tightly in plastic wrap and foil. Freeze for up to 3 weeks. Thaw overnight in the fridge and glaze before serving.
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Make ahead: You can prepare the compote and pineapple filling a day in advance and store them covered in the refrigerator.
💡 Why You’ll Love This Cake:
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🍓 Gorgeous swirls of real fruit
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🍰 Dense, buttery pound cake with rich flavor
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⏱️ Great make-ahead option for busy bakers
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🎂 Perfect for birthdays, brunches, holidays, and potlucks