🍍 Pineapple Pecan Cream Cheese Pound Cake
A rich, moist pound cake combining tangy cream cheese, sweet pineapple, and crunchy pecan. It’s a dense Southern-style dessert with a tropical twist.
🧾 Ingredients
For the Cake
- 1 cup (225 g) butter, softened
- 8 oz cream cheese, softened
- 2 cups sugar
- 4 large eggs
- 2½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 cup crushed pineapple (drained)
- 1 tsp vanilla extract
- 1 cup chopped pecans
Optional Glaze
- 1 cup powdered sugar
- 2–3 tbsp pineapple juice
- ½ tsp vanilla
👩🍳 Instructions
1. Preheat oven
Set oven to 325°F (165°C). Grease and flour a Bundt or loaf pan.
2. Cream butter and cream cheese
In a large bowl, beat butter and cream cheese until smooth and fluffy.
3. Add sugar and eggs
Gradually add sugar and mix well.
Add eggs one at a time, beating after each addition.
4. Mix dry ingredients
In another bowl, whisk flour, baking powder, and salt.
5. Combine
Add dry ingredients to the batter gradually.
Fold in crushed pineapple, vanilla, and pecans.
6. Bake
Pour batter into the prepared pan and bake 60–75 minutes or until a toothpick comes out clean.
7. Cool and glaze
Let cake cool, then drizzle with the pineapple glaze if desired.
🍰 Serving Ideas
- With whipped cream
- With vanilla ice cream
- With fresh pineapple slices
✨ Tip: Toast the pecans lightly before adding them to enhance their flavor.
If you’d like, I can also show you:
- 🍍 The famous Southern bakery version of pineapple cream cheese pound cake
- 🍰 A super-moist pineapple upside-down pound cake recipe.
