Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 3 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 cup crushed pineapple (drained, reserve juice)
- 1 cup diced fresh strawberries
- ½ cup pineapple juice (from the drained pineapple)
- 1 tsp vanilla extract
For the Glaze (optional):
- 1 cup powdered sugar
- 2–3 tbsp pineapple juice or milk
- Fresh strawberry slices for garnish
Instructions
- Preheat Oven to 325°F (160°C). Grease and flour a 10-inch bundt or tube pan.
- Cream Butter & Sugar – In a large mixing bowl, beat butter and sugar together until light and fluffy.
- Add Eggs – Beat in eggs one at a time, mixing well after each addition.
- Mix Dry Ingredients – In another bowl, whisk together flour, baking powder, and salt.
- Combine Wet & Dry – Gradually add the dry ingredients to the butter mixture, alternating with the pineapple juice. Mix just until combined.
- Fold in Fruit – Gently fold in the crushed pineapple and diced strawberries.
- Bake – Pour the batter into the prepared pan and smooth the top. Bake for 60–70 minutes or until a toothpick inserted in the center comes out clean.
- Cool – Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
- Add Glaze – Mix powdered sugar with pineapple juice until smooth, drizzle over cooled cake, and top with fresh strawberry slices if desired.
If you want, I can also give you a version that stays extra moist and fruity using a cake mix shortcut. That way it’s quicker but still delicious.