Pound cake lovers, get ready for the ultimate indulgence! This Pineapple Pecan Cream Cheese Pound Cake combines the richness of cream cheese with the tropical sweetness of pineapple and the nutty crunch of pecans. It’s moist, buttery, and topped with a decadent glaze that will leave you wanting more. Whether you’re serving it for a family gathering, a holiday treat, or just because, this pound cake is sure to impress!
Ingredients
For the Pound Cake:
- 1 1/2 cups (3 sticks) unsalted butter, softened
- 1 (8-ounce) package cream cheese, softened
- 3 cups granulated sugar
- 6 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract (optional)
- 1 cup crushed pineapple, well-drained
- 1 1/2 cups chopped pecans
For the Glaze:
- 2 cups powdered sugar
- 3 tablespoons pineapple juice
- 1/2 teaspoon vanilla extract
- 1/2 cup chopped pecans (for garnish)
Preparation
Step 1: Prepare the Oven and Pan
Preheat the oven to 325°F (163°C). Grease and flour a bundt or tube pan, ensuring all crevices are covered to prevent sticking.
Step 2: Cream Butter, Cream Cheese, and Sugar
In a large mixing bowl, beat butter and cream cheese together until smooth and creamy. Gradually add sugar, beating for about 3–5 minutes until light and fluffy.
Step 3: Add Eggs One at a Time
Add eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl to ensure all ingredients are well combined.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, mixing just until incorporated.
Step 5: Add Flavor and Texture
Stir in vanilla extract, almond extract (if using), crushed pineapple, and chopped pecans. Mix gently to distribute evenly throughout the batter.
Step 6: Bake
Pour the batter into the prepared pan, smoothing the top. Bake for 1 hour and 15–25 minutes or until a toothpick inserted in the center comes out clean.
Step 7: Cool the Cake
Allow the cake to cool in the pan for 10–15 minutes, then turn it out onto a wire rack to cool completely before glazing.
Step 8: Make the Glaze
Whisk together powdered sugar, pineapple juice, and vanilla extract until smooth. Drizzle over the cooled cake and sprinkle with additional chopped pecans.
Variation
- Coconut Twist: Add 1/2 cup shredded coconut to the batter for an extra tropical flavor.
- Chocolate Drizzle: Swap the pineapple glaze for a white chocolate ganache.
- Cinnamon Spice: Add 1 teaspoon cinnamon to the batter for a warm, spiced twist.
Cooking Notes
- Drain the pineapple thoroughly to prevent excess moisture.
- Use room temperature ingredients for the best texture.
- For added richness, substitute brown sugar for half of the granulated sugar.
Serving Suggestions
- Serve with whipped cream and fresh pineapple slices.
- Pair with a cup of hot coffee or tea.
- Drizzle with caramel sauce for extra indulgence.
Tips
- Toast the pecans before adding them to enhance their flavor.
- Don’t overmix the batter—this keeps the cake tender.
- If using a dark-colored pan, check the cake 5–10 minutes earlier, as it may bake faster.
Prep Time: 20 minutes
Cooking Time: 1 hour 15–25 minutes
Total Time: 1 hour 40–50 minutes
Nutritional Information (per slice, approx.)
- Calories: 450
- Protein: 5g
- Sodium: 210mg
FAQs
Q: Can I use canned pineapple instead of fresh?
A: Yes! Just make sure to drain the canned pineapple thoroughly to avoid excess liquid.
Q: Can I make this ahead of time?
A: Absolutely! This cake stores well for up to 3 days at room temperature or 5 days refrigerated.
Q: Can I freeze this cake?
A: Yes! Wrap it tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.
Conclusion
This Pineapple Pecan Cream Cheese Pound Cake is a true showstopper! With its rich, buttery texture, bursts of pineapple, and crunchy pecans, it’s a dessert that will keep everyone coming back for seconds. Perfect for any occasion, this cake is sure to become a favorite in your kitchen. Enjoy every bite!
Print
Pineapple Pecan Cream Cheese Pound Cake
- Total Time: 1 hour 40–50 minutes
Ingredients
Ingredients
For the Pound Cake:
- 1 1/2 cups (3 sticks) unsalted butter, softened
- 1 (8-ounce) package cream cheese, softened
- 3 cups granulated sugar
- 6 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract (optional)
- 1 cup crushed pineapple, well-drained
- 1 1/2 cups chopped pecans
For the Glaze:
- 2 cups powdered sugar
- 3 tablespoons pineapple juice
- 1/2 teaspoon vanilla extract
- 1/2 cup chopped pecans (for garnish)
Instructions
Step 1: Prepare the Oven and Pan
Preheat the oven to 325°F (163°C). Grease and flour a bundt or tube pan, ensuring all crevices are covered to prevent sticking.
Step 2: Cream Butter, Cream Cheese, and Sugar
In a large mixing bowl, beat butter and cream cheese together until smooth and creamy. Gradually add sugar, beating for about 3–5 minutes until light and fluffy.
Step 3: Add Eggs One at a Time
Add eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl to ensure all ingredients are well combined.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, mixing just until incorporated.
Step 5: Add Flavor and Texture
Stir in vanilla extract, almond extract (if using), crushed pineapple, and chopped pecans. Mix gently to distribute evenly throughout the batter.
Step 6: Bake
Pour the batter into the prepared pan, smoothing the top. Bake for 1 hour and 15–25 minutes or until a toothpick inserted in the center comes out clean.
Step 7: Cool the Cake
Allow the cake to cool in the pan for 10–15 minutes, then turn it out onto a wire rack to cool completely before glazing.
Step 8: Make the Glaze
Whisk together powdered sugar, pineapple juice, and vanilla extract until smooth. Drizzle over the cooled cake and sprinkle with additional chopped pecans.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15–25 minutes
Nutrition
- Calories: 450
- Sodium: 210mg
- Protein: 5g