Description
This Pineapple Pecan Cream Cheese Pound Cake is rich, buttery, and incredibly moist with a tropical twist. The tangy cream cheese base pairs perfectly with sweet crushed pineapple and crunchy pecans, making every bite a delight.
Ingredients
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1 ½ cups unsalted butter, softened
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1 (8 oz) block cream cheese, softened
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3 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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½ tsp baking powder
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¼ tsp salt
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1 cup crushed pineapple, drained very well
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1 cup chopped pecans
Instructions
1. Preheat and Prepare Pan
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Preheat oven to 325°F (163°C).
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Grease and flour a 10-inch bundt pan, ensuring all grooves are coated.
2. Cream Butter and Cream Cheese
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In a large mixing bowl, beat butter and cream cheese together until smooth and creamy.
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Add sugar gradually and continue beating for 4–5 minutes, until the mixture is light and fluffy.
3. Add Eggs and Vanilla
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Beat in eggs, one at a time, mixing well after each addition.
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Stir in vanilla extract.
4. Combine Dry Ingredients
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In a separate bowl, whisk together flour, baking powder, and salt.
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Gradually add the dry mix into the wet mixture, blending until just combined—avoid overmixing.
5. Fold in Fruit and Nuts
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Gently fold in the well-drained crushed pineapple and chopped pecans until evenly distributed.
6. Fill and Bake
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Pour the batter into your prepared bundt pan and smooth the top with a spatula.
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Bake for 75–85 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool and Serve
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Let the cake cool in the pan for 15 minutes, then carefully invert onto a wire rack to cool completely.
Notes
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Be generous with greasing the bundt pan—this cake has a delicate crumb and needs a good release.
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You can lightly toast the pecans for added flavor before mixing them in.
- Prep Time: 20 minutes
- Cook Time: 75–85 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern American