Ingredients
- 3 cups all-purpose flour
- 2½ cups granulated sugar
- 1 cup unsalted butter, softened
- ½ cup vegetable oil
- 4 large eggs
- 1 cup crushed pineapple (with juice)
- 1 cup fresh strawberries, chopped
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1½ teaspoons baking powder
- ½ teaspoon salt
Instructions
- Preheat oven to 325°F (163°C) and grease a bundt or loaf pan thoroughly.
- In a large bowl, beat butter and sugar until light and fluffy. Mix in vegetable oil until combined.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- In another bowl, whisk together flour, baking powder, and salt.
- Gradually mix dry ingredients into the wet mixture until just combined.
- Fold in sour cream, then gently fold in crushed pineapple (with juice) and chopped strawberries.
- Pour batter into the prepared pan and smooth the top.
- Bake for 60–75 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Notes
- Use Greek yogurt instead of sour cream for a tangier flavor.
- Add lemon zest for a citrusy twist.
- Drizzle with a glaze made of powdered sugar and pineapple juice for extra sweetness.
- Mix in chopped pecans or walnuts for added crunch.
- Store at room temperature for 2 days, refrigerate up to 5 days, or freeze slices for up to a month.
- Prep Time: 15 minutes
- Cook Time: 60–75 minutes
- Category: Cake
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 34g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg
