From Mama's Flavorful Recipes facebook page, thanks for the link Leila!
Cake Ingredients: 2 ½ cups all-purpose flour; 1 tsp baking
powder; ½ tsp salt; ½ cup sour cream or Greek yogurt; 1 cup (2 sticks) unsalted
butter, softened; 2 cups granulated sugar; 4 large eggs; 1 tbsp vanilla extract;
½ cup crushed pineapple (drained well); 1 cup fresh strawberries, sliced (plus
a few extra for top)
Lemon-Pineapple Glaze: 1 ½ cups powdered sugar; 2 tbsp
pineapple juice; 1 tbsp lemon juice; ½ tsp vanilla extract (optional); Pinch of
salt
Preheat oven to 325°F (163°C). Grease and flour a bundt or
deep round cake pan. Line the bottom with parchment if needed.
In a large bowl, cream butter and sugar until light and
fluffy (4–5 mins). Beat in eggs, one at a time. Stir in vanilla extract.
In another bowl, whisk flour, baking powder, and salt.
Gradually add dry ingredients to the wet, alternating with
the sour cream. Mix until just combined. Gently fold in drained pineapple and
most of the sliced strawberries (reserve a few slices for top).
Pour batter into the prepared pan. Arrange a layer of
sliced strawberries on top (which will caramelize beautifully as shown in the
image).
Bake for 70–80 minutes, or until a toothpick inserted comes
out clean.
Cool in pan for 10–15 minutes, then invert onto a wire rack
or cake plate. Let cool completely before glazing.
Glaze: In a bowl, whisk together powdered sugar, pineapple
juice, lemon juice, and a pinch of salt until smooth.
Adjust consistency with more juice or sugar as needed.
Drizzle generously over the cooled cake, letting it drip
down the sides like in the photo.
Tips: For more pineapple punch, brush the cake lightly with
reserved pineapple juice before glazing.
Optional: Add ½ tsp lemon zest or coconut flakes into the
batter for extra flavor.
Store at room temp for 2 days or in the fridge up to 5
days.
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