Pineapple Pecan Cream Cheese Pound Cake

Pineapple Pecan Cream Cheese Pound Cake

This rich, velvety pound cake combines the tang of cream cheese with the sweetness of pineapple and the nutty crunch of pecans. It’s moist, buttery, and perfect for celebrations, afternoon tea, or holiday dessert tables. The batter bakes up dense yet tender, with pockets of juicy pineapple and toasty pecans in every slice.

Ingredients

For the Cake

• 1½ cups (3 sticks) unsalted butter, softened
• 8 oz cream cheese, softened
• 3 cups granulated sugar
• 6 large eggs, room temperature
• 3 cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon vanilla extract
• 1 cup crushed pineapple, well drained
• 1 cup chopped pecans, lightly toasted (optional but delicious)

Optional Glaze

• 1 cup powdered sugar
• 2–3 tablespoons pineapple juice or milk
• ½ teaspoon vanilla extract

Instructions

1. Prep the Oven & Pan
   Preheat your oven to 160°C (325°F). Grease and flour a 10–12 cup Bundt pan or large loaf pan, making sure to coat all crevices.
2. Cream the Butter & Cream Cheese
   In a large mixing bowl, beat the softened butter and cream cheese together until smooth, creamy, and fluffy—about 2–3 minutes.
3. Add the Sugar
   Gradually add the granulated sugar, beating until the mixture is pale and airy. This step helps create that classic pound cake texture.
4. Add Eggs
   Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Combine the Dry Ingredients
   In a separate bowl, whisk together flour, baking powder, and salt. Gently fold the dry ingredients into the batter until just combined.
6. Add Pineapple & Pecans
   Fold in the drained pineapple and chopped pecans, making sure they are evenly distributed.
7. Bake
   Pour the batter into the prepared pan and smooth the top. Bake for 70–85 minutes, or until a skewer inserted into the center comes out clean. If the top browns too quickly, tent loosely with foil.
8. Cool & Glaze (Optional)
   Allow the cake to cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
   If glazing, whisk together glaze ingredients and drizzle over the cooled cake.

Q & A

Q: Can I use fresh pineapple instead of canned?
Yes—just make sure it’s finely chopped and very well drained to avoid excess moisture.

Q: Do I have to add pecans?
No. You can leave them out or substitute walnuts.

Q: How should I store the cake?
Store covered at room temperature for up to 3 days or refrigerate for up to 5.

Q: Can I freeze it?
Absolutely. Wrap slices tightly and freeze for up to 3 months.

Q: Why bake at a lower temperature?
A lower, slower bake ensures the dense batter cooks evenly without drying out.

Slice thick, serve with whipped cream or fresh fruit, and enjoy a luxuriously moist pound cake bursting with flavor.