Pineapple Pecan Cream Cheese Pound Cake

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Pineapple Pecan Cream Cheese Pound Cake

Description

This Pineapple Pecan Cream Cheese Pound Cake is ultra-moist, rich, and perfectly dense, thanks to cream cheese and butter in the batter. Sweet crushed pineapple adds brightness and tenderness, while toasted pecans bring a warm, nutty crunch. It’s a classic Southern-style pound cake with a tropical twist—perfect for holidays, potlucks, or an indulgent dessert anytime.

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 tsp baking powder
  • ½ tsp salt
  • 1 tsp vanilla extract
  • 1 cup crushed pineapple, well drained
  • 1 cup chopped pecans (lightly toasted for best flavor)

Optional Glaze

  • 1 cup powdered sugar
  • 2–3 tbsp pineapple juice or milk
  • ½ tsp vanilla extract

Directions

  1. Preheat & prepare pan
    Preheat oven to 325°F (165°C). Grease and flour a 10-inch bundt or tube pan.
  2. Cream butter & cream cheese
    In a large bowl, beat butter and cream cheese until smooth and fluffy (about 3–4 minutes).
  3. Add sugar
    Gradually add sugar and beat until light and creamy.
  4. Add eggs
    Add eggs one at a time, beating well after each addition.
  5. Combine dry ingredients
    In a separate bowl, whisk together flour, baking powder, and salt.
  6. Mix batter
    Gradually add dry ingredients to the batter on low speed. Mix just until combined. Stir in vanilla.
  7. Fold in pineapple & pecans
    Gently fold in drained pineapple and chopped pecans.
  8. Bake
    Pour batter into prepared pan and smooth the top.
    Bake for 75–85 minutes, or until a toothpick inserted comes out clean.
  9. Cool
    Let cake cool in pan for 15 minutes, then invert onto a wire rack to cool completely.
  10. Glaze (optional)
    Whisk glaze ingredients and drizzle over cooled cake.

Servings

Serves: 12–16 slices

Nutritional Information (Approx. per slice)

  • Calories: 420–460 kcal
  • Fat: 25–28 g
  • Carbohydrates: 45–50 g
  • Sugar: 32–36 g
  • Protein: 5–6 g

(Values vary by slice size and glaze.)

Benefits 🍍

  • Moist texture: Cream cheese and pineapple prevent dryness
  • Energy-rich: Great for gatherings or celebrations
  • Natural fruit sweetness: Pineapple adds flavor and tenderness
  • Healthy fats: Pecans provide beneficial fats and crunch

Notes & Variations

  • Drain pineapple very well to avoid a soggy cake
  • Substitute walnuts for pecans if preferred
  • Add ½ tsp cinnamon for warmth
  • Use butter-flavored nonstick spray for easier release

Pro Tips ✅

  • Room-temperature ingredients ensure a smooth batter
  • Toast pecans lightly for deeper flavor
  • Do not overmix once flour is added
  • Pound cakes bake best low and slow

Q & A

Q: Can I use fresh pineapple?
A: Yes, but crush it finely and drain excess juice thoroughly.

Q: Can this cake be frozen?
A: Yes. Wrap tightly and freeze up to 3 months (unglazed).

Q: Why did my cake crack?
A: A crack is normal for pound cakes and does not affect texture.

Q: Can I use a loaf pan instead?
A: Yes—divide into two loaf pans and bake 60–70 minutes.

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