Description
This Pineapple Pecan Cream Cheese Pound Cake is rich, buttery, and incredibly moist with tangy cream cheese, sweet crushed pineapple, and crunchy pecans. It delivers a dense yet tender crumb perfect for celebrations or an indulgent dessert.
Ingredients
- 1 cup (226 g) unsalted butter, softened
- 8 oz (226 g) cream cheese, softened
- 2 1/2 cups (500 g) granulated sugar
- 6 large eggs, room temperature
- 3 cups (360 g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon pure vanilla extract
- 1 cup (240 g) crushed pineapple, well drained
- 1 cup (120 g) chopped pecans
- 1 cup (120 g) powdered sugar (optional glaze)
- 2–3 tablespoons pineapple juice or milk (optional glaze)
Instructions
- Preheat oven to 325°F (165°C). Grease and flour a 10-inch bundt or tube pan thoroughly.
- Beat butter and cream cheese together until smooth and creamy, about 3–4 minutes.
- Gradually add granulated sugar and beat until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Whisk together flour, baking powder, and salt in a separate bowl.
- Gradually add dry ingredients to wet mixture on low speed until just combined.
- Stir in vanilla extract, then gently fold in well-drained pineapple and chopped pecans.
- Pour batter into prepared pan and smooth the top.
- Bake for 75–90 minutes, until a toothpick inserted into the center comes out clean.
- Cool in pan for 15–20 minutes before transferring to a wire rack to cool completely.
- If desired, whisk powdered sugar with pineapple juice or milk and drizzle over cooled cake.
Notes
- Drain pineapple thoroughly to prevent excess moisture.
- Toast pecans beforehand for enhanced flavor.
- Store at room temperature for up to 3 days or refrigerate for up to 1 week.
- Freeze tightly wrapped for up to 3 months and thaw overnight.
- Cracking on top is normal for pound cakes.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520 kcal
- Sugar: 42 g
- Sodium: 210 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 60 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 135 mg
