Here’s a Pineapple Pecan Cream Cheese Pound Cake recipe that’s rich, moist, and full of tropical and nutty flavors — perfect for gatherings or a sweet treat with coffee.
🍍 Pineapple Pecan Cream Cheese Pound Cake
Ingredients
For the Cake:
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1 ½ cups (3 sticks) unsalted butter, softened
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1 (8 oz) package cream cheese, softened
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2 ½ cups granulated sugar
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6 large eggs
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1 tsp vanilla extract
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3 cups all-purpose flour
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1 tsp baking powder
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½ tsp salt
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1 cup crushed pineapple, drained
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1 cup chopped pecans (lightly toasted)
Optional Glaze:
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1 cup powdered sugar
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2–3 tbsp pineapple juice or milk
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¼ tsp vanilla extract
Instructions
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Preheat oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan.
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Cream butter and cream cheese together in a large bowl until smooth and fluffy.
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Add sugar gradually and beat until light and fluffy, about 4–5 minutes.
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Add eggs one at a time, beating well after each addition. Stir in vanilla.
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In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the wet ingredients.
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Fold in crushed pineapple (make sure it’s well-drained) and chopped pecans.
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Pour batter into prepared pan and smooth the top.
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Bake for 70–80 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan for 15 minutes, then turn out onto a wire rack to cool completely.
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Optional Glaze: Mix powdered sugar, pineapple juice (or milk), and vanilla until smooth. Drizzle over cooled cake.
🍰 Tips:
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For extra flavor, you can toast the pecans lightly before adding.
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Make sure the cream cheese and butter are softened for the best texture.
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Don’t overmix the batter once the flour is added to keep the cake tender.