Here’s what you’ll need for a standard loaf or bundt pan yield (about 10–12 slices)—these quantities are adapted based on several trusted sources
For the Cake Batter:
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs, preferably room temperature
3 cups all‑purpose flour, sifted if possible
1½ teaspoons baking powder (or 2 teaspoons if using a recipe like Yummy Recipes)
½ teaspoon salt
1 cup sour cream or Greek yogurt (adds moisture and tender texture)
1 cup crushed pineapple, well drained (you can reserve juice for optional glaze)
1 cup fresh strawberries, diced (lightly coated in flour to prevent sinking)
1 teaspoon vanilla extract (optional: ½ teaspoon pineapple extract for extra flavor)
For the Glaze (Optional but recommended):
1 cup powdered sugar
2–3 tablespoons pineapple juice (or milk if needed to thin)
(Optional) ½ teaspoon vanilla extract or a tablespoon of strawberry puree for flavor boost
Equipment
Loaf pan or bundt pan, greased and floured
Large mixing bowls
Electric mixer (or you can opt for hand‑mixing with a spatula/wooden spoon for a more rustic texture)
Spatula or whisk
Wire rack for cooling
Step-by-Step Instructions
