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Ingredients
For the Pound Cake:• 1 cup unsalted butter, softened (226g)
• 1¾ cups granulated sugar (350g)
• 4 large eggs
• 1 tbsp vanilla extract
• 2¾ cups all-purpose flour (330g)
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup buttermilk (120ml)
• 1 cup crushed pineapple, lightly drained
• 1 cup fresh strawberries, diced
Pineapple Glaze:• 1½ cups powdered sugar
• 2–3 tbsp pineapple juice
• 1/2 tsp vanilla extract
How to Make It
Prep the Pan:Preheat oven to 325°F (160°C).
Grease and flour a bundt or loaf pan really well 
Cream Butter & Sugar:Beat butter and sugar together for 3–5 minutes until light, fluffy, and creamy 
Add Eggs & Vanilla:Mix in eggs one at a time, then stir in vanilla extract.
Combine Dry Ingredients:In another bowl, whisk together flour, baking powder, and salt.
Slowly add the dry ingredients to the butter mixture, alternating with buttermilk.
Mix gently until just combined for the softest texture 
Add the Fruit:Carefully fold in the crushed pineapple and diced strawberries.
Don’t overmix — you want those juicy fruit pieces throughout every slice
Bake:Pour the batter into the prepared pan and smooth the top.
Bake for 60–70 minutes until golden and a toothpick comes out clean.
Your kitchen will smell AMAZING 
Cool:Let the cake cool in the pan for 15 minutes before transferring to a wire rack.
Make the Glaze:Whisk together powdered sugar, pineapple juice, and vanilla until smooth and pourable.
Drizzle generously over the cooled cake
Delicious Variations:• Add shredded coconut for tropical flavor 
• Add lemon zest for brightness 
• Mix in blueberries or raspberries
• Swap glaze for cream cheese frosting
