Pineapple Pecan Cream Cheese Pound Cake

 

Ingredients:

1 1/2 cups (3 sticks) unsalted butter, softened

8 oz cream cheese, softened

3 cups granulated sugar

6 large eggs, room temperature

2 tsp vanilla extract

3 cups all-purpose flour

1/2 tsp baking powder

1/2 tsp salt

1 cup crushed pineapple (drained, but not bone-dry)

1 cup chopped pecans (toasted for extra flavor)

Optional Pineapple Glaze:

1 cup powdered sugar

2–3 tbsp pineapple juice (from drained pineapple or canned juice)

1/2 tsp vanilla extract

Pinch of salt

Instructions:

1. Preheat Oven:

Preheat to 325°F (163°C).

Grease and flour a 10-inch Bundt or tube pan thoroughly.

2. Make the Cake Batter:

Cream butter and cream cheese together until smooth and fluffy (about 3–4 minutes).

Add sugar gradually and beat for 3–5 minutes until light and airy.

Add eggs one at a time, mixing well after each addition.

Stir in vanilla extract.

In a separate bowl, whisk flour, baking powder, and salt.

Gradually add the dry mixture to the creamed mixture until just combined.

Fold in crushed pineapple and chopped pecans by hand.

3. Bake:

Pour batter into prepared pan and smooth the top.

Bake for 1 hour 15 minutes to 1 hour 25 minutes, or until a toothpick inserted in the center comes out clean.

Let cool in the pan for 15–20 minutes, then invert onto a wire rack to cool completely.

4. Make the Glaze (Optional but Delicious):

Mix powdered sugar, pineapple juice, vanilla, and salt until smooth and pourable.

Drizzle over the completely cooled cake.