Preheat your oven to 325°F (160°C). Grease and flour a 10-inch bundt pan or loaf pan.
2. Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream the Butter and Sugar
In a large bowl, using an electric mixer, cream the butter and sugar together until light and fluffy (about 3–4 minutes).
4. Add Eggs and Flavoring
Add the eggs, one at a time, mixing well after each addition. Then mix in the vanilla and almond extract (if using).
5. Combine Wet and Dry Ingredients
Add the dry ingredients to the wet mixture gradually, alternating with the sour cream, beginning and ending with the flour mixture. Mix until just combined—do not overmix.
6. Fold in Fruit
Gently fold in the crushed pineapple and diced strawberries with a spatula.
7. Bake the Cake
Pour the batter into the prepared pan. Smooth the top with a spatula. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool the Cake
Let the cake cool in the pan for 15–20 minutes, then turn it out onto a wire rack to cool completely.
9. Prepare the Glaze (Optional)
In a small bowl, whisk together the powdered sugar and pineapple juice or milk until smooth. Drizzle over the cooled cake. Garnish with a few pieces of fresh strawberry if desired.
✅ Tips
Make sure the pineapple is well-drained to prevent a soggy cake.
You can substitute sour cream with Greek yogurt for a tangier flavor.
Store the cake in an airtight container in the fridge for up to 5 days.
